Opelousas Oyster Gumbo

Melt butter or margarine in a large, heavy-bottomed pot over medium heat. Add flour and stir constantly to create a dark roux, approximately the color of chocolate, being careful not to burn.

Add chopped onion, green peppers, and crushed garlic to the roux, stirring continuously until the vegetables are softened and fragrant.

Gradually add water while stirring to prevent lumps from forming, then bring the mixture to a simmer.

Add salt, black pepper, thyme leaves, ground red pepper, bay leaf, and chopped parsley to the pot and stir well to combine.

Simmer the base mixture for approximately 15 minutes to allow the flavors to meld and the broth to develop.

Add the raw shrimp to the pot and cook for 3–4 minutes until they begin to turn pink.

Add the oysters and their liquid to the pot, stirring gently to incorporate them throughout the gumbo.

Simmer for an additional 5–7 minutes until the oysters are just cooked through and their edges begin to curl; do not overcook.

Remove the pot from heat and stir in the gumbo filé until fully dissolved and the mixture thickens slightly.

Remove and discard the bay leaf, then taste the gumbo and adjust seasoning as needed with salt and pepper.

Serve the gumbo in bowls over hot cooked rice, ladling the broth and seafood generously over each portion.