A classic Creole gumbo featuring spicy andouille sausage, seasoned shrimp, and tender okra simmered in a rich, dark roux-based broth. Served hot, this hearty dish is perfect over steamed rice.
Season the shrimp with Old Bay seasoning, garlic powder, onion powder, and black pepper.
Slice the andouille sausage into pieces.
Prepare the vegetable trio: dice onion, bell pepper, and celery.
Add thyme and minced fresh garlic to the vegetables.
In a pot, sauté the sausage in oil until golden brown on all sides, then remove and set aside.
In the same pot, add equal parts oil and butter, then stir in the flour. Cook over low heat, stirring constantly until the mixture turns a dark brown color, about 20 to 30 minutes, to make your roux.
Add the aromatic vegetables to the roux and cook, stirring, for 3 to 4 minutes.
Stir in minced garlic and tomato paste, cook for about one minute.
Pour in the chicken broth and stir well. Add bouillon, Creole seasoning, complete seasoning, black pepper, garlic powder, onion powder, gumbo filé powder, and brown sugar. Taste and adjust seasoning as needed.