Ingredients

Ingredients

• 12 to 14 ounces smoked Andouille sausage, cut crosswise into 1/2-inch-thick rounds
• 6 tablespoons (3/4 stick) unsalted butter
• 2 tablespoons neutral oil, such as grapeseed, peanut, or canola
• 1/2 cup all-purpose flour
• 1 large green bell pepper, diced (about 1 1/2 cups)
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 3 medium stalks celery, diced (about 1 1/2 cups)
• 5 cloves garlic, minced
• 2 tablespoons salt-free Cajun seasoning
• 1 1/2 teaspoons kosher salt, plus more as needed
• 1/2 teaspoon cayenne pepper, plus more as needed
• 1 (32-ounce) carton low-sodium seafood or chicken broth (4 cups)
• 1 (14-ounce) can crushed tomatoes, preferably fire-roasted
• 1 cup water
• 2 sprigs fresh thyme
• 2 dried bay leaves
• 2 pounds raw medium shrimp (21 to 25 per pound), peeled and deveined (tails left on if desired)
• 1 (10- to 12-ounce) package frozen cut okra (do not thaw)
• 1 to 2 tablespoons filé powder
• 1 tablespoon white wine vinegar or distilled white vinegar

For serving:

• Cooked white rice
• Thinly sliced scallions
• Crystal or Tabasco hot sauce

Instructions

1. Cook 12 to 14 ounces sliced Andouille sausage in a large Dutch oven or pot over medium-high heat, stirring occasionally, until browned all over, about 5 minutes. Using a slotted spoon, transfer the sausage to a plate.
2. Reduce the heat to medium. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Add 6 tablespoons unsalted butter, 2 tablespoons neutral oil, and 1/2 cup all-purpose flour. Cook, stirring constantly and scraping the bottom of the pot with the wooden spoon, until the roux resembles the color and texture of melted milk chocolate, 10 to 15 minutes. It will go from smelling like flour to toasted popcorn to nutty coffee. Don’t turn your back on the roux, or it will burn!
3. Increase the heat to medium-high. Add 1 diced large green bell pepper, 1 diced medium yellow onion, and 3 diced medium celery stalks. Stir to coat in the roux. Cook, stirring frequently, until the onions are translucent, about 6 minutes.
4. Stir in 5 minced garlic cloves, 2 tablespoons salt-free Cajun seasoning, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon cayenne pepper. Return the sausage and any accumulated juices to the pot. Cook, stirring frequently, until the garlic is fragrant, about 30 seconds.
5. Stir in 1 (32-ounce) carton low-sodium seafood broth, 1 (14-ounce) can crushed tomatoes, 1 cup water, 2 fresh thyme sprigs, and 2 dried bay leaves. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the gumbo is thickened slightly and the flavors have melded, 35 to 45 minutes.
6. Uncover and stir in 2 pounds peeled and deveined medium shrimp and 1 (10- to 12-ounce) package frozen cut okra. Return to a simmer and cook until the okra is tender and the shrimp are just cooked through, about 10 minutes.
7. Remove the pot from the heat. Remove and discard the thyme stems and bay leaves. Stir in 1 tablespoon filé powder and 1 tablespoon white wine vinegar. If you’d like it thicker, stir in up to 1 tablespoon more filé powder. Taste and season with more kosher salt and cayenne pepper as needed. Serve on cooked white rice garnished with the scallions, with hot sauce on the side.

Recipe Notes

Make ahead: You can make the gumbo through Step 5 up to 1 day in advance. Let it cool, then cover and refrigerate in the pot. Reheat over medium-low heat until simmering, then proceed with Step 6.

Storage: Refrigerate leftover gumbo in an airtight container for up to 2 days.