In a large pot or Dutch oven, combine ½ cup of all-purpose flour and ½ cup of vegetable oil over medium heat. Stir continuously for 20 to 30 minutes until the roux reaches a rich, dark brown color—similar to chocolate.

Once your roux is ready, add one large chopped yellow onion, one cup of diced celery, and one cup of diced green bell pepper. Stir and cook for 5 to 7 minutes until the vegetables are softened and fragrant. Then, add in 4 minced garlic cloves and continue to cook for another minute.

Stir in 1 pound of sliced andouille sausage, ensuring it’s evenly distributed in the vegetable mix. Cook for about 5 to 7 minutes until it browns.

Gradually add 6 cups of seafood or chicken stock, incorporating one can of diced tomatoes and two bay leaves. Bring to a gentle boil, then reduce to a simmer.

Stir in 2 tablespoons of Cajun seasoning and salt and pepper to taste. Simmer uncovered for 45 to 60 minutes, stirring occasionally.

In the last 10 to 15 minutes, gently fold in 1 pound of raw shrimp and 1 pound of lump crab meat.

Before serving, remove the bay leaves, taste and adjust seasoning if needed, then garnish with chopped green onions.