Description
Louisiana-style gumbo with shrimp, andouille sausage, a dark roux, vegetables, filé powder, and white rice.
Ingredients
¾ cup unsalted butter
1 cup all-purpose flour
2 ribs celery, roughly chopped
1 large yellow onion, roughly chopped
1 large green bell pepper, roughly chopped, seeds removed
2 teaspoons minced garlic
10 cups beef broth
14 ounces andouille sausage or kielbasa, sliced into rounds
1 can stewed tomatoes, 14.5 ounces
1 can tomato sauce, 6 ounces
2 tablespoons hot sauce
1 tablespoon white sugar
½ teaspoon Cajun seasoning
½ teaspoon dried thyme leaves
4 teaspoons gumbo filé powder, divided
4 bay leaves
3 pounds medium shrimp, peeled and deveined
2 tablespoons Worcestershire sauce
Cooked white rice, for serving
Instructions
1. Melt the butter in a large pot over medium-low heat.
2. Whisk in the flour and cook, stirring constantly, until a deep brown roux forms, about 30 to 40 minutes.
3. Remove from heat and let cool slightly while continuing to stir.
4. Finely chop the celery, onion, bell pepper, and garlic in a food processor.
5. Stir the vegetables into the roux and cook until softened, about 8 to 12 minutes.
6. Gradually whisk in the beef broth and bring to a boil.
7. Lower the heat and add the sausage, stewed tomatoes, tomato sauce, hot sauce, sugar, Cajun seasoning, thyme, and bay leaves.
8. Simmer uncovered for 45 minutes.
9. Stir in 2 teaspoons gumbo filé powder and continue simmering for 15 minutes.
10. Remove the bay leaves.
11. Add the shrimp and Worcestershire sauce.
12. Cook gently for 45 to 60 minutes so the flavors blend.
13. Mix in the remaining 2 teaspoons filé powder.
14. Serve over cooked white rice.
Notes
The roux is the main thickener and needs constant stirring so it does not burn.
Celery, onion, and green bell pepper form the classic Holy Trinity.
Filé powder comes from ground sassafras leaves and adds flavor and thickness.
Use cornstarch or tapioca starch if filé powder is unavailable.
Shrimp can be supplemented or replaced with crab, chicken, or crawfish.
Tomatoes add flavor and pair well with seafood gumbo.
For deeper flavor, make the gumbo a day ahead and refrigerate overnight before reheating.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze gumbo without rice for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 3 hours 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Louisiana
Nutrition
- Serving Size: 1 serving
- Calories: 282