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/37USX2JINGREDIENTSSeafood Stock:1 pound small crabs1 pound leftover shrimp shells2 onions2 carrots3 teaspoons celery stalksSeafood Gumbo:1/2 cup vegetable oil or butter1/2 cup all-purpose flour1 1/2 cups diced onions3/4 cup diced celery3/4 cup diced green bell pepper4 cloves garlic, mincedCreole 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 taste4 dried bay leaves2 dashes fish sauce1/2 teaspoon sugar2 cups okra1 pound whole crabs or 1/2 pound of lump crab meat1 1/2 pounds shrimp (shell-on)1/2 pound shucked oysters (optional)1 pound mild white fish2 green onions, sliced1 tablespoon file powderhot sauce (Crystal is my favorite)3 cups cooked rice, to serveSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.