Seafood Gumbo Recipe

Prepare the Base

In a large pot, heat the olive oil over medium heat. Add the sliced andouille sausage and cook until browned, about 5-7 minutes.

Sauté Vegetables

Add chopped onion, green bell pepper, celery, and minced garlic to the pot. Sauté until the vegetables are softened, about 5-6 minutes.

Add Tomatoes and Broth

Stir in the diced tomatoes and chicken broth. Bring the mixture to a simmer.

Season the Gumbo

Add the cajun seasoning, bay leaves, salt, and black pepper. Let the gumbo simmer for about 30 minutes, stirring occasionally.

Add Seafood

In the last 10 minutes of cooking, add shrimp, crab meat, and okra. Allow to cook until the shrimp is pink and the okra is tender.

Serve

Remove bay leaves and serve the gumbo hot, garnished with fresh herbs if desired.

Prepare Potatoes

Peel and cut potatoes into thin strips.

Heat Oil

In a deep fryer or large pot, heat vegetable oil to 350°F (175°C).

Fry Potatoes

Carefully add potatoes in batches to the hot oil. Fry until golden brown and crispy, about 5-7 minutes.

Drain and Season

Remove fries from oil and drain on paper towels. Sprinkle with salt to taste before serving.

Prepare Vegetables

Shred the cabbage and carrots. Place in a large bowl.

Make Dressing

In a separate bowl, mix mayonnaise, apple cider vinegar, sugar, and salt to taste.

Combine

Pour the dressing over the shredded vegetables and toss until well coated. Refrigerate for at least 30 minutes before serving.

Mix Ingredients

In a mixing bowl, combine cornmeal, flour, baking powder, sugar, and salt. Mix well.

Add Wet Ingredients

Stir in milk and chopped green onions until the batter is smooth.

Fry Hushpuppies

In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Drop spoonfuls of the batter into the hot oil and fry until golden brown, about 3-4 minutes.

Drain and Serve

Remove hushpuppies from oil and drain on paper towels. Serve warm.