Just in time for you to make it for Mardi Gras, this is one of my family’s all-time favorites. If you don’t like it spicy, use Italian sausage instead of Andouille sausage. Wellshire Farms makes a good antibiotic, sugar, and nitrate free Andouille sausage. Serve the gumbo over rice.
1/4-1/3 lb. Andouille sausage, sliced
1 Tbsp olive oil
1/2 onion, chopped
2 stalks celery, chopped
1/2 green pepper, chopped
6 cups chicken stock
28 oz can crushed or diced tomatoes
11 oz frozen okra (I prefer sliced, but you can use whole)
2 Tbsp spelt, arrowroot, or tapioca flour
1 Tbsp thyme
1 bay leaf
1/2 tsp oregano
1/2 tsp basil
1 tsp Old Bay Seasoning
1 tsp Worcestershire sauce
Salt and pepper to taste
4 scallions, sliced
1 lb. shrimp
1/4 cup fresh parsley, chopped
Put sausage in a small saucepan and cover with water. Bring to a boil and cook for 3 minutes. Drain.
Heat oil in a large pot over medium heat. Add onion, celery, and pepper, and saute until soft, about 5 minutes. Add chicken stock, tomatoes (with juice), okra, bay leaf, and sausage. Raise heat to high, cover, and bring to a boil. Cook for 5 minutes.
Whisk together flour and 1/2 cup cold water. Stir in the spices and Worcestershire sauce, and then add this mixture to the pot. Cover it again and cook for 10 more minutes.
Add shrimp and scallions. Lower heat to medium and cook for 5 minutes. Add parsley, cover, and remove from heat. Let sit for 5 minutes.