Instructions:
1. Make the Roux:
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Slowly whisk in the flour, stirring constantly to avoid burning.
- Continue to cook the roux, stirring frequently, until it turns a dark brown color (like chocolate). This may take about 15-20 minutes but is key to achieving the deep flavor.
2. Cook the Vegetables:
- Once the roux is ready, add the diced onion, bell pepper, celery, and garlic to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables soften.
3. Add Sausage and Okra:
- Stir in the sliced sausage and okra (if using). Cook for another 5 minutes until the sausage starts to brown and the okra softens.
4. Add Seasoning and Broth:
- Add the diced tomatoes (with juice), chicken broth, bay leaf, thyme, paprika, and cayenne pepper. Stir well to combine, and bring the mixture to a simmer. Let it cook uncovered for 30 minutes, allowing the flavors to blend and the gumbo to thicken.
5. Cook the Shrimp:
- Add the shrimp to the gumbo and cook for an additional 5-7 minutes, just until the shrimp are pink and cooked through. Season with salt and pepper to taste.
6. Serve:
- Remove the bay leaf and discard. Serve the gumbo over cooked rice and garnish with sliced green onions.
Tips:
- For an even richer flavor, some recipes add crab or other shellfish alongside the shrimp.
- If you like a bit more heat, you can add extra cayenne pepper or even a dash of hot sauce when serving.
Enjoy this warm, comforting gumbo!
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