'The most important lesson from this recipe is that any gumbo is more within reach when you bake your roux. Making this recipe is extra-easy in our Staub 4-quart cocotte, now $99! GET YOURS NOW ►► https://f52.co/2rqqEJQ GET THE RECIPE ►► https://f52.co/2rvcVBm INGREDIENTS 4 fluid ounces vegetable oil 4 ounces all-purpose flour (or about 1 cup less 4 teaspoons, if measuring by volume) 1 1/2 pounds raw, whole, head-on, medium-sized (31-50 count) shrimp 2 quarts water 1 cup diced onion 1/2 cup diced celery 1/2 cup diced green peppers 2 tablespoons minced garlic 1/2 cup peeled, seeded, and chopped tomato (fresh or canned) 1 tablespoon kosher salt 1/2 teaspoon finely ground black pepper 1 teaspoon fresh thyme, chopped 1/4 teaspoon cayenne pepper 2 bay leaves 1/2 pound andouille sausage, cut into 1/4-inch slices and browned in a little oil 1 tablespoon filé powder Rice for serving SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they\'re passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.'
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