How to Make New Orleans Style Seafood Gumbo

* 1 tablespoon olive oil

* 1/2 cup chopped onion

* 1/2 cup chopped celery

* 1/2 cup chopped green bell pepper

* 2 cloves garlic, minced

* 1 tablespoon Cajun seasoning

* 1 teaspoon dried thyme

* 1/2 teaspoon salt

* 1/4 teaspoon black pepper

* 2 cups chicken broth

* 1 cup water

* 1 pound medium shrimp, peeled and deveined

* 1 pound crab legs, cracked

* 1/2 pound crawfish tails, peeled

* 1/2 pound catfish fillets, cut into 1-inch pieces

* 1/2 cup chopped okra

* 1/4 cup chopped fresh parsley

* Hot sauce, for serving

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat.

2. Add the onion, celery, and green bell pepper and cook until softened, about 5 minutes.

3. Add the garlic, Cajun seasoning, thyme, salt, and black pepper and cook for 1 minute more.

4. Add the chicken broth, water, shrimp, crab legs, crawfish tails, catfish, and okra. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the seafood is cooked through.

5. Stir in the parsley and serve immediately with hot sauce.

Tips

* To make the gumbo ahead of time, cook it according to the instructions and then let it cool completely. Store the gumbo in the refrigerator for up to 3 days. When ready to serve, reheat the gumbo over low heat until warmed through.

* If you don't have any seafood on hand, you can make a vegetarian gumbo by omitting the seafood and adding more vegetables, such as carrots, potatoes, and squash.

* Serve the gumbo with your favorite sides, such as rice, cornbread, and potato salad.