Instructions:
- Slice the Andouille sausage and brown it lightly in a large, heavy-bottomed Dutch oven until nicely rendered. Remove the sausage with a slotted spoon, leaving the rendered fat behind in the pot.
- Reduce heat to medium-low. Add the butter to the reserved sausage fat (add a touch more butter if necessary). Once melted, slowly whisk in the flour until completely smooth to form the roux.
- Stir the roux constantly and patiently over medium-low heat for 30–45 minutes until it achieves a deep, dark chocolate brown colour.
- Immediately increase the heat slightly and add the chopped onion, celery, and bell pepper (the Holy Trinity). Stir constantly for 5–7 minutes until the vegetables have softened.
- Whisk in about 2 cups of the stock slowly, ensuring no lumps form in the roux base. Once smooth, gradually whisk in the remaining stock.
- Add the thyme, oregano, bay leaves, Worcestershire sauce, and hot sauce. Bring the mixture to a gentle simmer, cover partially, and let it cook for at least 1 hour, stirring occasionally.
- After simmering, taste and adjust salt and pepper. If using okra, add it now and simmer for another 15 minutes.
- Return the reserved sausage to the pot. Increase the heat slightly and add the raw shrimp. Cook gently for 3–5 minutes, just until the shrimp turn pink and opaque. Do not overcook.
- Remove the bay leaves. Rest the Gumbo briefly, then ladle it hot over mounds of freshly cooked long-grain white rice. Garnish generously with sliced scallions.