Kickin' Seafood Gumbo Recipe: Taste of Louisiana!

Ingredients

• 1 cup (227g) all-purpose flour
• ¾ cup (170g) vegetable oil
• 1 large yellow onion, chopped (approx. 1 ½ cups)
• 1 large green bell pepper, chopped (approx. 1 cup)
• 2 celery stalks, chopped (approx. ¾ cup)
• 4 cloves garlic, minced
• 1 tablespoon Creole seasoning (such as Tony Chachere's), plus more to taste
• 1 teaspoon dried thyme
• ½ teaspoon cayenne pepper (or more, to taste)
• 1 teaspoon smoked paprika
• 1 bay leaf
• 8 cups (1.9 liters) seafood or chicken broth
• 1 (14.5 ounce/411g) can diced tomatoes, undrained
• 1 pound (454g) andouille sausage, sliced
• 1 pound (454g) medium shrimp, peeled and deveined
• 1 pound (454g) lump crab meat, picked over for shells
• 1 pound (454g) oysters, shucked (optional)
• Hot sauce, to taste (Tabasco or your favorite Louisiana brand)
• Cooked white rice, for serving
• Fresh parsley, chopped, for garnish
• Green onions, chopped, for garnish