Seafood gumbo

Instructions:

1. Prepare the Roux:

• Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.
• Gradually whisk in the flour to create a smooth paste.
• Stir the roux constantly for about 30-40 minutes, adjusting the heat as needed to prevent burning, until it reaches a dark brown color. This is crucial for the flavor of the gumbo. Be patient and attentive while stirring.

2. Saute the Aromatics:

• Add diced onion, bell pepper, and celery to the pot with the roux.
• Cook, stirring frequently, until the vegetables soften, for about 5-7 minutes.
• Add minced garlic and cook for an additional 1-2 minutes until fragrant.

3. Add the Andouille and Okra:

• Incorporate the sliced andouille sausage into the pot and cook for about 5 minutes until it starts to brown slightly.
• Add the sliced okra and continue cooking for another 5 minutes, stirring occasionally.

4. Spice it Up:

• Sprinkle in the dried thyme, oregano, paprika, cayenne pepper, bay leaves, salt, and black pepper. Stir well to combine the flavors.