Gumbo is one of the oldest beloved Creole and Cajun cuisines in Louisiana, Gumbo is as much of a cultural symbol of as the bayou or jazz music heard playing in the French Quarters of New Orléans.
Wash the fresh okra in cold tap water; then trim the stems and tips from the okra, cut into rounds.
Heat the peanut oil in a large Gumbo pot over medium-high heat.
Add the andouille sausage and cook, stirring often, to render out the fat, about 6-7 minutes.
Add the fresh okra to the Gumbo pot and cook, stirring constantly, for 8 to 10 minutes
Add the diced tomatoes, onions, green bell peppers, celery, and garlic and cook, stirring often, for 8 minutes, or until the okra and other vegetables are tender. Remove from the Gumbo pot and set to the side in a clean bowl till needed.
Add 3 tablespoons of peanut oil to Gumbo pot, let heat then add 3 tablespoons of all-purpose flour to the oil; cook stirring constantly till it becomes an amber color. Careful not to scorch the roux. Reduce the heat to the lowest setting.
One roux is done; place the veggies back to Gumbo pot; add the Creole seasoning, bay leaves, fresh chopped parsley, dried thyme, oregano, cayenne, kosher salt, freshly ground pepper, and the vegetable Stock to the Gumbo pot, turn heat up to medium-high heat.
Stir the Gumbo pot and bring the contents to a low boil. Reduce the heat under the Gumbo pot to medium and simmer on low, uncovered, for about 45 minutes to 1 hour.
Add the crawfish and cook, stirring occasionally, for 8 minutes.
Remove the bay leaves, garnish with the parsley and green onion tops, and serve in shallow bowls over white rice.