Gumbo takes a bit of time but it is worth it! Cajun and creole food have a large French influence. To start making it, you must first begin with the roux...oil and flour, which is very typical in French dishes. Making a roux can be tricky. I added 1 cup oil and 1 cup flour to my dutch oven and cooked over medium heat.
5 things to know about making roux
1. It takes 20 to 30 minutes to get a nice dark roux.
2. Constant stirring is required!
3. As it cooks, it puts off a nutty smell.
4. A wooden utensil with a flat edge works best...don't use a spoon, you need something to scrap the bottom of the pan with.
5. If you start to see little dark brown or black flakes in the roux, it means you have burnt it...it's no good at this point and will require starting over.
Dumping in the flour and oil.
Just beginning to cook...off white it color.
Ten minutes into it...constantly stirring!
The roux is finished...a nice dark brown.
Add the veggies...4 celery stalks, 1 green peppers and 1 onions. Add seasoning:
1 tsp. paprika, 1 tsp. salt, 1/2 tsp. pepper, 1/2 tsp. cayenne pepper. Cook for 10 minutes.
Add 5 cups water, bring to bring to a boil and them turn down to simmer. Stir to mix it well. Add 1 tsp. Louisiana Hot Sauce.
Add okra, cook for 15 minutes.
Cook up andouille sausage in a pan and then slice. Add andouille sausage and shrimp to mixture. Cook for 15 minutes. Add chopped parsley. Serve over white rice.