Start by rinsing your shrimp thoroughly under cold water. Peel and devein them if they haven’t been already. If you’re using fresh crab, make sure to pick through the meat for any shell pieces. I find this preparation stage vital; getting the seafood ready ensures everything cooks evenly later on.

In a large, heavy pot, melt the butter over medium heat. Gradually sprinkle in the flour, whisking continuously. This step can feel like an arm workout, but trust me, it’s worth it! Continue to cook the roux, stirring constantly, until it takes on a rich brown color, about 15 to 20 minutes. The aroma will shift from raw flour to a nutty fragrance, signaling perfection.

Once your roux is beautifully dark, toss in the garlic, onions, celery, and bell pepper. Cook for about 5 minutes, allowing these vegetables to soften and release their flavors. I always enjoy watching the colors brighten as they blend.

Into the pot, add the frozen okra, bay leaves, thyme, smoked paprika, Worcestershire sauce, salt, and pepper. Stir these in, letting everything cook for another 5-10 minutes. This step enhances the dish significantly—the spices come together, creating that deeply satisfying aroma I can hardly resist.

Pour in the seafood stock or water along with the tomato puree. Bring the mixture to a gentle boil, and then reduce the heat to a simmer. Cover and let it cook for about an hour, stirring occasionally. As it simmers, the flavors meld wonderfully.

After the hour is up, add in the shrimp, crab, and oysters. Allow them to cook for another 10-15 minutes, just until the shrimp turn pink and the oysters are heated through. Take care not to overcook; no one likes rubbery seafood.

Remove the bay leaves and add the chopped parsley just before serving. The vibrant green will contrast beautifully with the rich gumbo. And there you have it—a bowl of Commander’s Palace Seafood Gumbo that can impress anyone!