In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, bell pepper, celery, and garlic. Sauté until the vegetables are softened, about 5-7 minutes.
Sprinkle in the cayenne pepper, kosher salt, and ground black pepper. Stir well to combine the spices with the sautéed vegetables, allowing the flavors to deepen for about 2 minutes.
Add the sliced andouille sausage to the pot. Cook for another 5 minutes, stirring occasionally, until the sausage is browned and fragrant.
Sprinkle 2 tablespoons of all-purpose flour over the sausage and vegetable mixture. Stir continuously for about 2-3 minutes to create a roux, which adds depth and richness to the gumbo.
Slowly pour in the 4 cups of chicken stock while stirring to avoid lumps. Bring the mixture to a gentle simmer.
Add in the fresh thyme (or dried thyme if that’s what you have on hand) and stir to combine. Let the gumbo simmer for about 20 minutes, allowing the flavors to meld together beautifully.
Once the gumbo has simmered, add the shelled and deveined shrimp to the pot. Cook for an additional 5 minutes, or until the shrimp are pink and cooked through.
Ladle the gumbo into bowls and garnish with thinly sliced green onions. Serve it hot with a side of crusty bread or over a bed of fluffy rice for a complete meal.
