If you’re serving this for dinner, give yourself the better part of an afternoon to make your creole-style (with okra) gumbo. If it’s done a bit ahead, leave off adding the okra and shrimp to the reheated stew until right before serving. Using the andouille sausage? You may want to cut back on cayenne and hot sauce. Make sure you have a big pot of fluffy rice to spoon up with your gumbo; I especially like jasmine rice. Inspiration from several gumbo recipes noted in blog post, particularly one from COOK’S ILLUSTRATED.
Copyright Alyce Morgan, 2019. All rights reserved.