Combine the oil and flour in a saucepan over medium heat. Stirring slowly and constantly, make a dark brown roux, the color of chocolate, 15 to 20 minutes.
Saute the chopped veggies to the roux. Stir in the okra and tomatoes and bring to a boil.
Pour stock into a large pot and add roux slowly, stirring often until well blended. Add sausage, garlic, cayenne, thyme, and bay leaves and cook on low for 30-45 min.
Add the crab, oysters, shrimp and crawfish and cook for 15 minutes on medium heat. Take off heat, cover, and let sit 15-20 min. (for crock pot- make roux, add roux and all ingredients except seafood to crock pot,cook on low for 7-8 hours, add seafood and cook on low an additional 30 min)
Serving
Suggestions
Serve on top of rice.
Originally Submitted
3/3/2011
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