Ingredients:
- 1 cup (227g) all-purpose flour
- ¾ cup (170g) vegetable oil
- 1 large yellow onion, chopped (approx. 1 ½ cups)
- 1 large green bell pepper, chopped (approx. 1 cup)
- 2 celery stalks, chopped (approx. ¾ cup)
- 4 cloves garlic, minced
- 1 tablespoon Creole seasoning (such as Tony Chachere's), plus more to taste
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper (or more, to taste)
- 1 teaspoon smoked paprika
- 1 bay leaf
- 8 cups (1.9 liters) seafood or chicken broth
- 1 (14.5 ounce/411g) can diced tomatoes, undrained
- 1 pound (454g) andouille sausage, sliced
- 1 pound (454g) medium shrimp, peeled and deveined
- 1 pound (454g) lump crab meat, picked over for shells
- 1 pound (454g) oysters, shucked (optional)
- Hot sauce, to taste (Tabasco or your favorite Louisiana brand)
- Cooked white rice, for serving
- Fresh parsley, chopped, for garnish
- Green onions, chopped, for garnish
Instructions:
- In a large pot or Dutch oven over medium heat, whisk together the flour and oil. Cook, stirring constantly, until the roux is a dark mahogany color (like dark chocolate). Reduce heat if necessary.
- Add the onion, bell pepper, and celery to the roux. Cook, stirring occasionally, until softened, about 8-10 minutes.
- Stir in the garlic, Creole seasoning, thyme, cayenne pepper, smoked paprika, and bay leaf. Cook for 1 minute more, until fragrant.
- Gradually whisk in the broth, scraping up any browned bits from the bottom of the pot. Add the diced tomatoes and andouille sausage. Bring to a simmer, then reduce heat to low, cover, and simmer for at least 1 hour, or up to 2 hours.
- Add the shrimp, crab meat, and oysters (if using) to the gumbo. Cook until the shrimp is pink and opaque and the oysters are plump, about 5-7 minutes.
- Remove the bay leaf. Taste and adjust seasonings (Creole seasoning, salt, pepper, hot sauce) as needed. Serve hot over cooked white rice, garnished with fresh parsley and green onions. Enjoy this amazing seafood gumbo recipe!