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1
Combine onions, bell peppers, and celery in medium bowl. Set aside.
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2
In small bowl, combine bay leaves, salt, peppers, thyme and oregano. Set aside.
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3
In a heavy skillet, heat oil over high heat until it begins to smoke.
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4
Gradually add the flour, whisking constantly. Continue cooking & whisking constantly until the roux is a dark red-brown (about 2 to 4 minutes). If it scorches, dump out & start over.
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5
When roux is ready, add half of vegetables and stir well with wooden spoon or spatula. Stir and cook for ONE minute. Add remaining vegetables. Stir and cook for TWO minutes.
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6
Add seasoning mixture and stir to incorporate well. Cook for 2 minutes, stirring frequently.
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7
Add the garlic, stir well.
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8
Cook and stir for one more minute. Remove from heat.
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9
In a large Dutch oven or Stock Pot, cook the andouille sausage over a medium heat. Set aside in separate bowl.
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10
Place Seafood Stock into the large Dutch Oven and bring to boil.
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11
Once the stock is at a rolling boil, add the roux mixture by the spoonful, stirring until dissolved between each addition.
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12
Bring mixture to a boil.
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13
Add the precooked andouille and return to a boil; continue boiling 15 minutes, stirring occasionally.
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14
Reduce heat and simmer 10 minutes more.
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15
Add the shrimp, undrained oyters, and crabmeat.
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16
Return to a boil over high heat, stirring occasionally.
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17
Remove from heat and allow to stand for a few minutes without stirring. Gently skim and remove any oil from the surface of the gumbo.
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18
Serve immediately over rice.
