📖 Instructions

1. **Prepare the Roux:** In a large, heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Gradually whisk in the flour, stirring constantly to prevent lumps. This is crucial! Reduce the heat to low and continue to cook, stirring *constantly*, for 30-45 minutes, or until the roux is a rich, chocolate brown color. This requires patience, a key part of the perfect gumbo, and do not burn it, or you will have to start all over! If you burn it, it becomes bitter. This roux is like liquid gold.
2. **Sauté the Aromatics:** Add the onion, bell pepper, and celery to the pot with the roux. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes. These are the 'holy trinity' of Cajun cooking – they add so much depth of flavor! If you don't like celery I am sure you can get away without it, but don't tell anyone I said that.
3. **Add Sausage and Spices:** Stir in the andouille sausage, garlic, Creole seasoning, thyme, bay leaf, and cayenne pepper (if using). Cook for another 5 minutes, allowing the sausage to brown slightly and the spices to bloom. Remember, spices bloom, that means they release their full potential. You want that in your gumbo.
4. **Build the Broth:** Gradually pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Bring to a simmer, then reduce the heat to low. And make sure to release the browned bits, it's essential!
5. **Simmer and Thicken:** Add the okra and diced tomatoes. Cover and simmer for at least 1 hour, or up to 2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld together. It's a lot like making sauces. The okra will also help thicken the gumbo.
6. **Add Seafood:** In the last 15-20 minutes of cooking, add the shrimp and crab meat. Cook until the seafood is pink and cooked through. Be careful not to overcook the seafood, or it will become rubbery. No one wants rubbery seafood!
7. **Season and Serve:** Remove the bay leaf. Taste and adjust the seasoning as needed. Serve hot over cooked rice, garnished with chopped green onions and a dash of hot sauce, if desired. And don't forget the hot sauce! It is absolutely necessary for some of us.