Description

This classic Louisiana Gumbo recipe features a rich, deeply flavored roux base combined with fresh vegetables, smoky andouille sausage, stewed tomatoes, and succulent shrimp. Simmered slowly to meld vibrant Cajun and Creole spices, this hearty stew is traditionally served over warm, fluffy white rice, offering a perfect balance of spice, aroma, and comfort in every bite.

Ingredients

Roux

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

Vegetables & Aromatics

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

Liquids & Broth

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

Meats

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

Seasonings & Spices

1 tablespoon white sugar
½ teaspoon Cajun seasoning
½ teaspoon dried thyme leaves
4 teaspoons gumbo filé powder, divided
4 bay leaves

For Serving

Cooked white rice

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Instructions

Make Roux: In a large 6-quart pot over medium-low heat, melt the butter. Once melted, add flour and whisk continuously until smooth. Keep cooking and whisking constantly for about 30-40 minutes until the roux turns a deep brown color. Be vigilant to prevent burning.
Cool Roux: Remove the pot from heat and continue whisking the roux until it cools slightly. Set aside temporarily.
Prepare Vegetable Mixture: Add chopped celery, onion, green bell pepper, and garlic into a food processor. Pulse until finely chopped.
Cook Vegetables in Roux: Return the roux to medium-low heat. Stir in the processed vegetable mixture and cook, stirring often, until the vegetables become tender, about 8-12 minutes.
Add Broth and Boil: Gradually whisk in the beef broth slowly. Increase heat to bring mixture to a boil, which should take around 15-20 minutes.
Simmer with Sausage and Seasonings: Reduce heat to low. Add sliced andouille sausage, stewed tomatoes, tomato sauce, hot sauce, white sugar, Cajun seasoning, dried thyme, and bay leaves. Stir well to combine and simmer uncovered for 45 minutes.
Add Filé Powder and Simmer Further: Stir in 2 teaspoons of gumbo filé powder and continue simmering for another 15 minutes to develop flavor and thicken slightly.
Add Shrimp and Worcestershire Sauce: Remove bay leaves from pot. Add peeled and deveined shrimp along with Worcestershire sauce. Cook gently over low heat for 45-60 minutes to integrate flavors fully and ensure shrimp are tender.
Final Seasoning: Stir in the remaining 2 teaspoons of gumbo filé powder to complete seasoning.
Serve: Ladle the hot gumbo over cooked white rice and enjoy this hearty, flavorful meal.

Notes

Regularly whisk the roux during cooking to avoid burning and achieve a deep brown color essential for flavor.
Gumbo filé powder is vital for authentic flavor and thickening; add it gradually as in the recipe.
You can substitute andouille sausage with kielbasa if preferred.
Simmering the shrimp for a longer time infuses the gumbo with rich seafood flavor but watch shrimp to avoid overcooking.
Gumbo is best served hot with fresh cooked white rice to soak up the delicious sauce.