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1
Make a roux-heat 4 tablespoons oil in a medium, heavy skillet set over medium heat.
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2
When hot, add flour and stir constantly with a wooden spoon until the mixture thickens and turns a deep reddish brown, 6-8 minutes.
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3
Remove from heat and set aside.
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4
Add 2 tablespoons oil to a large heavy, deep sided pot set over med-high heat.
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5
When hot, add in onion, celery, carrot, and red bell pepper.
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6
Saute, stirring constantly, for 3 minutes.
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7
Add in garlic and cook, stirring for 1 minute.
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8
Stir in cayenne, thyme, salt, and pepper.
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9
Add stock, tomatoes, parsley, and bay leaves; bring mixture to a simmer.
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10
Decrease heat to low so that mixture stays at a simmer, then whisk in the roux.
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11
Simmer gumbo until vegetables are tender and mixture has thickened, about 20 minutes.
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12
Meanwhile, heat the remaining 2 tablespoons oil in a large heavy skillet over med-high heat.
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13
When hot, add the okra and saute, stirring, until just lightly browned around the edges, 4-5 minutes.
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14
Add okra and sausage to the gumbo after it has simmered 20 minutes.
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15
Cook 1 minute to heat through.
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16
When ready to serve, add shrimp to the gumbo and cook until the shrimp curl and turn pink, about 3 minutes (do not overcook the shrimp).
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17
Taste gumbo and season with salt and pepper, if needed.
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18
If gumbo is too thick, thin it with extra stock to desired consistency.
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19
To serve, place about 2/3 cup rice in 6 shallow soup bowls and ladle gumbo over rice.
