Gumbo combines all of the best Creole flavors in a one pot stew. My version has a bit of a kick, but it’s not too spicy. It’s full of flavor and you can spice it up if you like with different hot sauces at the table so everyone can take the dish to their preferred level of heat.
2 pounds Andouille sausage, cut into ½ inch slices
3 bay leaves
2 teaspoons kosher salt
1 teaspoon pepper
2 teaspoons dried oregano
1 teaspoon Cajun spice mix
1 teaspoon garlic powder
1 teaspoon cayenne
4 cups chicken broth
1 cup water
1 28 ounce can plum tomatoes, crushed
1 bag frozen okra slices
2 pounds medium shrimp, peeled, cleaned and tail removed
Tip: Make sure all of the ingredients are prepared in advance and ready before you start to make the gumbo.
Start by making a roux. Heat the oil in a large dutch oven over high heat until the oil shimmers and almost smokes. Add the flour and with a wooden spoon stir until the flour incorporates into the oil and turns a dark red color. The roux will have a toasty aroma, do not burn.
Once you have the ,roux to the right color add in your onion and peppers. Stir so that the roux coats the vegetables, turn the heat down to medium. Cook for about 5 minutes until the vegetables start to get tender, add the sausage and stir to coat again, cook another 5 minutes.
Add the spices, tomatoes, water and broth, stir. Bring mixture to a boil and boil gently for 15 minutes. After 15 minutes, add the frozen okra to the pot, reduce heat to a simmer and cover and let cook another 15 minutes or longer.
Right before serving, add the shrimp and stir to incorporate, cover and simmer for 5 minutes or until the shrimp are fully cooked.
Serve over white rice and a dollop of sour cream and hot sauces.