Spicy Creole Gumbo Ramen

Recipe
Ingredients:
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 onion, quartered
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
2 stalks celery, chopped
1/2 tbsp secondline creole seasoning
3 cloves garlic, minced
5 cups chicken broth
1-2 andouille sausage, cut in 1/2 inch pieces
10-12 raw shrimp, deveined and tail off
4-5 blue crabs
5 oz lump crab
1/4 tsp cayenne pepper
1 tbsp garlic powder
1/2 tsp celery seed
1/2 tsp onion powder
2 tsp smoked paprika
1/2 tsp salt
1 tsp oregano
1 bay leaf
Directions:
Over medium heat, add vegetable oil and mix in flour, whisking to avoid lumps. Cook until a dark brown color is achieved, stirring constantly to prevent burning.
Add in quartered onion, chopped red and green bell peppers, and chopped celery, stirring to coat in the roux. Allow the vegetables to soften, then add minced garlic, cooking until fragrant, about 1 minute.
Stir in creole seasoning, cayenne pepper, garlic powder, celery seed, onion powder, smoked paprika, salt, oregano, and a bay leaf. Gradually add chicken broth, stirring continuously. Bring to a boil, then add blue crabs, reduce heat, and simmer for about 45 minutes.
In a separate pan, brown the andouille sausage pieces and set aside. Add lump crab meat to the gumbo, cooking for 5 minutes. Then, add shrimp and cook until they form a “c” shape and turn pink. Finally, add the browned sausage.
Remove bay leaves before serving. Serve with rice, potato salad, or noodles.
Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 1 hour 20 minutes | Kcal: 350 kcal | Servings: 6 servings