Ingredients:

  • 1 cup (240 ml) Vegetable Oil
  • 1 cup (125 g) All-Purpose Flour
  • 1 large (approx. 200 g) Yellow Onion, finely chopped
  • 1 cup (100 g) Celery, finely chopped
  • 1 large (150 g) Green Bell Pepper, finely chopped
  • 3 cloves (15 g) Garlic, minced
  • 1 tbsp (15 ml) Cajun or Creole Seasoning Blend
  • 1 tsp (5 ml) Dried Thyme
  • 1/2 tsp (2.5 ml) Cayenne Pepper (optional)
  • 1 tsp (5 ml) Black Pepper, freshly ground
  • 1 tsp (5 g) Kosher Salt
  • 1 lb (450 g) Smoked Andouille Sausage, sliced 1/4 inch thick
  • 6 cups (1.4 L) Chicken Stock or Seafood Stock (low sodium)
  • 1 (14.5 oz / 410 g) can Diced Tomatoes, undrained (optional)
  • 2 Bay Leaves (Dried)
  • 1 cup (150 g) Frozen Sliced Okra (do not thaw)
  • 5 lbs (680 g) Large Shrimp, peeled and deveined
  • 1/4 cup (10 g) Fresh Parsley, chopped (for garnish)
  • 2 Scallions (Spring Onions), thinly sliced (for garnish)

Instructions:

  1. Prep All Ingredients: Chop the 'Holy Trinity' (onion, celery, bell pepper) and mince the garlic. Slice the sausage. Have your shrimp ready. Mise en place is vital here, as the roux cannot be left alone.
  2. Start the Roux: In the heavy-bottomed pot, combine the oil and flour over medium-low heat. Whisk continuously until fully combined and smooth.
  3. Cook the Roux (Patience is Key): Reduce heat to low. Stir constantly (no resting!) for 25–35 minutes until the mixture turns a deep, rich reddish-brown, like milk chocolate or dark peanut butter. The roux is extremely hot; stir carefully.
  4. Add the Trinity: When the roux reaches the desired colour, immediately add the chopped onion, celery, and bell pepper. Stir rapidly for 5–7 minutes until the vegetables soften (sweat) and the mixture thickens significantly. This process stops the roux from burning.
  5. Build the Base: Add the minced garlic, Cajun seasoning, thyme, cayenne, black pepper, and salt. Stir for 1 minute until fragrant.
  6. Add Liquid and Sausage: Pour in the chicken/seafood stock slowly, scraping up any browned bits from the bottom of the pot. Stir until the roux completely dissolves. Add the sliced sausage, diced tomatoes (if using), and bay leaves.
  7. Simmer: Bring the mixture to a gentle boil, then reduce heat immediately to a low simmer. Cook uncovered for 1 hour, stirring occasionally, allowing the flavours to marry and deepen.
  8. Add Okra: Stir in the frozen sliced okra. Simmer for an additional 15 minutes. Okra provides natural thickening.
  9. Add Shrimp: Increase the heat slightly. Add the peeled and deveined shrimp. Cook for only 3–5 minutes, until the shrimp turn pink and opaque and curl gently into a 'C' shape. Do not overcook the shrimp.
  10. Final Seasoning and Rest: Remove the bay leaves. Taste the gumbo and adjust salt, pepper, or heat. Turn off the heat and let the gumbo rest for 10 minutes before serving, allowing the final flavours to settle.
  11. Garnish and Serve: Ladle generously over rice. Garnish with chopped parsley and sliced scallions.