Shrimp, Andouille Sausage and Okra Gumbo

Original recipe by: Leslie Brenner

The recipe is very loose and forgiving, as gumbos are meant to be, but it does rely on good technique: making a proper roux, which requires patience and time, and using a good stock; in this case, shrimp stock.

If you like the dish, you’ll want to keep a supply of shrimp shells on hand for that stock. That’s why whenever I buy shrimp to use in recipes, I buy them shell-on, and stash the shells in a zipper bag in the freezer. The stock — which also includes dried shrimp — is easy to make, only takes about 35 minutes, and makes a world of difference flavor-wise in a gumbo. (See the headnote in the stock recipe following the gumbo recipe for where to buy dried shrimp.) Other fish stocks would work fine, as well. You could substitute equal parts clam juice and water, or chicken broth, but it’s not quite the same.

Add more or less shrimp, andouille or okra to your liking, or make it spicier or…