Ingredients:

  • 1 cup Neutral Oil or Lard
  • 1 cup All-Purpose Flour
  • 1 lb Smoked Andouille Sausage, sliced into ½-inch rounds
  • 1 large Onion, diced
  • 1 cup Celery, diced
  • 1 cup Green Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 8 cups Shrimp Stock or Chicken Stock
  • 1 tablespoon Tomato Paste (Optional)
  • 2 teaspoons Worcestershire Sauce
  • 1–2 teaspoons Hot Sauce (or to taste)
  • 1 teaspoon Dried Thyme
  • ½ teaspoon Dried Oregano
  • 2 large Bay Leaves
  • Salt, to taste
  • 1 teaspoon Freshly Ground Black Pepper
  • ¼ teaspoon Cayenne Pepper (or more)
  • 5 lbs Raw Shrimp, peeled and deveined
  • 1 cup sliced Okra (Optional)
  • ½ cup Scallions, thinly sliced (for garnish)
  • Cooked White Rice, for serving

Instructions:

  1. Brown the Sausage: In the Dutch oven over medium heat, brown the sliced Andouille sausage until nicely rendered and crisp edges form. Remove sausage with a slotted spoon, leaving the fat behind in the pot. Set sausage aside.
  2. Sauté the Trinity: Add the diced onion, celery, and bell pepper to the reserved sausage fat. Sauté until softened, about 8-10 minutes. Add minced garlic during the last minute. Remove vegetables and set aside with the sausage.
  3. Build the Roux (The Crucial Step): Lower the heat to medium-low. Whisk the flour into the remaining fat until smooth. Stir constantly for 30–60 minutes until the roux reaches a deep, rich chocolate-brown colour.
  4. Deglaze and Incorporate Base: Once the roux is the correct colour, slowly whisk in about 1 cup of the cold stock to create a thick paste. Then, gradually whisk in the remaining stock until fully incorporated and smooth.
  5. Simmer the Base: Stir in the tomato paste (if using), Worcestershire, thyme, oregano, bay leaves, salt, pepper, and cayenne. Bring the mixture to a bare simmer. Cover slightly and cook gently for 30 minutes.
  6. Return Solids & Thicken: Stir in the reserved sausage and the sautéed vegetables. If using okra, add it now. Simmer for another 20 minutes. Taste and adjust salt/spice!
  7. Cook the Shrimp: Turn the heat up slightly to maintain a gentle simmer. Add the raw shrimp and stir them in. Cook for 3-5 minutes, just until they turn pink and opaque. Do not overcook.
  8. Final Rest & Serve: Remove the bay leaves. Ladle the Gumbo over mounds of fluffy white rice. Garnish liberally with fresh scallions.