Ingredients

For the Roux:

• 1 cup vegetable oil (preferably peanut or canola oil for high heat tolerance)
• 1 cup all-purpose flour (sifted for smoothness)

For the Gumbo Base:

• 1 large yellow onion (approximately 8 oz), finely chopped
• 1 large green bell pepper (about 6 oz), diced into ¼-inch pieces
• 2 large celery stalks (with leaves), chopped into ¼-inch pieces
• 4–6 cloves fresh garlic, minced or pressed
• 1 (14.5 oz) can premium diced tomatoes, with juice
• 4–6 cups high-quality seafood stock (or chicken broth as substitute)

For the Seafood and Meat:

• 1 pound large Gulf shrimp (21–25 count), peeled, deveined, and shells reserved for stock
• 1 pound fresh lump crab meat, picked over for shells
• 1 pound authentic andouille sausage, sliced into ¼-inch rounds
• Optional: 1 pound fresh oysters with their liquor

For the Seasoning Blend:

• 2–3 fresh bay leaves (or 1–2 dried)
• 1–2 tablespoons Cajun seasoning (preferably homemade or high-quality brand)
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon dried thyme
• ½ teaspoon white pepper
• Salt and black pepper to taste
• 2 tablespoons Worcestershire sauce
• 1 tablespoon hot sauce (Crystal or Tabasco preferred)

For Serving:

• 6–8 cups cooked long-grain white rice (preferably Louisiana popcorn rice)
• 4–6 green onions, finely chopped (both white and green parts)
• Fresh parsley for additional garnish
• Lemon wedges for serving
• Additional hot sauce for individual preference