“Luxe Cajun Seafood Gumbo with Scallops and Lobster: A Rich, Flavorful Feast”

In a large pot or Dutch oven, heat the olive oil over medium heat. Gradually whisk in the flour and cook, stirring constantly, until the roux turns a deep brown color (about 10-12 minutes). Be careful not to burn it; this is the base of your gumbo’s rich flavor.
Sauté the Vegetables:

Add the chopped onion, bell pepper, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Season the Base:

Stir in the smoked paprika, cayenne pepper, thyme, oregano, salt, and pepper. Mix everything together, allowing the spices to bloom and coat the vegetables and roux.
Simmer the Broth:

Add the seafood stock (or chicken broth) and diced tomatoes with their juice. Stir well to combine and bring the mixture to a simmer. Add the bay leaves and cook for 15-20 minutes to allow the flavors to meld together.
Add the Seafood:

Gently stir in the lobster, scallops, and shrimp. Cook for an additional 5-7 minutes, or until the seafood is just cooked through. Be careful not to overcook the seafood to keep it tender.
Finish and Serve:

Remove the bay leaves from the gumbo. Taste the gumbo and adjust seasoning with salt, pepper, and hot sauce if desired for extra heat.
Ladle the gumbo over a bed of cooked rice and garnish with chopped green onions and parsley. Serve hot.
Serving and Storage Tips: