Shrimp, Andouille Sausage and Okra Gumbo

The recipe is very loose and forgiving, as gumbos are meant to be, but it does rely on good technique: making a proper roux, which requires patience and time, and using a good stock; in this case, shrimp stock. It was included in our September 2020 story about okra.

If you like the dish, you’ll want to keep a supply of shrimp shells on hand for that stock. That’s why whenever we buy shrimp to use in recipes, we buy them shell-on, and stash the shells in a zipper bag in the freezer. The stock — which also includes dried shrimp — is easy to make, only takes about 35 minutes, and makes a world of difference flavor-wise in a gumbo. (See the headnote in the stock recipe following the gumbo recipe for where to buy dried shrimp.) Other fish stocks would work fine, as well. You could substitute equal parts clam juice and water, or chicken broth, but it’s not quite the same.

Add more or less shrimp, andouille or okra to your liking, or make it spicier or brothier; you sort of can’t go wrong. Traditionally gumbo is served with white rice, but lately we’ve been enjoying it with brown rice as a healthier alternative.

Roasting the okra before adding it to the gumbo results in gumbo that’s not slimy.

Serves 6.