BASTE Southern Gumbo Recipe

2 tablespoons vegetable oil 

1 medium onion, diced 

1 medium green bell pepper, diced 

2 stalks celery, diced 

2 cloves garlic, minced 

1 pound andouille sausage, sliced 

3 tablespoons all-purpose flour 

3 cups chicken broth 

1 (14.5 ounce) can diced tomatoes 

1 teaspoon dried oregano 

1 teaspoon dried thyme 

2 bay leaves 

1 teaspoon Cajun seasoning 

1/2 teaspoon of the BASTE Booster 

1/4 teaspoon cayenne pepper 

1 pound uncooked shrimp, peeled and deveined 

1/2 pound crabmeat 

2 tablespoons chopped fresh parsley 

Instructions: 

1. Heat the oil in a large Dutch oven over medium heat. Add the onion, bell pepper, celery, and garlic; cook and stir until the vegetables are soft, about 8 minutes. 

2. Add the sausage and cook until lightly browned, about 5 minutes. 3. Stir in the flour until lightly browned, about 5 minutes. 
3. Gradually stir in the chicken broth, tomatoes, oregano, thyme, bay leaves, Cajun seasoning, BASTE booster, and cayenne pepper; bring to a boil. 

5. Reduce heat to low and simmer until the sauce is slightly thickened, 10 to 15 minutes. 
6. Stir in the shrimp and crabmeat; cook until the shrimp are pink and cooked through, about 5 minutes. 

7. Remove from heat and discard the bay leaves. Garnish with parsley before serving. 8. IT's TIME TO EAT!