Roux-Based Authentic Seafood Gumbo with Okra

Ingredients and Weight:

• 4 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 1 large yellow onion, chopped (about 2 cups)
• 1 large bell pepper, chopped (about 2 cups)
• 2 ribs celery, chopped (about 1 cup)
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 (14.5-ounce) can diced tomatoes, undrained
• 4 cups seafood stock
• 1 lb frozen okra, sliced
• 1 pound peeled and deveined shrimp
• 1 pound fresh or frozen crab meat
• 1/2 pound fresh or frozen scallops
• 1 bay leaf
• Chopped fresh parsley, for garnish (optional)

Preparation Time:

30 minutes

Cooking Time:

90 minutes

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. In a large Dutch oven or pot, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes.
2. Add the onion, bell pepper, celery, and garlic to the pot and cook, stirring occasionally, until the vegetables are softened, about 8 minutes.
3. Stir in the thyme, oregano, cumin, and cayenne pepper. Cook for 1 minute, or until fragrant.
4. Add the diced tomatoes and cook for 5 minutes, or until they have released their juices.
5. Gradually whisk in the seafood stock until smooth.
6. Bring the gumbo to a boil, then reduce heat and simmer for 30 minutes, or until the gumbo has thickened.
7. Add the okra and cook for 15 minutes, or until it has softened but still has some bite.
8. Stir in the shrimp, crab meat, and scallops. Bring to a simmer and cook just until the seafood is cooked through, about 5 minutes.
9. Remove the bay leaf and season the gumbo to taste with salt and pepper.
10. Garnish with chopped fresh parsley, if desired.

Nutritional Information:

• Calories: 450
• Fat: 15g (Saturated: 5g)
• Protein: 30g
• Carbohydrates: 40g (Dietary fiber: 5g)
• Sodium: 1000mg

Dish Characteristics:

• Rich and flavorful with a balanced blend of seafood and vegetables.
• Creamy and thickened from the roux and okra.
• Aromatic and savory with herbs and spices.

User Comments:

• "This is the best gumbo I've ever had! The roux was perfectly browned, and the seafood was cooked to perfection."
• "The okra added a nice texture and flavor to the gumbo. I will definitely make this again."
• "This gumbo is a bit spicy for my taste, but I still enjoyed it. The flavors were amazing."

Special Precautions and Tips:

• To make a gluten-free gumbo, use a gluten-free flour blend instead of all-purpose flour.
• If you don't have time to make a roux, you can use a can of condensed cream of celery soup as a substitute.
• Don't overcook the seafood, as it will become tough.
• Serve the gumbo over cooked white rice for a complete meal.