📝 About This Recipe
This soul-warming Gumbo is a deep dive into the heart of Louisiana's Bayou country, where the land meets the sea. Featuring a mahogany-colored roux and the natural thickening power of tender okra, this dish balances the sweetness of wild-caught shrimp with the smoky depth of Andouille sausage. It is a labor of love that fills your kitchen with the intoxicating aroma of the 'Holy Trinity' and authentic Cajun spices.
🥗 Ingredients
The Roux and Base
- 3/4 cup All-purpose flour
- 3/4 cup Vegetable oil or Lard (for a traditional flavor)
- 1 large Yellow onion (finely diced)
- 1 large Green bell pepper (seeded and diced)
- 3 pieces Celery stalks (diced)
- 4 cloves Garlic (minced)
Proteins and Vegetables
- 1 pound Fresh Okra (sliced into 1/2 inch rounds)
- 2 pounds Large Shrimp (peeled and deveined, tails on or off per preference)
- 12 ounces Andouille Sausage (sliced into 1/4 inch rounds)
- 7 cups Seafood or Chicken Stock (low sodium preferred)
Seasonings and Garnish
- 2 tablespoons Cajun Seasoning (adjust based on salt content)
- 1 teaspoon Dried Thyme
- 2 pieces Bay Leaves (dried)
- 1 tablespoon Worcestershire sauce
- 1/2 cup Green Onions (thinly sliced)
- 1/4 cup Fresh Parsley (chopped)
- 1 teaspoon Filé powder (optional, for serving)
👨🍳 Instructions
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1
In a large, heavy-bottomed Dutch oven or cast-iron pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to begin your roux.
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2
Stir the roux constantly for 20-30 minutes. You are looking for a 'dark chocolate' or 'mahogany' color. Be patient; if you see black specks, it's burnt and you must start over.
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3
Immediately add the diced onion, bell pepper, and celery (the Holy Trinity) to the roux. The moisture from the vegetables will stop the roux from cooking further. Sauté for 5 minutes until soft.
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4
Stir in the minced garlic and sliced Andouille sausage. Cook for another 3-4 minutes until the sausage renders some of its fat and becomes fragrant.
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5
In a separate skillet, sauté the sliced okra with a tablespoon of oil over medium-high heat for 10 minutes. This helps reduce the 'slime' factor before adding it to the pot.
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6
Slowly pour the stock into the Dutch oven with the roux and vegetables, whisking constantly to ensure no lumps form. Bring to a gentle boil.
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7
Add the sautéed okra, Cajun seasoning, thyme, bay leaves, and Worcestershire sauce. Reduce heat to low.
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8
Simmer the gumbo uncovered for 45-60 minutes. Skim off any excess oil that rises to the surface during this time.
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9
Taste the broth. Adjust seasoning with more Cajun spice or salt if necessary. The flavors should be deep and complex.
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10
Add the raw shrimp to the pot. Cook for just 3-5 minutes until the shrimp turn pink and opaque. Do not overcook them or they will become rubbery.
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11
Stir in the green onions and parsley. Remove the bay leaves before serving.
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12
Ladle the gumbo into deep bowls over a scoop of warm white rice. Sprinkle with a pinch of filé powder if desired.
💡 Chef's Tips
Never leave your roux unattended; it can burn in a matter of seconds. If you prefer a thicker gumbo, let it simmer longer before adding the shrimp. For the best flavor, use high-quality seafood stock made from the shrimp shells. If your Cajun seasoning is salt-free, you will need to add kosher salt to taste. Frozen okra works well if fresh isn't available; just thaw and pat dry before sautéing.
🍽️ Serving Suggestions
Serve with a side of buttery, toasted French bread for dipping. A scoop of classic potato salad on the side (or even in the bowl!) is a true Cajun tradition. Pair with a cold Abita beer or a crisp, dry Chenin Blanc. Keep a bottle of Louisiana-style hot sauce on the table for those who like extra heat. Finish the meal with a warm bread pudding or pralines.