Seafood Gumbo

Heat the oil in a large heavy-bottomed pot over medium heat. Gradually whisk in the flour, stirring constantly to prevent lumps. Continue cooking, stirring frequently, until the roux turns a deep chocolate brown, 20–25 minutes; do not let it burn.

Add the diced onion, celery, and bell pepper to the roux. Stir well and cook for 5 minutes until the vegetables begin to soften.

Add the minced garlic and cook for 1 minute until fragrant.

Slowly pour in the vegetable broth while stirring to prevent lumps. Bring the mixture to a simmer.

Add the bay leaves and creole seasoning. Reduce heat to medium-low and simmer for 15 minutes to allow flavors to develop.

Stir in the sliced okra and simmer for 10 minutes until the okra is tender.

Add the shrimp and crab meat to the pot. Simmer gently for 5–7 minutes until the shrimp is opaque and cooked through.

Season with hot sauce, salt, and black pepper to taste. Remove the bay leaves.

Ladle the gumbo into bowls over cooked white rice. Garnish with sliced green onion.