In a heavy-bottomed Dutch oven or large pot set over medium-low heat, combine vegetable oil and flour. Stir constantly with a wooden spoon or spatula for 20–30 minutes until the roux turns a deep peanut-butter to milk-chocolate color (watch carefully to avoid burning). Reduce heat if it starts to smoke.

Add the Holy Trinity (onion, bell pepper, celery) to the roux. Continue cooking and stirring for 6–8 minutes until the vegetables soften and incorporate into the roux.

Stir in minced garlic and sliced andouille; cook 2–3 minutes until fragrant and the sausage begins to brown.

Slowly whisk in chicken stock a ladle at a time to deglaze and thin the roux into a smooth broth. Add tomato paste, thyme, oregano, bay leaves, Worcestershire, hot sauce, salt, black pepper, and Cajun/Creole seasoning. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally.

Seafood & Vegetables

While the gumbo simmers, prepare the rice: Rinse rice under cold water until the water runs mostly clear. Combine rice, water, and 1/2 tsp salt in a saucepan. Bring to a boil, reduce heat to low, cover tightly and simmer 18 minutes. Remove from heat and let sit, covered, 5–10 minutes. Fluff with a fork and stir in 1 tbsp butter if using.

Stir sliced okra into the gumbo base. Simmer 10–12 minutes until okra is tender and has helped slightly thicken the broth. If using frozen okra, simmer until heated through and no longer icy.

Reduce heat to medium-low. Add shrimp and crab meat to the pot. Stir gently to combine; cook 4–5 minutes until shrimp are pink and opaque and crab is heated through. Taste and adjust seasoning with additional salt, pepper, or hot sauce as desired.

If using filé powder, remove gumbo from heat and stir in filé (1 tsp) a little at a time. Filé thickens and adds a smoky, herby finish—do not boil once filé is added.

Remove and discard bay leaves. Stir in chopped parsley and sliced green onions just before serving.

To Serve

Ladle steamed white rice into bowls. Spoon generous portions of gumbo over the rice, ensuring a mix of broth, shrimp, crab, sausage, and okra in each bowl.

Garnish with extra green onions and parsley, offer lemon wedges and additional hot sauce at the table. Serve immediately.