Step 1:

• In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat.
• Gradually whisk in the flour to make a roux, stirring constantly until it reaches a dark brown color, about 15-20 minutes.

Step 2:

• Add the diced onion, bell pepper, celery, and minced garlic to the roux.
• Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.

Step 3:

• Stir in the sliced andouille sausage, diced tomatoes, seafood or chicken broth, bay leaves, dried thyme, dried oregano, paprika, and cayenne pepper.
• Bring the mixture to a simmer and let it cook for about 30 minutes, stirring occasionally.

Step 4:

• Add the shrimp and crab meat to the pot and simmer for an additional 10 minutes or until the seafood is cooked through.
• Season with salt and pepper to taste.

Step 5:

• Serve the seafood gumbo hot over cooked white rice.
• Garnish with chopped green onions and enjoy the flavors of Christmas Eve!