What is the best way for a beginning/hobby cook to make their first gumbo?

• Sausage & Shrimp Gumbo Pay Constant Attention to the Roux
A true gumbo always begins with a mix of roux (a kind of flour) and butter. Cook the roux for about 10 minutes until it’s golden. Then, constantly stir the mixture, so it doesn’t get burned. If you do burn it, you should start over.
• Choose the Right Shrimp
The size of your shrimp doesn’t matter. What matters is to watch them carefully as they cook. Remove the shrimps from the heat as soon as they turn opaque. Keep a close eye so the shrimp won’t be overcooked and become chewy. Shrimp shells carry so much flavour, and we recommend you keep them on. You don’t have to cut the shrimp tail unless you don’t like its texture and taste. If you want to be extra, you can cook whole shrimps with head and all! To ensure you purchase shrimp ethically, you can check Monterey Bay Aquarium’s guide.
• Pick Andouille Sausage
In some recipes, it’s okay to sub one type of sausage for another. However, it’s not the case for gumbo—you should always serve with andouille. It provides a particular taste that gumbo is known for. If you can’t find andouille, replace it with ground pork covered in cajun spices to substitute the flavour. Consider adding a touch of liquid smoke to recreate the double smoke taste of andouille. Start small; half a teaspoon should be enough.