- In a large, heavy-bottomed pot over high heat, melt butter. Using a wooden spoon with a flat end, stir butter until it’s browned and gives off a nutty aroma. Add andouille and cook, stirring frequently, for 4 to 5 minutes. Remove andouille with a slotted spoon and set aside. Add flour and stir into brown butter until you have a smooth, tan roux. Continue cooking until the roux is a dark, mahogany brown, about 20 to 30 minutes.
- Add onion, pepper, celery, garlic, creole seasoning, salt, and bay leaves and cook for 20 minutes, stirring occasionally. Slowly stir in smoked mushroom stock, tomatoes, and mushrooms and cook for 30 minutes. Add washed and chopped greens and cook just until they’re soft and bright green, then return andouille to pot. Depending on your greens, the gumbo may be thicker or thinner. Adjust by cooking gumbo longer or adding additional stock until it reaches your desired consistency. Check seasoning and adjust with salt and pepper as needed. If your andouille has made the gumbo too salty, add a few ounces of brandy to the pot—the bitterness of the alcohol should offset the salt.
Smoked Mushroom Stock
- Prepare a smoker to 300 degrees with fresh wood such as cedar or apple. Combine vegetables in a perforated aluminum roasting pan. Place pan into hot smoker and smoke for 30 to 90 minutes, depending on outside temperatures (the warmer it is, the less time the vegetables will take). The vegetables should be cooked and slightly brown with a rich, smoky aroma.
- Transfer vegetables to a 2-gallon stock pot, add bay leaves and salt, and cover with 3 quarts cold water and wine. Bring to a simmer and cook for 1½ hours.
- Strain stock through a fine mesh strainer and reserve the liquid. Also add the vegetables to the strainer, and using the back of a ladle, press down to get as much juice as you can out of the vegetables. Discard vegetables.