Chef Nini Nguyen shares her recipe for seafood gumbo. She shows us her easy, flavorful homemade seafood stock, a quick tutorial on the proper roux for gumbo, and includes a surprising ingredient that draws from her Vietnamese roots. GET THE RECIPE ►►https://f52.co/37USX2J

INGREDIENTS
Seafood Stock:
1 pound small crabs
1 pound leftover shrimp shells
2 onions
2 carrots
3 teaspoons celery stalks

Seafood Gumbo:
1/2 cup vegetable oil or butter
1/2 cup all-purpose flour
1 1/2 cups diced onions
3/4 cup diced celery
3/4 cup diced green bell pepper
4 cloves garlic, minced
Creole Seasoning (1 tablespoon granulated garlic + 1 tablespoon granulated onion + 1/2 teaspoon cayenne pepper + 1 teaspoon sweet paprika + 1/2 teaspoon white pepper)
5 quarts Seafood Stock (see recipe above)
Salt to taste
4 dried bay leaves
2 dashes fish sauce
1/2 teaspoon sugar
2 cups okra
1 pound whole crabs or 1/2 pound of lump crab meat
1 1/2 pounds shrimp (shell-on)
1/2 pound shucked oysters (optional)
1 pound mild white fish
2 green onions, sliced
1 tablespoon file powder
hot sauce (Crystal is my favorite)
3 cups cooked rice, to serve

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