Ingredients:

  • ½ cup (115g) all-purpose flour
  • ½ cup (115g) vegetable oil
  • 1 large yellow onion, chopped
  • 2 celery stalks, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 8 cups (1.9 liters) seafood stock or chicken broth
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 1 pound (450g) medium shrimp, peeled and deveined
  • 1 pound (450g) lump crab meat, picked clean of shells
  • 1 pound (450g) Andouille sausage, sliced
  • ½ pound (225g) oysters, shucked (optional)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Hot sauce, to taste
  • Cooked white rice
  • Chopped fresh parsley, for garnish
  • Sliced green onions, for garnish

Instructions:

  1. Heat oil in a large pot over medium heat. Gradually whisk in flour until smooth. Reduce heat to low and cook, stirring constantly, until the roux is a dark chocolate brown color (this will take about 30-45 minutes).
  2. Add onion, celery, and bell pepper to the roux. Cook, stirring frequently, until softened, about 8-10 minutes. Add garlic and cook for another minute until fragrant.
  3. Gradually pour in the seafood stock or chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the diced tomatoes.
  4. Add bay leaves, thyme, oregano, cayenne pepper, smoked paprika, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and simmer for at least 1 hour, or up to 2 hours, to allow the flavors to meld.
  5. Stir in the sliced Andouille sausage and simmer for another 30 minutes.
  6. Add the shrimp, crab meat, and oysters (if using) to the gumbo. Cook until the shrimp is pink and cooked through, about 5-7 minutes.
  7. Taste and adjust seasoning as needed with salt, pepper, and hot sauce.
  8. Ladle the seafood gumbo recipe over cooked white rice. Garnish with chopped fresh parsley and green onions.