Ingredients

• Seafood & Meat:

  • 1½ pounds medium shrimp, peeled and deveined

  • 12.8 oz smoked andouille sausage, thinly sliced

• Vegetables:

  • 1 onion, diced

  • 1 green bell pepper, diced

  • 3 ribs celery, diced

  • 3 cloves garlic, minced

  • 2½ cups frozen sliced okra

• Roux:

  • ¼ cup unsalted butter

  • ½ cup all-purpose flour

• Liquids & Seasonings:

  • 8 cups chicken stock

  • 1 (14.5 oz) can petite diced tomatoes

  • 1 tablespoon Worcestershire sauce

  • 3 sprigs fresh thyme

  • 2 bay leaves

  • Kosher salt and freshly ground black pepper, to taste

  • 1 tablespoon hot sauce (optional)

• For Serving:

  • 1 cup basmati rice

  • ¼ cup chopped fresh parsley leaves

Instructions

1. Prepare the Rice:

   • Cook the basmati rice according to package instructions. Set aside and keep warm.

2. Brown the Sausage:

   • In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of vegetable oil over medium-high heat.

   • Add the sliced andouille sausage and cook until browned. Remove with a slotted spoon and set aside.

3. Make the Roux:

   • In the same pot, reduce heat to medium and add ¼ cup unsalted butter.

   • Once melted, gradually whisk in ½ cup all-purpose flour.

   • Cook, stirring constantly, until the roux turns a deep brown color, similar to milk chocolate. This may take 15–20 minutes. Be careful not to burn it.

4. Sauté the Vegetables:

   • Add the diced onion, bell pepper, and celery to the roux. Cook until the vegetables are softened, about 5 minutes.

   • Stir in the minced garlic and cook for an additional minute.

5. Build the Gumbo:

   • Gradually whisk in the chicken stock, ensuring there are no lumps.

   • Add the diced tomatoes (with their juice), Worcestershire sauce, fresh thyme, bay leaves, and the browned sausage.

   • Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally.

6. Add Okra and Shrimp:

   • Stir in the sliced okra and simmer for 10 minutes.

   • Add the shrimp and cook until they are pink and opaque, about 5 minutes.

7. Season and Serve:

   • Remove the thyme sprigs and bay leaves.

   • Season the gumbo with salt, pepper, and hot sauce to taste.

   • Serve hot over cooked basmati rice and garnish with chopped fresh parsley.

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🍽️ Serving Suggestions

• Accompaniments: Serve with crusty French bread or cornbread to soak up the flavorful broth.

• Beverages: Pair with a cold beer or a glass of iced tea for a refreshing contrast.

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🛒 Recommended Products

To enhance your gumbo-making experience, consider the following products:

• Creole Seasoning:

  • Tony Chachere's Creole Seasoning - 32 oz.

• Cooking Pot:

  • Staub Oval Cocotte Black 11cm

• Gumbo Mix:

  • Zatarain's Gumbo Mix - 7 oz (Pack of 12)

• Cajun Seasoning:

  • Slap Ya Mama Original Cajun Seasoning, 4 oz

These products can help you achieve authentic flavors and make the cooking process more convenient.