Instructions
* Craft the Roux: In a large, heavy-bottomed pot (like a Dutch oven), heat the 1 cup vegetable oil over medium-low heat. Slowly whisk in the flour. Stir continuously for 20–30 minutes until the mixture turns a dark, chocolate brown. Warning: Do not let it burn, or you’ll have to start over!
* Sauté the “Holy Trinity”: Once the roux is dark, add the onions, bell pepper, and celery. Stir them into the roux for about 5 minutes until soft. Add the garlic and cook for another minute.
* Simmer: Gradually pour in the seafood stock while whisking to ensure no lumps form. Add the sliced sausage, Cajun seasoning, bay leaves, and salt. Bring to a boil, then reduce heat and simmer uncovered for about 45 minutes to an hour.
* Add the Seafood: Gently stir in the shrimp, crabmeat, and oysters. Cook for just 5–7 minutes until the shrimp are pink and opaque.
* Serve: Remove the bay leaves. Ladle the hot gumbo over a scoop of fluffy white rice. Top with plenty of fresh parsley and chopped green onions.
Pro Tip
Many Louisianans swear by Filé powder (ground sassafras leaves). If you use it, sprinkle it over individual bowls at the table rather than adding it to the pot, as boiling it can make the gumbo stringy.