A roux cooked to a deep reddish-brown is what gives gumbo it 's distinctive flavor. This gumbo incorporates andouille sausage, cubes of beef, crab and shrimp in a highly seasoned stew with okra.
Chopped broccoli, crumbly bacon and lots of grated cheese, and red onion too are doused with a lovely red wine vinegar and mayonnaise dressing, and chilled.
