Ingredients

• 120 ml Vegetable oil
• 120 g All-purpose flour
• 1 unit Large yellow onion, chopped
• 2 unit Celery, chopped
• 1 unit Green bell pepper, chopped
• 4 unit Garlic, minced
• 2000 ml Seafood or chicken broth
• 1 unit Diced tomatoes (400g), undrained (optional, for Creole style)
• 1 tsp Dried thyme
• 0.5 tsp Cayenne pepper (or to taste)
• 2 unit Bay leaves
• 450 g Large shrimp, peeled and deveined
• 225 g Lump crab meat, picked over
• 2 cup Fresh oysters, shucked, with their liquor
• 0.5 cup Fresh parsley, chopped, for garnish
• 0.25 cup Green onions, sliced, for garnish
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 cup Cooked white rice, for serving

Instructions

1. 1

   Make the Roux — In a large Dutch oven or heavy-bottomed pot, heat vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly to prevent lumps. Continue to cook, stirring frequently, for 30-45 minutes, until the roux reaches a rich, dark chocolate color. This is the most crucial step, so be patient and don't rush it.

2. 2

   Sauté Holy Trinity — Once the roux is the desired color, immediately add the chopped onion, celery, and green bell pepper. Cook, stirring, for 8-10 minutes until the vegetables have softened and absorbed the roux. Add the minced garlic and cook for another 1 minute until fragrant.

3. 3

   Add Broth and Simmer — Gradually whisk in the seafood or chicken broth, a little at a time, to prevent lumps. Add the optional diced tomatoes, dried thyme, cayenne pepper, bay leaves, salt, and black pepper. Bring the gumbo to a simmer, then reduce heat to low, cover, and let it gently simmer for at least 30 minutes to allow the flavors to meld.

4. 4

   Add Seafood — Increase the heat to medium-low. Add the peeled shrimp and crab meat to the simmering gumbo. Cook for 5 minutes, then add the shucked oysters with their liquor. Continue to cook for another 3-5 minutes, or until the shrimp are pink and cooked through, and the oysters curl at the edges. Do not overcook the seafood.

5. 5

   Serve — Remove the bay leaves. Ladle the hot gumbo over scoops of cooked white rice. Garnish with fresh chopped parsley and sliced green onions. Serve immediately, with filé powder on the side for those who wish to add it.