Note, for efficiency, start the dry roux first. You can compete the mise en place for the rest of the ingredients and start the gumbo recipe while the dry roux is baking. You can also bake the roux days ahead of time, storing in an airtight container, and mix in the stock when it is time to use the roux.

Bake the flour, stirring occasionally, until it becomes uniformly the color of ground cinnamon. Expect at least 40 minutes, up to an hour. Be careful with the pan handle when you move the pan between the oven and stove top. It’s 500 degrees! As flour approaches desired state, you will notice an aroma reminiscent of burnt popcorn. Stir more frequently as the process continues. When you stir, break up the clumps of dry flour that form. Smooshing them with the back of a wooden spatula works well for me.

Start by browning the sausage in the olive oil, separating it into small pieces as it cooks. Brown is flavor. The rendered fat from the sausage will permeate the entire dish!

Next, add the onions (or the Creole holy trinity if you go that route) directly to the pot with the sausage and rendered fat. Add ½ tsp of salt to help draw the water out of the aromatics. You should find that there is enough oil and fat to make the aromatic mixture glisten. If it doesn’t glisten, add a bit more oil. Stir frequently, until the aromatic mixture has softened, 5 or 10 minutes.

Stir the garlic, thyme, paprika, bay leaves, red pepper flakes and some freshly ground black pepper (about 1/4 teaspoon). Allow this mixture to cook for a minute or two.

Add 6 cups of broth to the pot, along with the vegetables. Stir to incorporate. Simmer for 15 minutes. Taste for seasoning, adding a bit of salt if necessary.

Slowly whisk the roux into the gumbo, a bit at a time. Make sure every bit gets fully incorporated. You can taste for seasoning at this point. The flavor of the roux at this point will not be pleasant. But over the next 30 minutes it will mellow and incorporate with all the other flavors in the gumbo.

Simmer, the gumbo for another 30 minutes (longer simmering time is also fine). When you add the protein will vary. Proteins that will fair well with extended simmering (chicken or duck confit, for example) can be added as soon as the roux is mixed in. Proteins that cook fast and shouldn't be overcooked (shrimp or scallops, for example) should be added during the last 5 minutes of cooking.