Wagyu Andouille & Sausage Gumbo

Gumbo starts with patience and a dark roux. Full-blood Wagyu andouille brings smoke and a rich, beefy depth that pork sausage cannot match.

Serves 8 · About 2.5 hours

Ingredients

• 1 lb Wa Wagyu Andouille Sausage (3 links), sliced into coins
• 1 lb Wa Wagyu Green Onion Sausage (3 links), sliced
• 3/4 cup Wa Wagyu Tallow or vegetable oil
• 3/4 cup all-purpose flour
• 1 large onion, 2 ribs celery and 1 green bell pepper, diced (the holy trinity)
• 4 cloves garlic, minced
• 8 cups chicken or beef stock, warm
• 2 bay leaves, 1 tsp dried thyme, Cajun seasoning to taste
• Sliced green onions, chopped parsley and cooked white rice to serve
• File powder, optional

Method

1. Brown the sliced sausages in a heavy Dutch oven over medium heat, 6 to 8 minutes. Remove and set aside.
2. Add the tallow and flour to the pot. Stir constantly over medium-low heat until the roux is the color of dark chocolate, 30 to 45 minutes. Do not walk away.
3. Add the trinity and cook until soft, about 8 minutes. Stir in the garlic for 1 minute.
4. Whisk in the warm stock a ladle at a time. Add bay leaves, thyme and seasoning. Simmer uncovered for 1 hour, skimming any fat.
5. Return the sausage and simmer 30 minutes more. Taste and adjust salt and heat.
6. Serve over rice with green onions and parsley. Stir in file powder at the table if you like.

Tip: gumbo is better the next day. Cool it, refrigerate overnight and reheat gently.

Cook it with: Andouille Sausage