A flavorful and hearty seafood gumbo inspired by Louisiana cuisine, perfect for a comforting meal.
Heat the oil in a cast iron dutch oven over medium heat.
Use a heavy-bottomed pot to ensure even heat distribution.
Sprinkle in the flour and stir constantly until a golden brown roux forms.
Keep stirring to prevent the roux from burning.
Add the chopped onion, celery, bell pepper, and garlic to the roux and sauté until softened.
Chop the vegetables evenly for uniform cooking.
Stir in the sliced andouille sausage and cook for a few minutes.
Ensure the sausage is evenly browned for enhanced flavor.
Pour in the seafood stock gradually, stirring to combine.
Add the stock slowly to avoid lumps in the roux.
Simmer the mixture for 20 minutes, stirring occasionally.
Keep the heat low to maintain a gentle simmer.
Add the shrimp and crabmeat, cooking until the shrimp turn pink.
Do not overcook the seafood to keep it tender.
Season with cayenne pepper, salt, and black pepper to taste.
Taste and adjust the seasoning as needed.
Stir in the green onions and parsley just before serving.
Add the herbs at the end to preserve their freshness.
Serve the gumbo over cooked rice and enjoy.
Use warm rice to keep the dish hot and flavorful.
