Step 1

Melt the butter in a large dutch oven or stock pot over medium/high heat.

Step 2

Whisk in the flour and continue whisking until the mixture starts to turn golden brown and smell nutty, approximately 3-4 minutes. (Do not stop whisking or the roux will burn.)

Step 3

Stir in the onion, bell pepper and celery. Continue cooking for 2-3 minutes, stirring constantly, until the vegetables begin to soften.

Step 4

Add the sausage to the pot and stir to combine. Cook for 1 minute longer.

Step 5

Stir in the garlic, mustard, cayenne, garlic powder, creole seasoning and file powder. Cook for 1 minute longer, stirring constantly and scraping up any brown bit on the bottom of the pan.

Step 6

Slowly add the chicken stock to the pot stirring to combine. Bring the soup to a boil.

Step 7

Turn the heat to low. Stir in the shrimp and oysters with oyster liquor (juices). Add the bay leaf, salt and pepper to the soup and stir to combine.

Step 8

Simmer for 10 minutes or until the soup begins to thicken. Stir in the crabmeat.

Step 9

Serve the seafood gumbo over rice, if desired. Sprinkle with chopped green onions and parsley for an extra pop of color.