New Orleans Creole Gumbo Recipe

In a large pot, heat the vegetable oil over medium heat. Add the flour and stir constantly for 15 to 20 minutes, until it turns a dark brown color (this is called a roux).

Add the onion, green pepper, and celery to the pot and cook for 5 to 7 minutes, until softened.

Add the garlic and cook for an additional minute.

Add the diced tomatoes and their juice, along with the chicken or seafood stock. Stir to combine.

Add the bay leaves, thyme, paprika, cayenne pepper, salt, and black pepper.

Bring the mixture to a boil, then reduce heat and simmer for 30 minutes.

Add the sliced sausage and shrimp to the pot and cook for 10 minutes, until the shrimp are pink and cooked through.

Add the crab meat and cook for an additional 5 minutes.

Serve the gumbo over cooked white rice.