1 First, make the roux. Heat the peanut oil in a huge, thick-bottomed pot, such as a Dutch stove, on medium high heat, for a minute or 2. Whisk in the flour and also reduced the warm to tool. Stir almost frequently, making sure to scrape the bottom of the pan as you mix.
Let the roux chef up until it is the color of peanut butter, after that lower the warmth to tool low. Keep cooking and also mixing (cautious, you desire the flour to cook, not melt!) till the roux is the color of an old penny, concerning 20-30 mins overall time.
2 Mix in the «holy trinity» of environment-friendly pepper, onion and also celery as well as boost the warm to tool-high. Cook, stirring often, for 5 minutes.
Add the garlic and cook another 2 minutes. Mix in the Cajun flavoring.
3 Slowly add supply, after that simmer: In a different pot, heat the supply and water up until steamy. Slowly include the balmy stock and also water to the bell pepper onion roux combination, stirring frequently while you do so.
Bring the gumbo to a simmer and also add the Worcestershire sauce and salt to taste. Simmer carefully for 30 minutes.
If you locate that the roux has damaged a bit as well as oil is merging on the surface of the gumbo, whisk in about another 1/2 to 1 mug of water. This will often «deal with» it.
4 Stir in the andouille sausage as well as cook for 5 minutes (andouille sausage is currently prepared, so you simply require to warm it).
5 Add the shrimp, go back to a simmer as well as cook one more 5 mins, until the shrimp has actually just prepared with. Include salt as well as black pepper to taste. Serve with white rice, garnished with eco-friendly onions. To eat, sprinkle with filé powder as well as hot sauce.