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–+ servings
Gumbo

Savory Gumbo Recipe: Comfort in Every Hearty Spoonful

This Gumbo is a rich and comforting stew filled with shrimp, andouille sausage, and vibrant veggies, perfect for chilly nights.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Southern
Calories: 460
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roux
  • ¾ cup Unsalted Butter Provides a rich flavor and forms the essential roux for thickening.
  • 1 cup All-Purpose Flour Vital for making that perfect roux, contributing to the gumbo's hearty thickness.
For the Vegetables
  • 2 ribs Celery Adds crunch and freshness, making up the ‘Holy Trinity’ of gumbo.
  • 1 large Yellow Onion Infuses a subtle sweetness and depth to the overall flavor profile.
  • 1 large Green Bell Pepper Provides sweetness and vibrant color, enhancing the dish's appearance.
  • 2 teaspoons Garlic Elevates the flavor with its aromatic properties that fill the kitchen.
For the Base and Protein
  • 10 cups Beef Broth Creates the rich stew base that all the flavors meld into deliciousness.
  • 14 ounces Andouille Sausage Adds a distinct smoky flavor and protein; can substitute with kielbasa.
  • 3 pounds Medium Shrimp The main protein that adds a sweet and tender finish; essential for a gumbo feast.
For Flavor and Seasoning
  • 1 can Stewed Tomatoes Contributes acidity and sweetness; optional based on preference.
  • 1 can Tomato Sauce Further enhances the body of the stew; omit for classic Cajun-style gumbo.
  • 2 tablespoons Hot Sauce Adds a layer of heat and complexity; adjust to taste.
  • 1 tablespoon White Sugar Balances the acidity of the tomatoes beautifully.
  • ½ teaspoon Cajun Seasoning Brings in spice; feel free to increase if you love some heat.
  • ½ teaspoon Dried Thyme Leaves Offers earthy flavors that complement the robust nature of the dish.
  • 4 teaspoons Gumbo Filé Powder This unique seasoning thickens and adds flavor; can substitute with cornstarch.
  • 4 Bay Leaves Infuse the gumbo with aromatic flavors while it simmers.
To Serve
  • Cooked White Rice Essential for serving, it soaks up all the incredible stew flavors.

Equipment

  • 6-quart pot
  • whisk
  • Cutting Board
  • Knife

Method
 

Step-by-Step Instructions
  1. In a large, heavy-bottomed 6-quart pot, melt ¾ cup of unsalted butter over medium-low heat. Gradually whisk in 1 cup of all-purpose flour, stirring constantly. Cook for about 30-40 minutes until the mixture turns a deep, chocolate brown.
  2. Once the roux has reached the desired color, add 2 ribs of chopped celery, 1 large chopped yellow onion, 1 large chopped green bell pepper, and 2 teaspoons of minced garlic to the pot. Sauté for 8-12 minutes until the vegetables soften.
  3. Slowly incorporate 10 cups of beef broth into the vegetable-roux mixture, whisking thoroughly to avoid lumps. Bring to a boil over medium-high heat for 15-20 minutes.
  4. Stir in 14 ounces of sliced andouille sausage, 1 can of stewed tomatoes, 1 can of tomato sauce, 2 tablespoons of hot sauce, 1 tablespoon of white sugar, ½ teaspoon of Cajun seasoning, ½ teaspoon of dried thyme leaves, and 4 bay leaves. Simmer uncovered for 45 minutes.
  5. Add 3 pounds of peeled and deveined medium shrimp and 2 tablespoons of Worcestershire sauce to the pot. Stir in 2 teaspoons of gumbo filé powder. Cook on low heat for an additional 45-60 minutes.
  6. Just before serving, stir in the remaining 2 teaspoons of gumbo filé powder. Ladle steaming hot gumbo over fluffy white rice.

Nutrition

Serving: 1bowlCalories: 460kcalCarbohydrates: 54gProtein: 28gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 175mgSodium: 1200mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Notes

Allow the gumbo to sit overnight for better flavors. Use a sturdy Dutch oven for even heating.

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