The key to making this recipe quick and easy is using the flour as a thickener, rather than sweating over making a perfect roux, which saves about 30 minutes.
- 2 tablespoons canola oil
- 1/3 cup + 1 tablespoon all-purpose flour
- 1 lb raw Andouille sausage
- 2 cups finely chopped onion
- 1 1/2 cups finely chopped green bell pepper (about 1 large)
- 4 celery stalks, thinly sliced
- 4 garlic cloves, minced
- 1 cup water
- 4 cups (32 oz) chicken stock, divided
- 2 teaspoons Cajun seasoning
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon crushed red pepper
- 1 teaspoon cayenne pepper (optional for extra spice)
- 1 (16-ounce) bag frozen cut okra
- Juice of half a lemon
- 1 pound peeled and deveined medium shrimp
- 3 cups hot cooked long-grain white rice
- Hot pepper sauce (optional)
Place flour in a small skillet; cook 5 minutes over medium heat or until flour is toasty brown, stirring constantly. Place in a small bowl; cool.
Heat the oil in large Dutch oven over medium-high heat. Remove sausage from casings and cook for 3 minutes, crumbling with a spoon. Add onion, bell pepper, celery, and garlic; sauté 10 minutes or until vegetables are tender and lightly browned. Add water, and cook 1 minute, stirring constantly.
Combine toasted flour and 2 cups of chicken broth in a medium bowl, stirring well with a whisk. Gradually pour broth mixture into pan. Stir in remaining chicken broth, Cajun seasoning, 1/2 teaspoon salt, thyme, bay leaves, Worcestershire, crushed red pepper, cayenne pepper, and okra; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
Add shrimp and lemon juice; cook 3 minutes or until shrimp are done. Remove from heat; serve gumbo over rice. Serve with hot pepper sauce, if desired.
Try this: replace 1 cup water with 12 oz amber beer.