Easy-To-Make Seafood Gumbo

I have seen a lot of gumbo recipes before but this one might be the best because it’s fail-proof and easy to prepare! The only thing that’s difficult in this is waiting for the roux and the gumbo itself to cook. This dish is filled with so much flavor, it is also thick, creamy, and rich. You can already eat it by itself or you can pair it with rice if you want. All thanks to Mesha’s Corner on YouTube for this fantastic recipe.

Ingredients:

• 1 cup vegetable oil
• 1 cup all-purpose flour
• 1 carton of chicken broth
• 1 cup water
• 1 large bell pepper
• 2 ribs celery
• 1 large onion
• 1 bulb garlic chopped
• 5 sprigs fresh or 1 tbsp dried thyme
• 3 stalks scallions
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 2 tbsp chicken bouillon powder
• 3 bay leaves
• 1 tbsp cayenne
• 3 tbsp Tony’s
• Salt and pepper, to taste
• 1 pound large shrimp
• 1 pound crab claws
• 1 pound andouille sausage
• 1 pound lump crab meat

Directions:

Step 1

Place a heavy bottom pot on a stove over medium-low to medium heat, then add the oil and flour, and whisk them together consistently until well combined and until it turns into a nice dark brown color. Once the roux has come to the color that you want, add the chopped celery, onions, bell pepper, and chopped garlic, then give them a good toss, and let cook for a few minutes before pouring the broth gradually, pour some water as well.

[social_warfare]

Step 2

After pouring the last portion of broth, add the sauteed sausages, then season them with garlic powder, onion powder, cayenne, Tony’s, salt, and pepper, then add the bay leaves and bouillon powder, and stir to combine. Cover and let it cook for about an hour over medium-low to medium heat. Now, add the crab claws, thyme, chopped scallions, shrimp, and crab meat, then gently stir them together until well combined. Serve with rice and enjoy!

*Thanks to Mesha’s Corner via YouTube for all images used here. Give her channel a visit and subscribe!

Easy-To-Make Seafood Gumbo