The Beast

Step 1. In a large heavy-bottomed Dutch oven, combine the vegetable oil and flour over medium-low heat. Whisk constantly for 30 to 45 minutes until the roux reaches a dark chocolate color. Do not walk away or stop whisking.

Step 2. Immediately add the onion, bell pepper, and celery (the holy trinity) to the roux to stop the cooking process. Sauté for 5-7 minutes until softened. Add the garlic and cook for 1 additional minute.

Step 3. Gradually pour in the chicken stock while whisking to ensure no lumps form. Add the Cajun seasoning, thyme, bay leaves, and sliced andouille sausage.

Step 4. Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 45 to 60 minutes, skimming any oil that rises to the surface.

Step 5. Add the sliced okra to the pot and continue to simmer for another 15 minutes. The okra will act as a natural thickener.

Step 6. Stir in the raw shrimp and cook for 3 to 5 minutes just until they become pink and opaque. Do not overcook.

Step 7. Remove the bay leaves. Taste and adjust seasoning with extra salt or Cajun spice if needed. Serve hot over a scoop of white rice and garnish generously with green onions.