ROUX: ½ cup high heat oil, such as canola, corn, or vegetable ½ cup all purpose flour GUMBO: 1 medium onion, diced 2 green bell peppers diced 3 stalks celery, diced 6 cloves garlic, minced 3 bay leaves 12 ounces andouille sausage, sliced 2 tablespoons cajun seasoning 1 teaspoon cayenne (omit if you want it mild) 4 cups low sodium chicken broth 1 (14.5 ounce can) stewed tomatoes and juices, roughly diced 1 ½ pounds raw shrimp 2 bags frozen diced okra Your favorite grain (we did brown rice).
Heat the oil in a large dutch oven or a heavy bottom pot over medium-high heat. Whisk in the flour until combined and smooth. Switch to a wooden spoon and continuously stir for 15-22 minutes or until the roux darkens to just past a deep peanut butter color. Do not let the roux burn! (if you smell it burning, you will need to throw is out, clean the pot, and start over, unfortunately there’s just no saving burnt roux!) Once the roux reaches that deep rich brown color, stir in the onions, bell peppers, and celery and continue to cook, stirring as needed so the vegetables don’t stick. About 8-10 minutes or until the veggies soften. Add the garlic, andouille sausage (if using tofurky, do not add yet), and bay leaves. Continue to cook for an additional 1-2 minutes until the garlic is nice and fragrant. Add the cajun seasoning, and cayenne along with the chicken broth and stewed tomatoes and bring to a high simmer before lowering the heat to medium-low, covering and simmering for 15-20 minutes. Add the shrimp to the gumbo, give it a stir and allow to continue to simmer for an additional 10 minutes or until the shrimp is opaque and the veggies have softened. Add 2 bags of frozen cut okra a cook till heated through, about 5 minutes. Taste and season with salt and pepper as desired. Remove bay leaves before serving.