This dish is something I have made for parties or impromptu ‘pop-up’ dinners with friends, always getting rave reviews and recipe requests. But the challenge was how to make this for myself?  Well, after a little testing, I came up with this recipe. It is a great meal for cold fall or winter nights here in the Northwest. I think this recipe makes the right amount of gumbo; rich, flavorful and containing substantial ‘goodies’ (andouille and prawns). It takes a little effort and time, but is well worth it. Once prepared, the gumbo simmers for an hour to meld the flavors before adding the prawns and serving when they are done. I like to pair this dish simply with white or yellow rice…