Rye Free Classic Gumbo

Total time1 hr 40 min

Prep time25 min

Cook time1 hr 15 min

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Ingredients

6 servings

For the roux

½ cup neutral oil (such as vegetable oil or canola oil)
½ cup all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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For the gumbo

1 medium yellow onion, finely diced
3 stalks celery, finely diced
1 green bell pepper, finely diced
4 cloves garlic, minced
12 oz andouille sausage, sliced into ¼-inch rounds
1 can (14.5 oz) diced tomatoes, with juices
6 cups low-sodium chicken broth
2 bay leaves
1 tsp dried thyme
1 tsp smoked paprika
½ tsp cayenne pepper
1 tsp kosher salt, plus more to taste
½ tsp black pepper, plus more to taste
8 oz okra, sliced into ½-inch rounds (fresh or frozen)
1 lb large shrimp (21–25 count), peeled and deveined
1 tsp worcestershire sauce

For serving

3 cups cooked long-grain white rice, for serving
3 scallions, thinly sliced (optional)
hot sauce, for serving (optional)

Instructions

1
Heat the oil in a large 6-quart Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the flour all at once and stir constantly with a wooden spoon or heat-resistant spatula, keeping the mixture moving across the entire bottom of the pot, until the roux deepens to a rich chocolate-brown color — the shade of dark cocoa powder — about 25–35 minutes. Watch closely and reduce the heat slightly if the roux begins to smell scorched rather than nutty.
2
Add the onion, celery, and bell pepper to the roux all at once — the mixture will sizzle vigorously. Stir continuously until the vegetables soften and the onion turns translucent, about 6–8 minutes.

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