Instructions
Make the Roux:
In a large heavy pot or Dutch oven, heat oil over medium heat.
Whisk in flour and cook, stirring constantly, until the roux turns a deep brown (like chocolate), about 15–20 minutes. Don’t stop stirring to avoid burning.
Add Vegetables:
Stir in onion, bell pepper, celery, and garlic. Cook until softened, about 5 minutes.
Build the Gumbo:
Add sausage slices and cook until browned.
Stir in okra, tomatoes, chicken stock, bay leaves, Worcestershire, paprika, thyme, cayenne, salt, and black pepper.
Bring to a boil, then reduce heat and simmer uncovered for 45 minutes, stirring occasionally.
Add the Shrimp:
In the last 5 minutes of cooking, stir in shrimp. Cook just until pink and opaque.
Remove bay leaves and adjust seasoning.
Serve:
Spoon cooked rice into bowls, ladle gumbo over the top, and sprinkle with parsley and green onions.
Result: A smoky, spicy, and hearty gumbo loaded with shrimp, sausage, and okra, served over fluffy rice for a comforting Creole meal.
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