The recipe you find will include the addition of extra flour, the only change I made.
2 cups fresh or frozen chopped okra
2 Tablespoons oil
1 stick margarine or butter
6 Tablespoons all-purpose flour
2 ribs celery, chopped
1 white or yellow onion, chopped
2 cloves garlic, crushed
3 cups water
1/2 pound Andouille sausage links, sliced
1 pound smoked beef sausage
1 sprig thyme
1 tablespoon parsley
1 bay leaf
Creole seasoning to taste ( I started with 1/2 teaspoon)
1 Tablespoon Worcestershire sauce,
1/4 cup sherry, optional
2 pounds fresh or frozen peeled shrimp
- Fry okra in oil for 10 minutes (I set a timer), stirring constantly so the okra does not burn. DO NOT USE CAST IRON, use aluminum or ceramic cookware, but not cast iron. Once cooked, remove the okra from the pan and set aside.
- Add margarine or butter and flour to the pan and make a roux. The length of time you cook the roux will determine the color of the roux which will determine the color of the gumbo. I opted for a lighter color roux.
- Add chopped vegetables and garlic to the pan with the roux. Add okra, and cook 5 minutes until vegetables are wilted.
- Add the water, sausages, herbs, spice mixture, and Worcestershire sauce. Cook at a low temperature for 1 to 2 hours.
- Add shrimp and optional sherry. Cook 30 minutes at low temperature or until shrimp are cooked, but still tender.