In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour and cook, stirring constantly, until the mixture turns a dark brown color (about 20-30 minutes). This is your roux.

Make the Roux

Add the diced onion, green bell pepper, and celery to the roux. Sauté until the vegetables are softened (about 5-7 minutes). Stir in the garlic and cook for another minute.

Sauté Vegetables

Stir in the sliced andouille sausage, diced tomatoes, chicken broth, bay leaves, thyme, cayenne pepper, paprika, salt, and black pepper. Bring to a boil.

Add Meats and Liquid

Reduce heat to low and simmer uncovered for about 30 minutes, stirring occasionally.

Simmer

Add the shrimp and crab meat to the pot. Continue to simmer for another 10-15 minutes, or until the shrimp are cooked through.

Add Seafood

Remove bay leaves before serving. Serve the gumbo over cooked rice and garnish with chopped green onions and parsley.

Garnish and Serve

Andouille sausage

Shrimp, peeled and deveined

Crab meat, lump

Vegetable oil

All-purpose flour

Onion, diced

Green bell pepper, diced

Celery, diced

Garlic, minced

Diced tomatoes, canned

Chicken broth

Bay leaves

Thyme, dried

Cayenne pepper

Paprika

Salt

Black pepper

Green onions, chopped

Parsley, chopped

Rice, cooked (for serving)

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