I made andouille a couple of days ago (http://www.smokingmeatforums.com/t/152882/canadian-andouille) and it is cold here with snow on the ground. I had to make gumbo. Of course, I also recognize that every member in Louisiana is guffawing at the thought of a Canadian making gumbo but I love it and will take the derision. The ingredients are: 3/8 cup flour ¼ cup vegetable oil 1 cup chopped onion 1 cup chopped green pepper 1 stalk celery, chopped 3 cloves garlic, finely chopped ½ teaspoon dried thyme 1/8 teaspoon cayenne ½ tablespoon flour 1 cups diced tomatoes, drained 2 cups chicken broth 1/8 cup (1 ounce) soy sauce ¾ pound boneless skinless chicken thighs, diced ¼ pound Andouille sausage, diced (may substituted garlic sausage) ½ pound prawns, shelled, deveined ½ pound scallops I cooked the flour in a heavy pot over medium heat until it turned a tan colour. I took it off the heat and added 1/4 cup of oil. I covered the pot and put it on the bottom rack of a 350 F oven. After 35 minutes, it had the nice copper colour I like. I know some of the roux I have seen is much darker but this is the way I like it. Stop laughing at me Foamheart. I put it on medium heat and added the onion, green pepper and celery. I sauteed those in the roux until they softened. Then I added the garlic, extra flour, thyme and cayenne and sauteed until fragrant. The next addition was the tomatoes. I continued cooking for a couple of minutes to drive off some of the liquid. Then, the chicken broth and soy sauce are slowly mixed in. I bring it to a boil and reduce to a simmer. The chicken is added and simmers for 30 minutes. At this point, I let it cool and put it in the fridge because I had to be out that afternoon. You can do it up to a day in advance or just continue making it for immediate serving. I took it out of the fridge and added the andouille and simmered for 10 minutes. I added the prawns and scallops and simmered for 10 minutes more (they were frozen). I put a dollop of rice in a bowl and and put the gumbo over it. The verdict: I have made this recipe before and love it. It has deep earthy tones, a touch of spice (be nice guys, I am Canadain) and lots of great flavours. You taste the seafood and andouille up front with a nice smooth yet spicy aftertaste. Sigh, I need another bowl. I am sure it would be considered tame by the real Cajun aficionados but it is perfect for me. If you have nothing better to do, I have also posted this as a youtube video and it is embedded below.