Classic Gumbo with Andouille Sausage & Shrimp

In a Dutch oven or large, heavy-bottomed pot, heat 1 tablespoon of the oil over medium-high heat. Add the sausages and brown on all sides, 5 to 7 minutes. Set the browned sausages aside on a cutting board.

Lower the heat to medium and add the remaining 6 tablespoons (90 ml) of oil to the pot. Add the flour and cook, stirring slowly and constantly with a wooden spoon and making sure to scrape the corners of the pot, until the roux turns the color of milk chocolate. Depending on the type of pot you use, this process can take anywhere from 5 to 15 minutes; be patient to get the right color. (The roux will smell toasty as it browns—that’s okay, but if it starts to smoke at any point, turn the heat down or remove the pot from the heat for a moment.)

Add the onion, celery, and bell pepper and cook with the roux, stirring frequently, until softened, 7 to 9 minutes.

Gradually add the chicken broth, whisking to incorporate the roux as you go, and making sure to scrape the bottom and corners of the pot. Don’t worry if it looks like the roux isn’t blending with the broth; it will come together once it boils.

Stir in the tomato paste, salt, sugar, cayenne (if using), Creole seasoning, thyme, and bay leaves. Bring to a boil, stirring frequently and scraping the bottom and corners of the pot where the roux may settle. Turn down the heat and simmer, uncovered and stirring occasionally, for 20 minutes.

Meanwhile, cut the browned sausages on a diagonal into ½-inch (12-mm) slices.

Add the sliced sausage and shrimp to the gumbo and simmer until the sausage is heated through and the shrimp are just cooked, 3 to 4 minutes.

Remove and discard the bay leaves, and then stir in the scallions. Spoon white rice into bowls and ladle the gumbo around the rice.