- 1 cup vegetable oil
- 3/4 cup all purpose flour
- 6 celery stalks, diced
- 2 large onions, diced
- 2 bell peppers, diced
- 6 garlic cloves, minced
- 1 pound Rouses andouille sausage, sliced 1/2-inch thick
- 4 quarts seafood stock
- 1 pound wild-caught Gulf shrimp, peeled and deveined
- 1 pound jumbo lump Gulf crabmeat, picked over for shells
- 4 gumbo crabs, halved
- 1 pint shucked Gulf oysters and their oyster liquor
- 1/2 cup chopped parsley
- 1/2 cup diced green onion
- Salt and pepper to taste
- 6 cups cooked white rice or Rouses potato salad, for serving
- Warm oil in a large, heavy bottomed pot or Dutch oven over low heat.
- Add flour, a little bit at a time, stirring constantly, and cook 30 minutes to make a medium-brown roux. Add celery, onion, bell pepper and garlic, salt and pepper, and continue stirring until vegetables are wilted, about 15 minutes.
- Brown andouille in a separate skillet, about 5 minutes; set aside.
- Slowly add stock to roux, one ladleful at a time, stirring after each. Bring to a boil, reduce to simmer and cook 30 minutes, stirring occasionally.
- Add andouille, shrimp, crabmeat, gumbo crabs and oysters, including oyster liquor. Return to a boil and cook an additional 5 minutes.
- Add parsley and green onion, and season with additional salt and pepper if needed.
- Serve over rice or potato salad.