🔵 Step 1: Heat the oil or butter in a large Dutch oven over medium heat. Gradually whisk in the flour to create a roux. Stir continuously and cook until the roux turns a deep brown, about 15–30 minutes.

🔵 Step 2: Add diced celery, bell peppers, and onions to the roux. Stir well and cook until softened, about 5–7 minutes. Add minced garlic and cook for 1 more minute.

🔵 Step 3: Brown the sliced andouille sausage in a separate pan and add to the pot. If using raw chicken, stir it in now. For added flavor, brown the chicken beforehand.

🔵 Step 4: Gradually pour in the chicken or seafood stock while stirring to combine. Add bay leaves, thyme, and Cajun seasoning. Simmer gently for 45 minutes to an hour, skimming foam or excess oil as needed.

🔵 Step 5: Add okra during the last 30 minutes of cooking or stir in filé powder off the heat just before serving. Adjust seasonings to taste.

🔵 Step 6: Serve the gumbo over steamed white rice and garnish with parsley or green onions, if desired.