Super Bowl of Gumbo

Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat for 1-2 minutes.

Gradually whisk the flour into the hot oil, stirring constantly to create a roux. Continue cooking and stirring frequently until the roux turns a deep chocolate brown color, about 10-15 minutes.

Add the chopped onions, bell peppers, and celery to the roux, stirring well to coat the vegetables. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Stir in the minced garlic, salt, black pepper, red pepper, thyme, and oregano. Cook for 1 minute until fragrant.

Slowly pour in the chicken broth while stirring constantly to prevent lumps from forming. Add the bay leaf and bring the mixture to a boil.

Reduce the heat to medium-low and add the sliced smoked sausage. Simmer for 15-20 minutes to allow the flavors to develop and meld.

Add the peeled shrimp and simmer for 3-5 minutes until the shrimp are pink and cooked through.

Serve the gumbo in bowls over hot cooked rice, allowing diners to add as much rice as they prefer.