Classic Cajun Shrimp Gumbo with Andouille Sausage

1.In a large heavy pot or Dutch oven, heat the vegetable oil over medium heat.

2.Gradually whisk in the flour to create a roux. Stir constantly for about 20-30 minutes until the roux turns a deep brown color, similar to chocolate.

3.Add the diced onion, bell pepper, celery, and garlic to the roux. Cook for about 5-7 minutes until the vegetables are softened.

4.Stir in the sliced Andouille sausage and cook for another 5 minutes, allowing the sausage to brown slightly.

5.Pour in the chicken broth and bring the mixture to a boil, scraping the bottom of the pot to release any browned bits.

6.Add the diced tomatoes, okra, Cajun seasoning, thyme, bay leaves, Worcestershire sauce, cayenne pepper, salt, and black pepper. Stir well to combine.

7.Reduce the heat to low and let the gumbo simmer for about 45 minutes, stirring occasionally.

8.After 45 minutes, add the shrimp to the pot and cook for an additional 5-7 minutes until the shrimp are pink and cooked through.

9.Remove the bay leaves and adjust seasoning if necessary.

10.Serve the gumbo hot over cooked white rice, garnished with sliced green onions and chopped parsley.