Crawfish Gumbo

cup vegetable oil

½ cup all-purpose flour

1 cup finely chopped white onion 1 medium green bell pepper,

seeded and chopped

1 medium red bell pepper, seeded

and chopped

1 cup chopped celery

5 cloves garlic, minced 2 tablespoons Cajun seasoning 1 (28-ounce) can diced fire-roasted tomatoes, undrained

2 cups sliced fresh okra (or frozen) 2 (16-ounce) packages cooked

crawfish tails, undrained 1 pound large fresh shrimp, peeled

and deveined (tails left on) Hot cooked rice for serving Garnishes: Chopped parsley and

sliced green onion Instructions: In a large Dutch oven, add oil and heat over medium heat for 5 minutes. Add flour and whisk until combined. Lower heat to medium-low and cook, stirring, until chocolate-colored roux forms, 30-40 minutes.

Add onion, bell peppers and celery and cook, stirring, until onions are tender, about 10 minutes. Add garlic and cook 30 seconds. Add Cajun seasoning and tomatoes; stir to combine. Add 8 cups water and bring to a boil. Reduce heat and simmer 1 hour.

Stir in okra, crawfish and shrimp and bring to a boil. Reduce heat and simmer 15 minutes. Serve with rice and garnish as desired.

Makes 8 servings