A flavorful and hearty Cajun gumbo featuring a medley of seafood, chicken, and vibrant vegetables, perfect for a comforting meal.
In a heavy skillet, combine the olive oil and flour over low heat.
Stir constantly to prevent burning and achieve a smooth consistency.
Cook the roux, stirring continuously, until it turns a deep caramel color.
A darker roux adds a richer flavor to the gumbo.
In a large pot, sauté the onion, celery, and bell pepper in a bit of olive oil until softened.
This step enhances the natural sweetness of the vegetables.
Add the chicken and cook until lightly browned.
Cut the chicken into bite-sized pieces for even cooking.
Add the spices, bay leaves, and okra to the pot, stirring to combine.
Okra helps to naturally thicken the gumbo.
Pour in the chicken stock and bring to a simmer.
Simmering allows the flavors to meld together.
Gradually whisk in the roux until the desired consistency is achieved.
Add the roux slowly to avoid lumps.
Add the shrimp and crabmeat, cooking until the seafood is opaque.
Seafood cooks quickly, so watch closely to avoid overcooking.
Serve the gumbo over cooked white rice.
Garnish with chopped parsley or green onions for a fresh touch.
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