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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.
Recipe FAQs
- → 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.