🛒 Ingredients

• **1 cup** vegetable oil
• **1 cup** all-purpose flour
• **1** onion, chopped
• **1** green bell pepper, chopped
• **2** celery stalks, chopped
• **4 cloves** garlic, minced
• **1 (14.5 oz) can** diced tomatoes
• **1 pound** shrimp, peeled and deveined
• **1 pound** crab meat
• **1 pound** andouille sausage, sliced
• **4 cups** seafood stock or chicken broth
• **2–3** bay leaves
• **1 tablespoon** Cajun seasoning
• Salt and pepper to taste
• Cooked rice, for serving
• Chopped green onions, for garnish

🔪 Instructions

1. 1. Make the Roux

   In a large, heavy-bottomed pot or Dutch oven, heat the **vegetable oil** over medium heat.

   Gradually **whisk in the flour**, stirring constantly to prevent lumps.

   Cook the mixture, stirring continuously, until the roux turns a deep, rich **chocolate brown color**. This takes approximately **20–30 minutes**. *Do not rush this step—the roux provides the essential flavor base.*

2. 2. Add the “Holy Trinity”

   Once the roux is brown, immediately add the chopped **onion, green bell pepper, and celery** (the “Holy Trinity”). Stir well.

   Cook until the vegetables are softened, about **5–7 minutes**, stirring constantly to prevent the roux from burning.

3. 3. Introduce Aromatics and Sausage

   Add the **minced garlic** and cook for 1 minute until fragrant. Do not burn the garlic.

   Stir in the sliced **andouille sausage** and cook for a few minutes to allow it to render some fat and flavor.

4. 4. Build the Gumbo Base

   Add the **diced tomatoes** and stir.

   Gradually pour in the **seafood stock or chicken broth**, whisking slowly to incorporate the thick roux completely and prevent lumps. The mixture will thicken quickly.

5. 5. Simmer and Season

   Add the **bay leaves** and **Cajun seasoning**.

   Bring the gumbo to a gentle boil, then immediately reduce the heat to low. **Simmer, uncovered, for at least 1 hour** (or up to 3 hours for maximum flavor development), stirring occasionally.

   Taste the broth and adjust seasoning with **salt and pepper** as needed.

6. 6. Add the Seafood

   During the last 10 minutes of simmering, stir in the **shrimp** and **crab meat**.

   Cook until the shrimp are pink and opaque and the crab meat is heated through (about 5 minutes). Avoid overcooking the seafood.

7. 7. Serve

   Remove the bay leaves before serving.

   Ladle the hot gumbo over a generous serving of **cooked rice**.

   Garnish with freshly chopped **green onions**.