Season the shrimp

• Pat the shrimp dry and place them in a bowl.
• Season generously with Creole seasoning, onion powder, black pepper, garlic powder and paprika, then toss to coat.

Sear the shrimp

• Heat a little oil in a pan over high heat.
• Sear the shrimp briefly on both sides, just until they start to color, then set aside with the pan drippings.

Make the roux

• Melt the butter with the vegetable oil in a heavy pot.
• Whisk in the flour and cook, stirring constantly, until the roux is dark brown and smells nutty.

Add the holy trinity

• Stir the diced onion, bell peppers and celery into the roux.
• Add the minced garlic and cook until the vegetables soften.

Build the broth

• Dissolve the chicken bouillon cubes in the water.
• Pour the broth into the pot and stir well, scraping the bottom.
• Season heavily with Creole seasoning and bring to a simmer.

Simmer the gumbo

• Lower the heat and simmer uncovered, stirring occasionally, until the gumbo thickens and the flavors meld.

Finish with the shrimp

• Add the seared shrimp and their pan juices to the gumbo.
• Simmer just until the shrimp are cooked through, then taste and adjust the seasoning.

Serve

• Ladle the gumbo into bowls and serve hot, ideally over rice.