A proper dark-roux gumbo. Freeze the gumbo on its own and cook the rice fresh at serving — the classic Model B approach, since the roux and broth hold up far better than rice does frozen with them.
Ingredients
- ½ cup oil + ½ cup flour (for the roux)
- 1 onion, diced
- 1 bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 lb andouille sausage, sliced
- 1 lb raw shrimp, peeled
- 6 cups broth
- 2 tbsp Cajun blend
- 1 tsp dried thyme, 2 bay leaves
- 1 cup sliced okra (optional)
- Cooked rice, to serve
Instructions
- Make the roux: cook the oil and flour together over medium heat, stirring constantly, until it turns a deep chocolate brown, 20–30 minutes. Don't rush or scorch it.
- Add the onion, pepper, celery, and garlic and cook until soft. Add the sausage.
- Slowly stir in the broth, then add the Cajun blend, thyme, bay leaves, and okra. Simmer 45 minutes.
- Stir in the shrimp and cook 5 minutes more. Serve over freshly cooked rice.
Make-Ahead & Storage
Freeze the gumbo (without rice) flat in bags or in containers up to 3 months. Reheat on the stovetop or in the microwave, and cook the rice fresh. Slightly undercook the shrimp if freezing.
Notes
The dark roux is the soul of the dish — patience there pays off. No cilantro, per the household rules.
Instant Pot rice (for serving): rinse the rice, then use 1 cup rice to 1 cup water for jasmine or long-grain white — high pressure 4 minutes with a 10-minute natural release. For brown rice, use 1 cup rice to 1¼ cups water, 22 minutes, with a 10-minute natural release. Don't quick-release, or the rice turns gummy. This finishes about when the frozen base is reheated.