Preparation:

Step 1:

In a large, heavy-bottomed pot, heat the 1/2 cup vegetable oil over medium heat. Once hot, gradually whisk in the 1/2 cup flour to form a roux. Stir continuously to avoid burning, and cook until the roux develops a deep brown color. This can take anywhere from 10-15 minutes, depending on the heat. The roux is the foundation of the gumbo and gives the dish its rich, nutty flavor.

Step 2:

Once the roux reaches a deep brown shade, add the diced onion, bell pepper, celery, and minced garlic. These vegetables form the “holy trinity” in Cajun cuisine and will provide the dish with its aromatic base. Sauté the vegetables in the roux for about 5-7 minutes, or until they soften and become fragrant.

Step 3:

Sprinkle in the 1 tbsp Cajun seasoning, 1 tsp paprika, and 1/2 tsp cayenne pepper. Stir everything together, letting the spices blend into the roux and vegetables. The spices will create that signature Cajun heat and depth of flavor.

Step 4:

Gradually pour in the 4 cups of seafood broth, stirring constantly to ensure the roux incorporates smoothly into the liquid. Once fully combined, add the diced tomatoes, 2 bay leaves, and 1 tsp dried thyme. Stir well to mix all the ingredients. Bring the mixture to a gentle boil, then reduce the heat to a low simmer.

Step 5:

Let the gumbo simmer for about 30 minutes, stirring occasionally to prevent sticking. This simmering process allows all the flavors to meld together. After the first 30 minutes, add the sliced Andouille sausage and 1 cup okra. Continue cooking for an additional 15 minutes. The sausage will infuse the broth with a smoky, savory taste, while the okra will thicken the gumbo.

Step 6:

Finally, add the scallops, lobster chunks, shrimp, and crab meat to the pot. Gently stir them into the gumbo, and simmer for 5-7 minutes, or until the seafood is fully cooked. The seafood should be tender and juicy, absorbing the rich flavors of the gumbo without overcooking.

Step 7:

Once the seafood is cooked through, taste the gumbo and season with salt and pepper to your liking. Remove the bay leaves before serving.