Louisiana Seafood Gumbo Taste the Bayou - Seafood Portal

Ingredients

• 1 cup (225g) all-purpose flour
• 1 cup (225ml) vegetable oil
• 1 large yellow onion, chopped (approx. 1.5 cups/200g)
• 2 stalks celery, chopped (approx. 1 cup/120g)
• 1 green bell pepper, chopped (approx. 1 cup/150g)
• 4 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (or more, to taste!)
• 1/2 teaspoon smoked paprika
• 8 cups (2 litres) seafood stock (or chicken stock if unavailable)
• 1 pound (450g) Andouille sausage, sliced
• 1 pound (450g) peeled and deveined shrimp (medium-large size)
• 1 pound (450g) lump crab meat, picked over for shells
• 1 (14.5 ounce/400g) can diced tomatoes, undrained
• 2 tablespoons Worcestershire sauce
• Salt and freshly ground black pepper, to taste
• Hot sauce, to taste (like Tabasco)
• Cooked white rice, for serving
• Chopped fresh parsley or green onions, for garnish