1-First Step: Brown the sausage Set a large Dutch oven over medium-high heat. Add the sliced Andouille sausage and cook until browned on both sides, which usually takes about 5 to 7 minutes. This first step builds flavor right away, since the browned bits left in the pot help season the whole gumbo. Transfer the sausage to a plate and keep it nearby.

2-Second Step: Make the roux Turn the heat down to medium. Add the butter and neutral oil to the pot, then sprinkle in the flour. Stir constantly and keep the mixture moving so it cooks evenly. You want the roux to turn the color of melted milk chocolate, which usually takes about 10 to 15 minutes. This is the heart of any authentic Cajun gumbo, so be patient and keep stirring.

3-Third Step: Cook the vegetables Add the diced green bell pepper, yellow onion, and celery to the roux. Stir and cook until the onion turns translucent, about 5 to 8 minutes. This trio is the classic Cajun base, often called the holy trinity, and it gives the gumbo its familiar Southern flavor. The vegetables also help balance the richness of the sausage and roux.

4-Fourth Step: Add garlic and seasoning Stir in the minced garlic, salt-free Cajun seasoning, kosher salt, and cayenne pepper. Cook for about 1 minute until fragrant. Then return the browned sausage to the pot and stir it through. At this point, the kitchen should smell like pure comfort, with smoky, spicy, savory notes all working together.

5-Fifth Step: Add broth, tomatoes, and herbs Pour in the seafood or chicken broth, crushed tomatoes, and water. Add the thyme sprigs and bay leaves. Stir well, bring the pot to a gentle simmer, then cover and cook for about 45 minutes. Stir now and then so nothing sticks to the bottom. The gumbo will thicken, and the flavors will start to settle into one another.

6-Sixth Step: Add shrimp and okra Stir in the raw shrimp and frozen cut okra without thawing it first. Simmer uncovered or partially covered for about 8 to 10 minutes, just until the shrimp turn pink and curl up. Do not overcook the shrimp or they will get rubbery. The okra gives the gumbo a little body and a pleasant bite, which is exactly why it works so well in this classic shrimp gumbo.

7-Final Step: Finish with filé and vinegar Take the pot off the heat. Remove and discard the thyme stems and bay leaves. Stir in the filé powder and vinegar, then taste and add more salt or cayenne if needed. Serve the gumbo over hot cooked white rice and finish with scallions and hot sauce. If the gumbo sits a few minutes before serving, the flavors get even better.