Instructions:
- Render the Sausage: In the Dutch oven, brown the sliced Andouille sausage over medium heat until fat is rendered and sausage is slightly crisped. Remove sausage with a slotted spoon; reserve on paper towels, leaving the rendered fat in the pot.
- Build the Dark Roux: Reduce heat to medium-low. Whisk together the flour and the reserved sausage fat/oil. Stir constantly for 35–50 minutes until the mixture reaches the colour of dark chocolate or a copper penny.
- Sauté the Holy Trinity: Once the roux is the right colour, immediately add the diced onion, celery, and bell pepper. Stir vigorously for 5–7 minutes until the vegetables soften. Add the minced garlic and cook for 1 minute until fragrant.
- Deglaze and Build the Broth: Slowly whisk in 1 cup of the stock until the mixture is smooth and thick. Gradually whisk in the remaining stock, ensuring no lumps form.
- Simmer the Base: Add the bay leaves, Worcestershire sauce, Cajun seasoning, thyme, and cayenne. Bring to a gentle simmer. Reduce heat to low, cover loosely, and let it cook for at least 1 hour.
- Add Thickeners (Optional): If using okra, stir it in during the final 30 minutes of simmering.
- Finish with Protein: Add the browned sausage back to the pot. Taste and adjust salt and pepper. Raise the heat slightly and stir in the raw shrimp. Cook gently for 3–5 minutes until the shrimp are pink and opaque throughout.
- Rest and Serve: Remove from heat. Discard bay leaves. Let the gumbo sit for 10 minutes before serving hot over fluffy white rice, garnished generously with scallions and fresh parsley.