Ingredients:

1. 1⁄2 cup Peanut Oil (or Veg Oil)
2. 1⁄2 cup AP Flour
3. 1 Green Bell Pepper, small diced
4. 1 Medium Onion, small diced
5. 3 Celery Stalks, small diced
6. 1 cup Okra, sliced 1⁄2” thick
7. 3 Garlic Cloves, minced
8. 1.5 tbsp Cajun Seasoning
9. 1 quart + 1 cup Rich Chicken Stock
10. 1 tbsp Worcestershire Sauce
11. 1 lb Carlton Farms Andouille Sausage, sliced 1⁄4” thick
12. 1.5 lbs Shrimp, peeled and de-veined
13. 4 Green Onions, thinly sliced
14. Salt & Peper to taste

Directions

1. Roux. Heat the oil in a large Dutch oven over medium high heat for two minutes. Then whisk in the flour, lower the heat to medium and stir constantly ( scraping the bottom of the pan while stirring). Cook and stir until the roux turns a rich golden brown – almost like peanut butter. Now turn the heat down to medium-low and continue cooking and stirring and scraping until the roux turns a dark copper color (about 20-30 additional mins).
2. Vegetables. Mix in the green pepper, onion, and celery (aka the “holy trinity”), and increase the heat to medium-high. Cook, stirring often – about 5 minutes. Add the okra and garlic and cook another 3 minutes. Then mix in the Cajun seasoning and stir to combine thoroughly.
3. Stock. In a separate saucepan, heat the stock until bubbles begin to form. Slowly pour the stock into the veg/roux mixture, while stirring constantly. Now bring the gumbo to a low simmer, add the Worcestershire sauce and salt to taste, and continue to simmer for 30 minutes.
4. Proteins. Add the Carlton Farms Andouille Sausage, stir and cook for 5 mins to warm through (optional: crisp up Andouille in cast iron before adding to gumbo). Then add the shrimp, bring back to a simmer and cook 5 min. Garnish with sliced green onions and serve with fluffy white rice!