📝 About This Recipe
This authentic coastal Louisiana treasure eschews the traditional flour-based roux, relying instead on the natural thickening power of slow-smothered okra. By caramelizing the okra until its characteristic silkiness transforms into a rich, savory base, we unlock a depth of flavor that is both lighter and more vibrant than its roux-based cousins. Bursting with succulent shrimp, smoky andouille, and the 'Holy Trinity' of aromatics, this gumbo is a soulful celebration of Bayou heritage.
🥗 Ingredients
The Okra Base
- 2 pounds Fresh Okra (sliced into 1/4-inch rounds)
- 3 tablespoons Vegetable Oil (or bacon drippings for extra flavor)
- 1 tablespoon White Vinegar (helps cut the ropey texture during smothered phase)
The Holy Trinity & Aromatics
- 2 cups Yellow Onion (finely diced)
- 1 cup Green Bell Pepper (diced)
- 1 cup Celery (diced)
- 4 cloves Garlic (minced)
- 1 cup Canned Crushed Tomatoes (adds acidity and body)
Proteins and Stock
- 1 pound Andouille Sausage (sliced into 1/2-inch half-moons)
- 1.5 pounds Large Shrimp (peeled and deveined, tails removed)
- 6 cups Chicken or Seafood Stock (low sodium preferred)
Seasonings
- 2 tablespoons Cajun Seasoning (adjust based on salt content)
- 1 teaspoon Dried Thyme
- 2 pieces Bay Leaves (whole)
- 1 tablespoon Worcestershire Sauce
- 1/4 teaspoon Cayenne Pepper (optional for extra heat)
👨🍳 Instructions
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1
In a large heavy-bottomed Dutch oven or cast-iron pot, heat the vegetable oil over medium heat.
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2
Add the sliced okra and the white vinegar. Cook the okra, stirring frequently, for 30-40 minutes. This is the 'smothering' phase; the okra will initially be very stringy, but keep cooking until the 'ropes' disappear and the okra turns a dark, brownish-green and reduces significantly in size.
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3
While the okra is smothering, brown the sliced andouille sausage in a separate skillet over medium-high heat until crisp on the edges. Remove with a slotted spoon and set aside, leaving the rendered fat in the skillet.
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4
Once the okra is caramelized and no longer stringy, add the onions, bell pepper, and celery (the Holy Trinity) directly into the pot with the okra.
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5
Sauté the vegetables with the okra for about 8-10 minutes until the onions are translucent and soft.
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6
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to burn it.
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7
Add the crushed tomatoes, Cajun seasoning, thyme, bay leaves, and Worcestershire sauce. Stir well to combine the flavors.
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8
Slowly pour in the stock and add the browned andouille sausage back into the pot. Bring the mixture to a gentle boil.
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9
Reduce the heat to low, cover partially, and let the gumbo simmer for 45-50 minutes. The okra will break down further, naturally thickening the broth into a rich consistency.
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10
Taste the broth and adjust seasoning with extra salt, pepper, or cayenne if desired.
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11
Add the raw shrimp to the pot. Simmer for 5-7 minutes only, just until the shrimp are pink and opaque. Do not overcook the shrimp or they will become rubbery.
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12
Remove the bay leaves and give the gumbo one final stir before serving.
💡 Chef's Tips
Don't rush the okra; the secret to a non-slimy gumbo is cooking it until the 'ropes' or strings are completely gone. If you can't find andouille, use a high-quality smoked kielbasa with a pinch of smoked paprika. For a deeper flavor, make your own stock using the shells from the shrimp before you start the gumbo. Always use a heavy pot like enameled cast iron to ensure even heat distribution during the long smothering process. Like most stews, this gumbo tastes even better the next day after the flavors have fully married in the fridge.
🍽️ Serving Suggestions
Serve over a generous scoop of fluffy long-grain white rice. Accompany with a slice of buttered, toasted French bread for dipping. Offer bottled hot sauce and dried filé powder at the table for guests to customize their spice level. A side of classic potato salad is a traditional Cajun way to add creaminess to the meal. Pair with a cold, crisp lager or a glass of sweet iced tea to balance the spice.