1. Make the Roux
In a large heavy pot or Dutch oven, heat the vegetable oil over medium heat.
Slowly whisk in the flour.
Cook, stirring constantly, for 25–35 minutes until the roux turns dark brown (like chocolate).
Don’t stop stirring—roux burns easily and you’ll have to start over.
2. Add the Holy Trinity
Add the onion, bell pepper, and celery to the roux. Cook 5–7 minutes until vegetables soften.
Stir in the garlic and cook 1 minute more.
3. Build the Gumbo Base
Add the diced tomatoes, bay leaves, thyme, paprika, cayenne, black pepper, and salt.
Slowly pour in the seafood stock, stirring as you go to avoid lumps.
Bring to a simmer, then reduce heat and cook 30–45 minutes.
4. Add Seafood & Finish
Add okra (if using) and simmer 10 more minutes.
Gently fold in the shrimp, crabmeat, and crawfish tails.
Simmer an additional 5–7 minutes until shrimp are pink and cooked through.
Stir in Worcestershire sauce and hot sauce.
Taste and adjust seasoning.
5. Serve
Ladle gumbo over hot cooked rice.
Garnish with green onions and parsley.
