Louisiana Seafood Gumbo Recipe: Easy Bayou Comfort!

Ingredients

• 1 cup (120g) all-purpose flour
• ¾ cup (170g) vegetable oil (Canola or Peanut oil preferred)
• 1 large yellow onion, chopped (approx. 200g)
• 1 green bell pepper, chopped (approx. 150g)
• 3 celery stalks, chopped (approx. 150g)
• 4 cloves garlic, minced (approx. 12g)
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon cayenne pepper (adjust to taste!)
• 6 cups (1.4L) chicken broth (low sodium preferred)
• 1 (14.5 ounce / 411g) can diced tomatoes, undrained
• 1 pound (450g) andouille sausage, sliced
• 1 pound (450g) large shrimp, peeled and deveined
• ½ pound (225g) lump crab meat, picked over for shells
• 1/2 pound (225g) oysters, shucked (optional)
• 2 tablespoons chopped fresh parsley, for garnish
• Cooked white rice, for serving
• Hot sauce, for serving (optional)
• Salt and freshly ground black pepper, to taste