Ingredients:

  • 1 cup (225g) all-purpose flour
  • 1 cup (225ml) vegetable oil
  • 1 large yellow onion, chopped (approx. 1.5 cups/200g)
  • 2 stalks celery, chopped (approx. 1 cup/120g)
  • 1 green bell pepper, chopped (approx. 1 cup/150g)
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (or more, to taste!)
  • 1/2 teaspoon smoked paprika
  • 8 cups (2 litres) seafood stock (or chicken stock if unavailable)
  • 1 pound (450g) Andouille sausage, sliced
  • 1 pound (450g) peeled and deveined shrimp (medium-large size)
  • 1 pound (450g) lump crab meat, picked over for shells
  • 1 (14.5 ounce/400g) can diced tomatoes, undrained
  • 2 tablespoons Worcestershire sauce
  • Salt and freshly ground black pepper, to taste
  • Hot sauce, to taste (like Tabasco)
  • Cooked white rice, for serving
  • Chopped fresh parsley or green onions, for garnish

Instructions:

  1. In the large pot, heat the oil over medium heat. Whisk in the flour and cook, stirring constantly, until the roux turns a dark, chocolate brown color (like melted Cadbury). This takes time and patience; do not let it burn! Lower the heat if necessary.
  2. Add the onion, celery, and bell pepper to the roux. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
  3. Stir in the garlic, bay leaves, thyme, oregano, cayenne pepper, and smoked paprika. Cook for 1 minute more, until fragrant.
  4. Gradually whisk in the seafood stock (or chicken stock) to the pot, scraping up any browned bits from the bottom. Add the diced tomatoes and Worcestershire sauce. Bring to a simmer.
  5. Add the sliced Andouille sausage to the gumbo. Simmer for at least 1 hour, stirring occasionally, to allow the flavors to meld.
  6. During the last 15-20 minutes of cooking, add the shrimp and crab meat to the gumbo. Cook until the shrimp is pink and cooked through, and the crab is heated through. Be careful not to overcook the seafood!
  7. Season the gumbo with salt, pepper, and hot sauce to taste. Remove the bay leaves before serving. Ladle the gumbo over cooked white rice. Garnish with chopped parsley or green onions.