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This traditional Southern Louisiana dish blends spicy andouille sausage with juicy shrimp in a dark, flavorful base. Taking your time with the chocolate-colored roux is what makes it special.
Key Components:
- Flour and vegetable oil for base
- Flavor trio (celery, onion, bell pepper)
- Spicy andouille links
- Jumbo shrimp
- Okra (if desired)
- Louisiana spice blend
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Step-by-Step Guide:
- Create Your Base
- Warm oil on medium heat
- Sprinkle in flour bit by bit
- Keep mixing for 20-25 minutes
- Go until deep brown appears
- Don't ever stop stirring
- Add Core Flavors
- Toss in veggie mixture
- Sauté until tender
- Mix in garlic and spices
- Drop in diced tomatoes
- Pour stock in slowly
- Build Depth
- Mix in sausage pieces
- Let bubble 1-2 hours
- Give it a stir now and then
- Taste and tweak seasoning
- Complete Your Dish
- Throw shrimp in at end
- Cook till barely pink
- Sprinkle filé if you want
- Make thicker or thinner
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Expert Advice:
- Go with iron cookware
- Never stop stirring roux
- Monitor temperature closely
- Ladle over steamy rice
From my many tries at making this dish, I've found the secret between okay and amazing gumbo is simply giving that roux enough time.
Frequently Asked Questions
- → How does roux take so much time?
- A dark roux is cooked low and slow to build flavor and color without burning.
- → What’s the best way to freeze it?
- Leave out the rice, freeze it, and add fresh shrimp when warming it up.
- → Can I swap frozen okra for fresh?
- Of course! Use the same quantity of fresh sliced okra as frozen.
- → What’s in the trinity base?
- It’s a mix of diced onion, celery, and green pepper used as a flavor base.
- → Do I have to use okra?
- No, but it thickens the dish and gives it an authentic taste.