Ingredients

• 0.5 cup vegetable oil
• 0.5 cup all-purpose flour
• 1 pound andouille sausage, sliced into 1/4-inch rounds
• 2 cup yellow onion, diced (about 2 large onions)
• 1.5 cup celery, diced (about 4-5 stalks)
• 1.5 cup green bell pepper, diced (about 2 peppers)
• 6 cup chicken or seafood stock
• 2 cup fresh okra, sliced into 1/2-inch rounds
• 1 pound large shrimp, peeled and deveined
• 1 pound lump crab meat
• 2 teaspoon dried thyme
• 2 teaspoon dried oregano
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 0.5 teaspoon black pepper
• 1 teaspoon kosher salt
• 0.5 teaspoon hot sauce
• 1 cup white rice (uncooked), cooked according to package directions
• 0.25 cup green onion, thinly sliced (about 1 bunch)

Steps

1. Dice the onion, celery, and green bell pepper into 1/2-inch pieces. Slice the andouille sausage into 1/4-inch rounds. Peel and devein the shrimp if not already done. Slice the okra into 1/2-inch rounds. Measure all spices, stock, and hot sauce into small bowls. Coarsely chop the green onion for garnish.
2. Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat for 1 minute until shimmering.
3. Gradually sprinkle the flour into the hot oil while whisking constantly to form a smooth roux paste. Continue cooking and stirring constantly for 8-10 minutes until the roux reaches a deep chocolate brown color, watching carefully to prevent burning.
4. Add the diced onion, celery, and green pepper to the roux and stir continuously for 3-4 minutes until the vegetables begin to soften and release their moisture.
5. Add the sliced andouille sausage to the pot and stir for 2 minutes to render some fat and blend the flavors.
6. Pour in the stock slowly while stirring constantly to avoid lumps forming in the roux. Bring the mixture to a gentle boil, stirring occasionally.
7. Add the dried thyme, oregano, cayenne pepper, paprika, black pepper, and kosher salt. Stir well to combine all seasonings evenly throughout the liquid.
8. Reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally, to allow flavors to meld and the base to thicken slightly.
9. Add the sliced okra to the pot and stir well. Simmer for 8-10 minutes until the okra is tender but still holds its shape.
10. Gently stir in the peeled shrimp and lump crab meat. Simmer for 4-5 minutes until the shrimp turn pink and opaque throughout and the crab is heated through.
11. Taste the gumbo and adjust seasoning with additional salt, hot sauce, or cayenne pepper as desired. The flavor should be rich, slightly spicy, and well-balanced.
12. Ladle the hot rice into serving bowls, then ladle the gumbo generously over the rice, ensuring each bowl gets shrimp, crab, sausage, and vegetables. Garnish each portion with fresh sliced green onions.