1 First, make the roux. Heat the peanut oil in a big, thick-bottomed pot, similar to a Dutch oven, on medium excessive warmth, for a minute or two. Whisk within the flour and decrease the warmth to medium. Stir virtually continuously, ensuring to scrape the underside of the pan as you stir.
Let the roux prepare dinner till it’s the coloration of peanut butter, then decrease the warmth to medium low. Keep cooking and stirring (cautious, you need the flour to prepare dinner, not burn!) till the roux is the colour of an outdated penny, about 20-30 minutes complete time.
2 Mix within the “holy trinity” of inexperienced pepper, onion and celery and improve the warmth to medium-high. Cook, stirring usually, for five minutes.
Add the garlic and prepare dinner one other 2 minutes. Stir within the Cajun seasoning.
three Slowly add inventory, then simmer: In a separate pot, warmth the inventory and water till steamy. Slowly add the steamy inventory and water to the bell pepper onion roux combination, stirring continuously whilst you achieve this.
Bring the gumbo to a simmer and add the Worcestershire sauce and salt to style. Simmer gently for 30 minutes.
If you discover that the roux has damaged a bit and oil is pooling on the floor of the gumbo, whisk in about one other half to 1 cup of water. This will usually “fix” it.
four Stir within the andouille sausage and prepare dinner for five minutes (andouille sausage is already cooked, so that you simply have to warmth it).
5 Add the shrimp, return to a simmer and prepare dinner one other 5 minutes, till the shrimp has simply cooked by way of. Add salt and black pepper to style.
Serve with white rice, garnished with inexperienced onions. To eat, sprinkle with filé powder and scorching sauce.