Gumbo is a masterclass in the Dark Roux. It is a thick, soulful stew from the Gulf Coast that relies on the slow browning of flour and fat to achieve a nutty, deep base.

Part A: Ingredients

• The Roux: 1/2 cup Vegetable Oil, 1/2 cup All-Purpose Flour.
• The “Holy Trinity”: 1 large Onion, 1 Green Bell Pepper, 2 stalks Celery (all finely diced).
• The Liquid: 6 cups Seafood Stock (or chicken stock), 2 Bay Leaves, 1 Tbsp Creole Seasoning.
• Seafood: 1 lb Large Shrimp (peeled), 1/2 lb Lump Crab meat, 1/2 lb Andouille sausage (sliced).

Part B: Instructions

1. The Roux (The most important part): In a heavy pot, whisk the oil and flour over medium-low heat. Stir constantly for 20–30 minutes until the color changes from blonde to peanut butter, and finally to a dark chocolate brown. Do not let it burn.
2. The Trinity: Immediately add the onions, peppers, and celery to the dark roux. The vegetables will sizzle and stop the roux from cooking further. Sauté for 5 minutes.
3. Simmer: Gradually whisk in the stock to prevent lumps. Add bay leaves and seasoning. Bring to a boil, then simmer for 1 hour.
4. Protein: Add the sliced sausage and simmer for another 15 minutes. In the last 5 minutes, add the shrimp and crab meat until just cooked through.
5. Serve: Ladle into bowls over a scoop of plain white rice.