This is a weeknight version of gumbo: the roux goes dark enough for real flavor without the hour some versions demand, and the rice cooks right in the same pot instead of in a pan of its own. Shrimp goes in last, just long enough to turn pink, so it stays tender under the gumbo's heat rather than turning rubbery.

One-Pot Shrimp and Andouille Sausage Gumbo

Scale

Method

Whisk the oil and flour together in a dutch oven over medium heat. Keep whisking constantly as it darkens from blond to peanut butter to the color of dark chocolate — do not walk away, since it goes from perfect to scorched in under a minute near the end.
18 min
The moment the roux is dark enough, stir in the onion, celery and bell pepper. The vegetables will hiss and stop the roux from browning further. Cook, stirring, until they soften.
6 min
Stir in the garlic, smoked paprika, cayenne, thyme and bay leaves and cook until fragrant.
1 min
Add the andouille sausage and cook, stirring occasionally, until it picks up some color.
4 min
Pour in the stock a little at a time, whisking out any lumps, then bring to a simmer.
3 min
Add the okra and simmer uncovered, stirring now and then, until the gumbo thickens slightly.
15 min
Stir in the rice, cover, reduce the heat to low, and cook until the rice is tender.
18 min
Nestle the shrimp into the gumbo, cover again, and cook until they turn pink and opaque.
5 min
Remove the bay leaves, taste and season with salt and pepper, and scatter the green onions over the top before serving.

Substitutions

Andouille sausage — Kielbasa or another smoked sausage. It is milder, so add a little extra cayenne to make up the heat.
Okra — Leave it out. The gumbo will be slightly thinner but still good — stir in a teaspoon of filé powder off the heat at the end if you have it.
Shrimp — A pound of cubed boneless chicken thighs, added at the same time as the sausage so they have time to cook through.
Stirring the rice into the pot — Cook the rice separately and ladle the gumbo over it instead, if you would rather keep the stew thinner and not worry about the rice overcooking.

Storing leftovers

Keeps four days in the fridge in an airtight container. The rice keeps absorbing liquid as it sits, so loosen leftovers with a splash of stock when reheating gently on the stove.

Questions

Why does the roux take so long?

A dark roux is what gives gumbo its deep, nutty flavor and color. Rushing it over higher heat scorches the flour, and a scorched roux tastes bitter with no way back — low heat and constant stirring is the only safe way to get there.

Can I make the roux ahead of time?

Yes. Cooled roux keeps in the fridge for up to two weeks in a sealed container, so you can make a batch on a quiet day and go straight to the vegetables next time.

My gumbo came out too thick or too thin — can I fix it?

Thin it with a splash more stock, stirred in over low heat. Thicken it by simmering uncovered a few extra minutes, or by stirring in a little more okra.

Is okra essential?

No, but it is traditional and it helps thicken the pot. See the substitution above if you would rather leave it out.