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½ cup vegetable oil – divided
½ cup all-purpose flour
1 green bell pepper – chopped
1 medium onion – chopped
3 stalks celery – chopped
5 garlic cloves – minced
1 quart chicken stock
2 tsp Worcestershire sauce
12 oz andouille sausage – sliced
2 lbs shrimp
1 Tbsp Cajun seasoning
1 tsp dried thyme
2 bay leaves
Salt and pepper to taste
For serving: white rice and chopped green onions
In a small pot, heat the chicken stock until steamy.
As the stock heats, heat 1 to 2 tablespoons of oil in a large pot and brown sausage. Remove sausage from oil and set aside.
In the same pot, make the roux. Heat the remaining oil on medium-high heat for 1 to 2 minutes. Slowly whisk in flour, reduce heat to medium, and stir quickly as you scrape the bottom of the pot. Cook until you reach a peanut butter-like color. Reduce heat to medium-low and continue stirring until you reach a dark brown color (about 20 to 30 minutes).
Add in onions, celery and green bell pepper. Increase heat to medium-high and cook for about 5 minutes. Add garlic and cook for another minute or two. Add Cajun seasoning, thyme and bay leaves.
Slowly add the hot stock into the roux and vegetable mix – stirring as you go. Bring to a simmer then add the Worcestershire sauce.
Season with salt and pepper to taste and simmer for another 30 minutes.
Add the sausage and shrimp and simmer for about 5 minutes or until the shrimp is no longer opaque. Season with more salt and pepper if desired.
Remove the bay leaves and serve gumbo with rice and green onions.
