Best Seafood Gumbo Recipe: A Taste of Louisiana! - Food55

Ingredients

• ½ cup (115g) all-purpose flour
• ½ cup (115g) vegetable oil
• 1 large yellow onion, chopped
• 2 celery stalks, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 8 cups (1.9 liters) seafood stock or chicken broth
• 1 (14.5 ounce/411g) can diced tomatoes, undrained
• 1 pound (450g) medium shrimp, peeled and deveined
• 1 pound (450g) lump crab meat, picked clean of shells
• 1 pound (450g) Andouille sausage, sliced
• ½ pound (225g) oysters, shucked (optional)
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• Hot sauce, to taste
• Cooked white rice
• Chopped fresh parsley, for garnish
• Sliced green onions, for garnish