In a large pot or Dutch oven, heat oil over medium heat.
Gradually whisk in flour, stirring constantly until it turns dark brown (like chocolate), about 10–15 minutes. Be careful not to burn.
Cook the vegetables
Add onions, bell pepper, celery, and garlic to the roux. Sauté until soft, about 5–7 minutes.
Add seasonings and stock
Stir in okra, salt, black pepper, paprika, cayenne, thyme, and bay leaves.
Slowly pour in stock, stirring until smooth. Bring to a simmer.
Simmer the gumbo
Reduce heat to low, cover, and simmer for 30 minutes to develop flavor.
Add seafood
Stir in shrimp, crabmeat, Worcestershire sauce, and hot sauce. Simmer 5–7 minutes until shrimp are cooked through.
Finish & serve
Remove bay leaves. Stir in green onions and parsley.
Serve hot over cooked white rice.
🌟 Tips:
Roux is key: Stir constantly and cook slowly for deep, nutty flavor.
Okra: Adds natural thickening—don’t overcook or it becomes slimy.
Seafood: Add last to prevent overcooking.
If you like, I can also give you a Cajun-style variation with smoked sausage and file powder for an extra authentic gumbo flavor. Do you want me to share that version?
