There are probably as many gumbo recipes as there are families on the Gulf Coast. This one is fairly traditional and very simple. In addition to spicy andouille sausage, it’s full of curly shrimp, tomatoes, and other, more crunchy veggies — and for some folks, that makes it a summer gumbo. Yet it also has a wonderfully creamy, super punchy sauce, so for us, it’s still comfort in a bowl, even if it’s the kind you can enjoy on a warm day.

Although an easy recipe, it has some cool cooking techniques in it. A home cook can learn how to make a brown roux, which is really the heart of a gumbo. It comes down to patience: you must keep whisking, continuously and slowly, until the roux is a rich, caramel color and full of flavor.

Making gumbo is also a chance to mess around with what cooks call the “holy trinity,” or the mirepoix of Cajun and Creole cooking. Traditionally, it’s equal parts onion, celery, and green pepper. Here, we’ve given it a summery, SoCal update with some sweet, crunchy corn. The trick is to cook the veggies slowly, over low heat, so that rather than caramelizing, they become tender and sweet.

All by itself, gumbo is a one-pot, one-bowl wonder: it’s got all the proteins and veggies you could want. But who could waste all that beautiful sauce? You’ll need a little rice or some crusty bread to sop it up.

Our tip: We like a cold beer with our summer gumbo. Try a pale ale, like AleSmith San Diego Pale Ale .394 — it has a sweet, malty finish that will be just right with the saucy stew.