Cajun Gumbo

In a large Dutch oven over medium-high heat, brown the sliced andouille sausage.

Remove the browned sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the canola oil to the pot. Once hot, whisk in the all-purpose flour to create a roux.

Cook the roux over medium heat, stirring constantly, until it reaches a dark chocolate color. This can take 20-30 minutes. Do not let it burn.

Once the roux is dark, add the chopped onion, bell pepper, and celery (the holy trinity). Cook, stirring, for about 5 minutes until softened.

Stir in the minced garlic and cook for another minute until fragrant.

Add the chopped green onions and stir to combine.

Slowly pour in the chicken broth while stirring continuously to prevent lumps and fully incorporate the roux.

Return the cooked andouille sausage to the pot.

Stir in the crawfish tails, shrimp, and frozen okra.

Add the Cajun seasoning, onion powder, sea salt, and cayenne pepper. Stir well to combine.

Bring the gumbo to a simmer, then reduce the heat to low, cover, and let it cook for at least 30 minutes to allow the flavors to meld.

Serve hot over a mound of cooked white rice.