The two most important things to consider when making a great gumbo, the roux and the core ingredients. That sounds obvious but I still think it needs to be said. The roux is the foundation that takes time. It can’t be rushed or faked. It will determine the texture and color and in the end the success or failure of your gumbo. Next, the ingredients. Get the best quality you possible can. Ideally, fresh and local.

Here are some of the local ingredients and purveyors I was able to use:

• Fresh Andouille from Bethel Farms, Gray Court, SC by way of Swamp Rabbit Cafe and Grocery
• South Carolina white shrimp from Broadwater Shrimp Supply Co.
• South Carolina Gold Rice from Anson Mills or Marsh Hen Hill.

Some notes on making this gumbo:

The roux is not an exact science. Sometimes it takes a little more flour, sometimes less. You want it to thicken but not clumpy. It should look like a sauce. You may need to increase the heat a little or decrease it. Just don’t burn it. Again, take your time.

I use bacon fat for the roux. I don’t know if that is traditional but it sure does taste good. Lots of recipes use butter. You could even lighten it up and use olive or canola oil. For me, if you are going to all this trouble, use the bacon fat.

If you can’t find fresh andouille, you can use the pre cooked stuff but it isn’t ideal. You may need to add a little crushed red pepper flake to spice it up.

The rice is an important ingredient. I suggest not using instant rice but you can. If you have never had Carolina Gold rice, I would suggest using the links above (these are not affiliate links, just great purveyors) and ordering yourself some. It is fantastic.

Don’t have time to make a traditional gumbo? Try my Quick Shrimp and Andouille Gumbo with Brown Rice.

Ingredients for South Carolina Gumbo

• 6-8 strips bacon
• 5-6 tbsp AP flour
• 1 small yellow onion, chopped
• 1 medium green bell pepper, stem and seeds remove, chopped
• 2 celery ribs, chopped
• 1 lbs fresh andouille sausage, cooked through and cut to 1/2 inch rounds
• 2 cloves garlic, minced
• 1 tbsp+ Tony Chachere Original Creole Seasoning
• 2 cups beef stock
• 2 cups chicken stock
• 1 15 ounce can of fire roasted tomatoes
• 2 bay leaves
• 15 ounces fresh okra, cut in half inch pieces, or frozen when not in season
• 1 lbs South Carolina white shrimp, peeled and deveined with tails on
• Black pepper, to taste
• 2 scallions, for garnish
• Ground sassafras (File’), for garnish
• 2 cups Carolina Gold rice

How to make South Carolina Gumbo

1. In a large, ideally cast iron, pot on low, slowly render the bacon. Once fully rendered, remove the bacon and set aside. The bacon can be used as a garnish or eaten right away. 😀
2. With the heat still on low, slowly whisk the flour to the bacon fat. Continue to whisk until the roux turns a dark brown. Do not allow it to burn. It will smoke some. This can take up to 30 minutes.
3. Add the holy trinity (onion, bell pepper and celery) to the pot and cook until slightly softened. It will get clumpy. Add garlic, pepper and Creole seasoning and cook another minute.
4. Stir in fire roasted tomatoes, andouille, beef and chicken broth and bay. I usually add another cup or so of water, bring to a boil.
5. Reduce to a simmer and cook, stirring occasionally. This can take up to an hour.
6. 15 minutes before serving, add the okra. Stir to combine.
7. 5 minutes before serving, add the shrimp. Stir to combine.
8. Before serving, I like to taste and re-season if needed. It usually does not need it.
9. To plate, add some rice to a large bowl. Ladle the gumbo over the rice. Garnish with scallion, bacon and a light dust of File’.

How to make Carolina Gold rice.

1. Most rice recipes call for 1.5 parts water to 1 part rice. In this case, add 2 cups rice to 3 cups water in a medium sauce pan. Bring to a boil, then cover and reduce to simmer.
2. Cook approximately 15 minutes. Remove remove from the heat and allow to rest covered until serving.