Ingredients:

  • 1 cup All-Purpose Flour
  • 1 cup Vegetable Oil or Lard
  • 2 cups Yellow Onion, finely diced
  • 1 ½ cups Celery, finely diced
  • 1 cup Green Bell Pepper, finely diced
  • 4 cloves Garlic, minced
  • 8 cups warm Seafood Stock or Shrimp Stock
  • 1 lb Andouille Sausage, sliced
  • 2 Bay Leaves
  • 1 Tbsp Dried Thyme
  • 1 Tbsp Smoked Paprika
  • 1 tsp Cayenne Pepper
  • 1 tsp Black Pepper
  • 1 tsp Salt
  • ½ tsp Dried Oregano
  • 2 Dashes Worcestershire Sauce
  • 1 lb Medium Shrimp, peeled and deveined
  • 1 lb Assorted Firm White Fish, cut into 1-inch chunks
  • 1 cup Sliced Okra, fresh or frozen (optional)
  • Cooked Long Grain White Rice (for serving)
  • Sliced Green Onions (for garnish)
  • File Powder (for serving)

Instructions:

  1. In a heavy-bottomed Dutch oven over medium-low heat, combine the oil and flour. Whisk constantly for 45–60 minutes until the mixture reaches a deep, dark chocolate/mahogany color. Do not rush this step.
  2. Immediately add the diced onion, celery, and bell pepper to the hot roux, stirring vigorously. Cook until the vegetables soften, about 8-10 minutes.
  3. Add the sliced Andouille sausage and cook for 5 minutes until lightly browned. Stir in the minced garlic, thyme, bay leaves, smoked paprika, cayenne, oregano, and black pepper. Cook until fragrant (about 1 minute).
  4. Slowly whisk in the warm seafood stock, one cup at a time, ensuring no lumps form. Bring the mixture to a simmer. If using, add okra now.
  5. Reduce heat to low, cover partially, and allow the gumbo to gently simmer for at least 1.5 hours, stirring occasionally. This melding time is crucial for flavour depth. Adjust salt and Worcestershire sauce near the end.
  6. Increase the heat slightly to maintain a gentle simmer. Add the firm fish chunks (if using) and cook for 3 minutes. Then add the shrimp. Cook only until the shrimp are pink and opaque (3–5 minutes).
  7. Remove the bay leaves. Taste one last time for seasoning balance. Let the gumbo rest off the heat for 10 minutes before serving.
  8. Serve piping hot over cooked white rice, garnished generously with fresh green onions, and offer File Powder and hot sauce at the table.