Let the good times roll. Find our new ground pork product near you!
Let the good times roll. Find our new ground pork product near you!
Roux. Heat the oil in a large Dutch oven over medium high heat for two minutes. Then whisk in the flour, lower the heat to medium and stir constantly ( scraping the bottom of the pan while stirring). Cook and stir until the roux turns a rich golden brown – almost like peanut butter. Now turn the heat down to medium-low and continue cooking and stirring and scraping until the roux turns a dark copper color (about 20-30 additional mins).
Vegetables. Mix in the green pepper, onion, and celery (aka the “holy trinity”), and increase the heat to medium-high. Cook, stirring often – about 5 minutes. Add the okra and garlic and cook another 3 minutes. Then mix in the Cajun seasoning and stir to combine thoroughly.
Stock. In a separate saucepan, heat the stock until bubbles begin to form. Slowly pour the stock into the veg/roux mixture, while stirring constantly. Now bring the gumbo to a low simmer, add the Worcestershire sauce and salt to taste, and continue to simmer for 30 minutes.
Proteins. Add the Carlton Farms Andouille Sausage, stir and cook for 5 mins to warm through (optional: crisp up Andouille in cast iron before adding to gumbo). Then add the shrimp, bring back to a simmer and cook 5 min. Garnish with sliced green onions and serve with fluffy white rice!
