Creating Louisiana Seafood Gumbo is an art that unfolds in delightful, flavorful stages. Follow these steps for a successful execution:

1. Make the Roux: In a large pot, heat vegetable oil over medium heat. Gradually stir in the flour and cook, stirring constantly, until the mixture turns a dark brown color, about 20-30 minutes.

2. Sauté Vegetables: Add the diced onion, bell pepper, and celery to the roux. Sauté for 5-7 minutes until the vegetables soften.

3. Add Garlic and Seasoning: Stir in the minced garlic, cajun seasoning, thyme, and bay leaf. Cook for an additional minute to release the flavors.

4. Incorporate Stock: Slowly add the seafood or chicken stock, stirring constantly to prevent lumps. Bring the mixture to a boil.

5. Add Andouille Sausage: Once boiling, add the sliced andouille sausage. Reduce the heat and let it simmer for 20 minutes, allowing flavors to meld.

6. Introduce Seafood: Next, add the shrimp, crabmeat, and optionally the oysters. Simmer for another 10-15 minutes until the seafood is cooked through.

7. Season to Taste: Remove the bay leaf and stir in sliced green onions and chopped parsley. Season with salt and pepper according to your preference.

8. Serve: Scoop hot, flavorful gumbo into bowls over cooked white rice, allowing the rich stew to soak into the rice.