Food and Recipes Dish Gumbo Cook-The-Enemy Gumbo 3.0 (2) 2 Reviews Match the meat to the game's opponent. By Ann Taylor Pittman Ann Taylor Pittman For 20 years, Ann Taylor Pittman built a career of creating healthy recipes at Cooking Light magazine, where she most recently served as Executive Editor. She is the recipient of two James Beard Foundation Awards: a feature writing award and a cookbook award. She is now a freelancer specializing in recipe development, writing, and video. Follow her on Instagram. Southern Living's editorial guidelines Published on July 31, 2023 Rate PRINT Share Trending Videos Close this video player Photo: Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Dailey Active Time: 55 mins Total Time: 2 hrs 30 mins Servings: 10 If you’re in bayou country, gumbo is a must—especially since the dish lends itself perfectly to tailgating. Make it a day in advance or in the morning, bring it to your gathering in a slow cooker, and keep it warm for hours. This recipe is a rich Cajun version (meaning no tomatoes). Most of the flavor comes from a properly tended dark roux, and the add-ins are kept simple with sausage, shrimp, and okra. But feel free to turn your gumbo into a cook-the-enemy stew by adding chicken (Gamecocks), pork shoulder (Razorbacks), sliced brats (Dawgs), or even gator—depending on your team’s opponent. Ingredients 1 cup canola oil 1 cup (about 4 1/4 oz.) all-purpose flour 1 1/2 lb. andouille sausage, sliced (about 4 1/2 cups) 2 1/2 cups chopped yellow onion (from 1 large [13 oz.] onion) 2 cups chopped green bell peppers (from 2 medium [1 lb. total] peppers) 1 1/2 cups chopped celery (from 3 to 4 large [about 8 oz. total] celery stalks) 6 large garlic cloves, minced (about 1 1/2 Tbsp.) 8 cups unsalted chicken stock 2 tsp. kosher salt 2 tsp. dried thyme 1/8 tsp. cayenne pepper 3 bay leaves 1 lb. frozen cut okra 1 1/2 lb. medium peeled and deveined raw shrimp Hot cooked rice Directions Prepare roux: Stir together oil and flour in a large Dutch oven. Cook over medium-low, stirring constantly, until mixture turns the color of milk chocolate, 30 minutes to 1 hour. Cook sausage and vegetables: While roux cooks, heat a large skillet over medium. Cook andouille in 2 batches in skillet, stirring occasionally, until browned, 3 to 6 minutes per batch. Using a slotted spoon, transfer andouille from skillet to a medium bowl; set aside. Add onion, bell peppers, and celery to skillet; cook, stirring occasionally, until vegetables start to soften, 8 to 10 minutes. Stir in garlic; cook, stirring occasionally, until slightly softened, about 3 minutes. Remove from heat. Set aside until ready to use. Simmer gumbo: Stir cooked onion mixture into roux in Dutch oven. Gradually add stock, whisking constantly. Stir in salt, thyme, cayenne, bay leaves, and cooked andouille. Bring to a boil over high. Reduce heat to medium-low, and simmer, uncovered and stirring occasionally, for 1 hour. Finish and serve: Stir frozen okra into mixture in Dutch oven; cook over medium-low, stirring occasionally, until okra is almost tender, about 15 minutes. Stir in shrimp, and remove from heat. Cover and let stand until shrimp is cooked through, about 10 minutes. Serve over hot rice. Rate It Print