Seafood Gumbo

Ingredients

• ¾ cup vegetable oil
• ¾ cup flour
• 2 cups onion
• 1 cup celery
• 1½ cups bell pepper
• 6 cloves garlic
• 6 cups shrimp stock
• ½ tsp oregano
• ½ tsp thyme
• 2 bay leaves
• 1½ tsp salt
• ½–1 tsp cayenne pepper
• 2 tbsp parsley
• 1 lb andouille sausage, cut in pieces
• 1 lb shrimp
• ½ pint oysters
• 4 chopped green onions

Steps

1. Heat oil in a 6–8 quart pot.
2. Gradually whisk in the flour.
3. Cook over medium heat for 20 minutes until very dark reddish brown.
4. Stir constantly, especially towards the end.
5. The best roux is quite dark, but do not let it burn.
6. Stir the onion, celery, bell pepper, and garlic into the roux.
7. Cook 10 minutes (or 15 minutes if using okra).
8. Slowly and gradually whisk in the shrimp stock.
9. Add the clam juice, oregano, thyme, bay leaves, salt, cayenne, pepper, and parsley.
10. Simmer 15 minutes.
11. Add the Andouille sausage.
12. Simmer for another 30–40 minutes.
13. Add the shrimp, oysters, and crawfish at the end.
14. Simmer just until cooked through.
15. Top with chopped green onions.