Shrimp, Andouille and Okra Gumbo

The shrimp stock we made in the last recipe posted?  Thanks to that delicious pot full of goodness, we're able to make a BIG pot of gumbo.  All gumbos need a roux. What's a roux?  A mixture of equal parts of flour and oil or bacon drippings, stirred over low heat until the flour darkens.  The darker the roux, the deeper the flavor.  The lighter the roux, the more it will thicken your gumbo.  But for seafood gumbo, you'll want to make a dark roux.  It only takes a few seconds for the roux to go from perfect to ruined.  Ruined as in, dump it in the trash and begin again.

For the roux:

3/4 cup all purpose flour

3/4 cup vegetable or peanut oil or bacon drippings

For the gumbo:

3 - 4 medium yellow onions, chopped

2 green bell peppers, chopped

4 ribs celery, chopped

12 cloves garlic, chopped

1/2 t. dried thyme

1/4 t. cayenne pepper

1/2 t. dried oregano

1/2 t. dried basil

1/2 salt

1/2 freshly ground black pepper

3 quarts shrimp stock

1 pound Andouille sausage, sliced into 1/2 inch pieces

1 pound okra, trimmed and sliced into 1/4 inch pieces

1 1/2 pounds medium shrimp, shelled and deveined

Let's begin with our roux.

Over low heat, in a medium saucepan, stir together 3/4 cup all purpose flour and 3/4 vegetable oil or bacon drippings.  Stir continuously until the roux reaches a deep caramel color.

When the roux is ready, add the trinity (onions, peppers, celery) and stir quickly to cool down the roux and let the vegetables begin to soften.

Now add the garlic and stir in well, too.

Now add the roux & vegetable mixture to the simmering stock.  Add salt and pepper.

And now it's the Andouille's turn to shine.  In a non-stick skillet, over medium high heat, brown the sausage in batches and as they brown, add them to simmering gumbo.

Now it's the okra's turn.  Add a little bacon grease to the skillet and cook the okra to get rid of some of its natural slimy factor.  And then add it to the gumbo as well.

Cover and let the gumbo simmer for 2 - 3 hours. Taste and check for seasoning. You may want/need to add additional salt or a little Cajun/Creole seasoning.  Add the shrimp within the last five minutes or so of cooking.  As soon as the shrimp are pink, you're done!

Serve over rice and with lots of crusty bread.  And provide a little hot sauce on the side for those who may want to spice it up a little.