Ingredients:

  • 1 cup All-Purpose Flour
  • 1 cup High-Heat Oil (canola, vegetable, or peanut)
  • 2 large Yellow Onions, finely diced
  • 1 large Green Bell Pepper, finely diced
  • 3 Celery Stalks, finely diced
  • 4 cloves Garlic, minced
  • 8 cups Seafood Stock (or high-quality Chicken Stock, low sodium)
  • 1 pound Smoked Andouille Sausage, sliced into ¼-inch thick coins
  • 2 Bay Leaves
  • 1 tablespoon Kosher Salt
  • 1 teaspoon freshly ground Black Pepper
  • 1 teaspoon Dried Thyme
  • ½ teaspoon Cayenne Pepper
  • 1 teaspoon Worcestershire Sauce
  • ½ teaspoon Smoked Paprika
  • 1 pound Medium Shrimp, peeled and deveined
  • ½ pound Oysters, drained (optional)
  • ½ cup Green Onions (Scallions), thinly sliced (for garnish)
  • Hot Sauce (for serving)
  • Cooked long-grain white rice, for serving

Instructions:

  1. Sauté the sliced Andouille sausage in the Dutch oven over medium heat until nicely browned and fat has rendered. Remove the sausage with a slotted spoon, setting aside, leaving the rendered fat in the pot.
  2. Reduce heat to medium-low. Add the flour to the rendered fat. Whisk constantly and patiently until the roux reaches a rich, dark chocolate brown colour (approximately 30-45 minutes). Do not let it burn!
  3. Immediately add the diced onions, bell pepper, and celery (the Holy Trinity) to the roux. Stir constantly. Cook for 8-10 minutes until softened. Add the minced garlic during the last minute.
  4. Slowly ladle in the warm seafood stock, whisking vigorously as you add it to prevent lumps. It will look thin initially.
  5. Bring the mixture to a gentle simmer. Add the browned Andouille back in, along with the bay leaves, salt, pepper, thyme, cayenne, Worcestershire sauce, and paprika.
  6. Cover slightly and let the gumbo simmer gently for at least 1 hour 30 minutes, stirring occasionally from the bottom. The liquid will reduce and the flavours will deepen. Taste and adjust salt/cayenne near the end.
  7. Increase the heat slightly to maintain a gentle simmer. Add the shrimp first. Cook for 3-4 minutes until they just begin to turn pink. Add the drained oysters (if using) and cook only until they plump up, about 1-2 minutes more. Do not overcook the seafood!
  8. Turn off the heat and let the gumbo rest, uncovered, for 10 minutes. Remove the bay leaves before serving. Ladle generously over mounds of hot white rice, garnished with fresh green onions.