Ingredients:

  • 1 cup Vegetable Oil or Lard/Shortening (for roux)
  • 1 cup All-Purpose Flour (for roux)
  • 2 large Yellow Onions, diced
  • 2 medium Celery Stalks, diced
  • 1 large Green Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 1 lb Smoked Andouille Sausage, sliced 1/4-inch thick
  • 8 cups Chicken or Seafood Stock (low sodium preferred)
  • 1 tsp Dried Thyme
  • 2 large Bay Leaves
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Hot Sauce (or to taste)
  • 5 lbs Shrimp, raw, peeled, and deveined
  • 1 cup Okra, sliced (fresh or frozen, optional)
  • Salt and Freshly Ground Black Pepper (to taste)
  • File Powder (for serving, optional)
  • Cooked Long-Grain White Rice (for serving)
  • Sliced Green Onions (for garnish)

Instructions:

  1. Brown the sausage in the Dutch oven over medium heat until slightly crispy. Remove sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Make the Dark Roux: Reduce heat to medium-low. Whisk the flour and the fat together until smooth. Stir constantly for 30–45 minutes until the mixture achieves the colour of milk chocolate or dark peanut butter. Watch closely.
  3. Sauté the Trinity: Once the roux is the correct colour, immediately add the diced onion, celery, and bell pepper. Stir vigorously for 5–7 minutes until softened. Add minced garlic and cook for 1 minute more until fragrant.
  4. Build the Base: Slowly ladle in the stock, whisking constantly to ensure the roux dissolves smoothly. Bring to a gentle simmer.
  5. Season and Simmer: Stir in the dried thyme, bay leaves, Worcestershire sauce, hot sauce, and the reserved sausage. If using okra, add it now. Cover loosely and simmer for at least 60 minutes, stirring occasionally.
  6. Adjust Consistency: Check the thickness. If too thin, simmer uncovered for another 15 minutes. If too thick, add a splash more stock.
  7. Finish the Shrimp: Taste the broth and adjust salt and pepper. Increase the heat slightly. Add the raw shrimp. Cook gently for 3–5 minutes, until the shrimp are pink and opaque. Do not overcook.
  8. Rest and Serve: Remove from heat and discard bay leaves. Let the gumbo rest for 10 minutes before serving. Ladle generously over mounds of cooked white rice. Garnish with green onions and offer File powder at the table.