This gumbo recipe uses a variety of vegetables for a hearty first-course soup or light main-course entree. The flavor base of the gumbo, roux, is quicker and cleaner to prepare in a microwave than the stove. The roux must be stirred often during the cooking to ensure even browning of the flour. The darker the roux gets, the deeper the flavor. However, be careful not to burn the roux.
One pound of thinly sliced smoked pork sausage can be added if you wish. Add sausage before adding shrimp. Microwave with 650 watts until sausage is hot, then add shrimp and finish recipe as directed.