Savannah Seafood Gumbo Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat and add the flour to make a roux. Cook, stirring constantly, until the roux turns a dark brown color.
• STEP 2.Add the onions, bell peppers, and celery to the pot and cook until the vegetables are softened.
• STEP 3.Stir in the garlic, thyme, bay leaves, and cayenne pepper. Cook for another minute.
• STEP 4.Add the chicken broth, diced tomatoes, Worcestershire sauce, and hot sauce to the pot. Bring to a boil and then reduce the heat to a simmer.
• STEP 5.Add the shrimp, crab, and fish to the pot and cook until the seafood is cooked through, about 5-7 minutes.
• STEP 6.Season with salt and pepper to taste. Serve the gumbo over rice and garnish with chopped green onions.

Cooking Tips

• Make sure to stir the roux constantly to prevent it from burning.
• Feel free to adjust the amount of cayenne pepper and hot sauce to suit your spice preference.
• You can use a combination of fresh and frozen seafood for this recipe.

Storage and Serving

• Leftover gumbo can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the gumbo on the stovetop over low heat, stirring occasionally.
• Serve the gumbo with a side of crusty bread for dipping.