We’ve made the stock, we’ve made the roux, we’ve added the Holy Trinity to the roux, now it’s time to finish the gumbo. So feel free to pour yourself a cold beer and let’s get cooking. All ingredients are in bold.
2. Add the strained stock to the pot and mix, letting the stock warm.
3. Once the stock is heated and the Holy Trinity is incorporated, add:
1–28 oz. can of stewed tomatoes, undrained
1/2 tablespoon each of oregano, thyme, basil
3 bay leaves
3 garlic cloves, chopped
a pinch of Worcestershire sauce
then stir, gently breaking up tomatoes with the side of your spoon:
5. A half hour before serving, add 1 and 1/2 lb. sliced sausage (andouille, or some other spicy, smoked sausage that will keep their medallion shapes as they cook), stir in
6. A few minutes before serving, turn heat up to medium and add 2 lbs. shelled shrimp, stirring continually.
7. Stir until shrimp are cooked, then lower heat and cover.
8. Serve over white rice and with a side of french bread.
9. Enjoy, enjoy, enjoy…
Keywords: gumbo recipe andouille shrimp roux okra stock