- Make the Roux:
- Whisk together oil and flour in a heavy pot over medium heat whisking constantly and scraping the bottom edges with your whisk until the mixture becomes a rich dark brown like melted chocolate this can take around 20 to 25 minutes and requires patience do not step away or rush as burnt roux will turn the gumbo bitter
- Soften the Vegetables:
- Add chopped onion red and green bell pepper and celery into the dark roux stir well to coat the vegetables let them cook over medium heat for about 8 minutes until slightly softened and aromatic
- Add the Garlic:
- Stir in minced garlic and cook for around 1 minute until you can really smell its fragrance garlic at this stage avoids burning and boosts all the other flavors
- Season and Simmer:
- Sprinkle in your creole seasoning cayenne garlic powder celery seed onion powder smoked paprika salt dried oregano and bay leaf stir everything well so the spices bloom in the hot oil
- Add Broth:
- Slowly add chicken broth starting with 5 cups stirring constantly to avoid lumps increase to your preferred gumbo thickness bring the pot to a gentle boil then immediately lower the heat to keep it at a simmer cover and cook for about 50 minutes stirring occasionally
- Brown the Sausage:
- While gumbo simmers heat a skillet and brown andouille sausage pieces in batches aiming for crisp edges drain and set aside
- Add the Seafood and Sausage:
- With gumbo gently simmering add shrimp and immediately follow with crab claws cook just until shrimp curl into a C shape and turn pink usually 3 to 4 minutes overcooked shrimp will toughen add sausage back to the pot and stir everything in well
- Serve:
- Ladle gumbo into bowls over cooked white rice or with potato salad on the side scoop down to get all the goodies and enjoy while it is piping hot
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