Seafood Gumbo Recipe Paul Prudhomme

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 lb crabmeat, fresh or canned, picked over for shells
• 1 lb oysters, shucked with their liquor reserved
• 1 lb firm white fish (such as catfish or snapper), cut into chunks
• Optional: 1 cup andouille sausage, sliced for added smoky depth
• 1 cup vegetable oil (or butter for a richer profile)
• 1 cup all-purpose flour
• 1 cup celery, finely chopped
• 1 cup green bell pepper, diced
• 1 cup onion, finely chopped
• 3 cloves garlic, minced
• 2 tsp smoked paprika
• 1 tsp cayenne pepper (adjust to taste)
• 1 tsp dried thyme
• 2 bay leaves
• 1 tbsp Cajun seasoning (or Creole seasoning)
• Salt and freshly ground black pepper to taste
• 2 tbsp chopped fresh parsley (added near the end)
• 3 stalks green onions, chopped (for garnish)
• 6 cups seafood stock or fish broth (homemade or store-bought)
• 1 cup water (optional, to adjust consistency)
• Reserved oyster liquor (from oysters) for intensified flavor