Ingredients

Roux

• 1 cup neutral oil (avocado or canola)
• 1 cup all-purpose flour

Gumbo Base

• 2 cups yellow onion, diced
• 1 cup celery, diced
• 1 cup green bell pepper, diced
• 4 cloves garlic, minced
• 2 bay leaves
• 2 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 1 1/2 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp cayenne (optional)
• 6 to 7 cups seafood stock, warmed
• 1 lb andouille sausage, sliced (optional)

Seafood Finish

• 1 lb shrimp, peeled and deveined
• 8 oz lump crab meat
• 8 oz oysters with liquor (reserve the liquor)
• 2 tsp Worcestershire sauce
• Hot sauce to taste

To Serve

• Cooked white rice
• Sliced green onions
• Filé powder (sassafras), optional

Step-by-Step Instructions

1. Make the dark roux: In a heavy Dutch oven over medium heat, whisk oil and flour until smooth. Stir constantly 30 to 45 minutes, until the roux is dark chocolate in color. If it smells sharp or looks like it may scorch, lower the heat and keep stirring.
2. Add the trinity: Stir in onion, celery, and bell pepper. Cook 8 to 10 minutes until softened. Add garlic and cook 1 minute.
3. Season and simmer: Add bay leaves, salt, pepper, paprika, thyme, oregano, and cayenne (optional). Slowly whisk in warm seafood stock. Add sliced sausage if using. Bring to a gentle simmer and cook 60 to 75 minutes, stirring occasionally.
4. Finish with seafood: Stir in Worcestershire and hot sauce. Add shrimp and cook 2 to 3 minutes. Add crab and oysters (plus a splash of reserved oyster liquor) and cook 2 minutes more, just until shrimp are pink and oysters are plump.
5. Serve: Remove bay leaves. Taste and adjust seasoning. Ladle over rice and garnish with green onions. If using filé powder, sprinkle a small pinch at the table (not in the pot) to avoid stringiness.