This classic Southern stew’s flavor is built in layers all in the same pan, starting with browning the smoky andouille sausage. Then, the savory sauce is created with a brown roux, sautéed holy trinity of onion, bell pepper and celery, seafood stock, tomatoes and Creole seasoning. Finally, it all simmers together with shrimp and okra. Serve with fluffy white rice and hot sauce.
3 Tbsp. olive oil or unsalted butter
1 pkg. (12 to 14 oz.) andouille sausage, cut into 1/2-inch thick rounds
1/4 cup all-purpose flour
1 yellow onion, diced
1 green bell pepper, diced
2 stalks celery, diced
2 cloves garlic, minced
4 tsp. Creole seasoning with salt, plus more, to taste
2 1/4 cups seafood stock, plus more as needed
1 can (14.5 oz) Del Monte® Diced Tomatoes, not drained
1 1/2 tsp. Worcestershire sauce
1 tsp. hot sauce, such as Tabasco or Crystal, plus more for serving
1 pkg. (12 oz.) sliced frozen okra (do not thaw)
1 lb. frozen extra-large raw shrimp (26 to 30 count), peeled and deveined, thawed
3 to 4 cups cooked long-grain white rice, for serving
Thinly sliced scallions
Heat oil in a Dutch oven over medium heat. Add sausage in an even layer and sear 2 to 3 minutes per side until browned. Transfer to a plate.
Add flour to pan and cook 5 to 7 minutes, whisking constantly, until the roux is the color of milk chocolate and has a nutty aroma. Stir in onion, bell pepper, celery, garlic and Creole seasoning. Cook 6 to 8 minutes, stirring often, until onions are softened and starting to brown.
Add stock, tomatoes, Worcestershire sauce and hot sauce, loosening the browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer. Stir in sausage and any accumulated juices on the plate. Simmer uncovered, for 15 minutes, stirring occasionally.
Stir in okra; simmer 10 minutes. Stir in shrimp; simmer about 5 minutes until shrimp are just cooked through and okra is tender. If the sauce is too thick, thin out with more stock 2 Tbsp. at a time. Season to taste with more Creole seasoning. Serve with cooked white rice, garnish with scallions and pass the hot sauce.
Butter is the more traditional fat used in Creole gumbos and provides a slightly richer flavor but take care not to let the butter burn when cooking the sausage. Olive oil can be used instead and can still make a dark roux.