Ingredients:

  • 1/2 cup All-Purpose Flour
  • 1/2 cup Unsalted Butter
  • 1 large Yellow Onion, diced
  • 2 stalks Celery, diced
  • 1 large Green Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 6 cups Seafood Stock (Low Sodium)
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Oregano
  • 2 Bay Leaves
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Cayenne Pepper
  • Salt and Freshly Ground Black Pepper, to taste
  • 1 tablespoon Worcestershire Sauce
  • 8 oz Andouille Sausage, sliced 1/4-inch thick
  • 1 lb Medium Shrimp, peeled & deveined
  • 6 oz Lump Crab Meat, fresh or canned, drained
  • 1 cup Okra, fresh or frozen, sliced (optional)
  • File Powder (Sassafras), for serving
  • 1/2 cup Green Onions, thinly sliced (garnish)
  • Long Grain White Rice, cooked, for serving

Instructions:

  1. Sauté sliced Andouille sausage in a heavy-bottomed Dutch oven until lightly browned and fat is rendered. Remove sausage with a slotted spoon, leaving the drippings in the pot.
  2. Make the Golden Roux: Add the butter to the rendered fat. Once melted, gradually whisk in the flour. Stir constantly over medium heat until the mixture turns the colour of peanut butter or a nice pale ale (approximately 25–40 minutes).
  3. Build the Holy Trinity: Once the roux is golden, immediately add the diced onion, celery, and bell pepper. Cook, stirring frequently, for 5–7 minutes until vegetables soften. Add minced garlic and cook for 1 minute more until fragrant.
  4. Incorporate Liquid: Slowly ladle in the warm seafood stock, whisking vigorously to fully incorporate the roux and prevent lumps. Bring the mixture to a simmer.
  5. Season and Simmer: Stir in the thyme, oregano, bay leaves, smoked paprika, cayenne, Worcestershire sauce, salt, and pepper. If using okra, add it now. Reduce heat to low, cover partially, and simmer for at least 60 minutes, stirring occasionally.
  6. Add Final Proteins: Taste and adjust seasoning. Increase heat slightly. Add the reserved Andouille sausage. Add the raw shrimp and cook gently until they turn pink and opaque (about 3–5 minutes).
  7. Finish the Gumbo: Remove the pot from the heat entirely. Gently fold in the lump crab meat. Place the lid on and allow it to rest for 5 minutes.
  8. Serve: Serve immediately over mounds of fluffy white rice. Pass the File powder and sliced green onions at the table for guests to garnish their own bowls.