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Gumbo Recipe

Gumbo Recipe
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★★★★★

5.3 from 31 reviews

This classic Cajun Gumbo recipe features a rich, deeply flavored roux with a medley of vegetables, smoky andouille sausage, tender shrimp, and a blend of spices including gumbo filé powder and bay leaves. Simmered slowly to develop complex flavors, it is served over fluffy white rice for a hearty and satisfying meal.

Ingredients

Scale

Roux

  • ¾ cup (1½ sticks / 170 g) unsalted butter
  • 1 cup (125 g) all-purpose flour

Vegetables

  • 2 ribs celery, roughly chopped (about 1 cup)
  • 1 large yellow onion, roughly chopped (about 1 cup)
  • 1 large green bell pepper, roughly chopped, seeds removed (about 1 cup)
  • 2 teaspoons garlic, minced

Broth and Sauces

  • 10 cups (2.41 kg) beef broth
  • 1 can (14.5 ounces) stewed tomatoes
  • 1 can (6 ounces) tomato sauce
  • 2 tablespoons hot sauce
  • 1 tablespoon white sugar
  • 2 tablespoons Worcestershire sauce

Meat and Seafood

  • 1 ring (14 ounces) andouille sausage, or kielbasa, sliced into rounds
  • 3 pounds uncooked medium shrimp, peeled and deveined

Seasonings & Herbs

  • ½ teaspoon Cajun seasoning
  • ½ teaspoon dried thyme leaves
  • 4 teaspoons gumbo filé powder, divided
  • 4 bay leaves

To Serve

  • Cooked white rice

Instructions

  1. Make the Roux: In a large 6-quart pot over medium-low heat, melt the unsalted butter. Once melted, whisk in the all-purpose flour until smooth. Continue cooking the roux while whisking constantly for about 30-40 minutes, until it becomes a deep brown color. Be careful not to burn it. Remove from heat and whisk until slightly cooled. Set aside.
  2. Prepare Vegetables: Add the chopped celery, onion, green bell pepper, and minced garlic to a food processor. Pulse until finely chopped.
  3. Cook Vegetables in Roux: Stir the finely chopped vegetable mixture into the slightly cooled roux. Place the pot back over medium-low heat and cook until the vegetables are tender, about 8-12 minutes.
  4. Add Broth and Bring to Boil: Slowly whisk in the beef broth to the pot with the vegetable roux mixture. Bring to a boil over medium heat, which should take about 15-20 minutes.
  5. Add Sausage and Seasonings: Reduce the heat to low. Add the sliced andouille sausage, stewed tomatoes, tomato sauce, hot sauce, white sugar, Cajun seasoning, dried thyme, and bay leaves. Stir well to combine. Simmer the gumbo uncovered for 45 minutes, stirring occasionally.
  6. Add Filé Powder and Continue Simmering: After 45 minutes of simmering, stir in 2 teaspoons of gumbo filé powder. Continue simmering for another 15 minutes to allow the flavors to meld.
  7. Add Shrimp and Worcestershire Sauce: Remove the bay leaves from the pot. Add the peeled and deveined shrimp along with the Worcestershire sauce. Cook over low heat for 45-60 minutes to develop rich flavors and ensure shrimp is cooked through.
  8. Finish with Remaining Filé Powder: Stir in the remaining 2 teaspoons of gumbo filé powder to thicken and flavor the gumbo.
  9. Serve: Ladle the gumbo over cooked white rice and serve hot for a comforting, flavorful Cajun meal.

Notes

  • Keep whisking the roux constantly to prevent burning and achieve the perfect deep brown color.
  • Gumbo filé powder adds a distinct earthy flavor and thickens the gumbo; add it towards the end of cooking to preserve its qualities.
  • Simmering the shrimp for up to an hour intensifies the flavor, but you can adjust cooking time to avoid overcooking if preferred.
  • This gumbo can be made a day ahead and reheated, allowing flavors to deepen.
  • Serve with hot sauce on the side for added spice if desired.

Nutrition

Keywords: gumbo, Cajun gumbo, shrimp gumbo, andouille sausage gumbo, Creole recipe, southern cooking, roux, gumbo filé

Find it online: https://lucabites.com/gumbo-recipe/