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A classic Louisiana stew featuring andouille sausage and shrimp in a rich, dark roux base. The key is patience when developing the roux's deep chocolate color.
Essential Ingredients:
- Vegetable oil and flour for roux
- Holy trinity (onion, celery, pepper)
- Andouille sausage
- Large shrimp
- Okra (optional)
- Cajun seasoning
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Detailed Instructions:
- Make the Roux
- Heat oil over medium
- Add flour gradually
- Stir constantly 20-25 minutes
- Cook until chocolate brown
- Never stop stirring
- Build Flavor Base
- Add trinity vegetables
- Cook until softened
- Add garlic and seasonings
- Stir in tomatoes
- Add stock gradually
- Develop Flavors
- Add sausage
- Simmer 1-2 hours
- Stir occasionally
- Adjust seasoning
- Finish Gumbo
- Add shrimp last
- Cook until just pink
- Add filé powder if using
- Adjust thickness
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Chef's Tips:
- Use cast iron pot
- Keep roux moving
- Watch heat carefully
- Serve over hot rice
After years of gumbo-making, patience with the roux is what separates good from great results.
Frequently Asked Questions
- → Why does roux take so long?
- Dark roux needs slow cooking to develop color and flavor without burning.
- → Can I freeze gumbo?
- Yes, freeze without rice. Add fresh shrimp when reheating.
- → Can I use fresh okra?
- Yes, use same amount of fresh sliced okra instead of frozen.
- → What's trinity mixture?
- Classic mix of onion, celery, and bell pepper base.
- → Can I skip the okra?
- Yes, but okra helps thicken and adds authentic flavor.