Ingredients:

  • 1 tbsp neutral cooking oil (e.g., vegetable or canola)
  • 340 g (12 oz) smoked Andouille sausage, sliced into ¼-inch thick rounds
  • 55 g (4 tbsp / ½ stick) unsalted butter
  • 55 g (½ cup) all-purpose flour
  • 1 large yellow onion, diced (approx. 200 g / 7 oz)
  • 2 stalks celery, diced (approx. 100 g / 3.5 oz)
  • 1 large green bell pepper, diced (approx. 200 g / 7 oz)
  • 4 cloves garlic, minced
  • 2 tbsp good quality Cajun seasoning blend (salt-free preferred)
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 can (400 g / 14.5 oz) diced tomatoes, undrained
  • 710 ml (3 cups) low-sodium chicken or seafood stock
  • 2 tbsp Worcestershire sauce
  • 450 g (1 lb) fresh or frozen okra, trimmed and sliced into ½-inch pieces
  • 450 g (1 lb) raw large shrimp (21/25 count), peeled and deveined, tails removed
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley or spring onions, chopped, for garnish

Instructions:

  1. Mise en Place: Dice all vegetables and mince the garlic. Pat the shrimp dry and set aside.
  2. Brown the Sausage: Heat the oil in the Dutch oven over medium-high heat. Add the sausage and cook until well browned and slightly crisp, about 5–7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
  3. Make the Roux: Reduce the heat to medium-low. Add the butter to the rendered fat. Once melted, gradually whisk in the flour until smooth.
  4. Cook the Roux: Continue whisking constantly for 8–12 minutes until the mixture transforms to a rich, medium peanut-butter brown colour. Do not burn.
  5. Sauté Aromatics: Once the roux is the correct colour, add the diced onion, celery, and bell pepper (the 'Trinity'). Increase the heat slightly to medium. Sauté for 5–7 minutes until the vegetables are soft and translucent.
  6. Bloom the Spices: Add the minced garlic, Cajun seasoning, and thyme. Cook for 1 minute until fragrant.
  7. Deglaze and Simmer: Add the diced tomatoes (breaking them up slightly), the Worcestershire sauce, and gradually whisk in the cold stock. Bring the mixture to a simmer. Add the bay leaves and the reserved cooked sausage.
  8. Cook the Okra: Add the sliced okra. Reduce heat to low, cover, and let simmer gently for 15–20 minutes. The low simmer will cook the okra and thicken the stew.
  9. Add the Shrimp: Increase the heat back to medium-low. Taste the stew and adjust seasoning (salt and pepper). Add the peeled shrimp.
  10. Cook to Doneness: Cook for 3–5 minutes, stirring minimally, until the shrimp turn pink and opaque. Avoid overcooking.
  11. Final Touches: Remove the bay leaves. Ladle the hot stew into bowls. Garnish generously with fresh parsley or spring onions.