Description
Gumbo is a rich, slow-simmered stew that embodies the heart and soul of Louisiana cooking. This classic dish is built on a deep, flavorful roux, smoky andouille sausage, tender shrimp, and a blend of Cajun seasonings. Serve it over fluffy white rice, and you’ve got a dish that’s both comforting and packed with bold flavors.
Ingredients
For the Roux:
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
For the Gumbo Base:
- 1 small onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 6 cups chicken or seafood broth
- 1 (14.5 oz) can diced tomatoes (optional)
- 1/2 lb andouille sausage, sliced
- 1 bay leaf
- 1 tsp dried thyme
- 1 tbsp Cajun seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 2 tsp Worcestershire sauce
- 1 tsp gumbo filé powder (plus more for serving)
For the Protein:
- 1 lb raw shrimp, peeled and deveined
- 2 cups cooked shredded chicken (or more sausage)
- 1 cup okra, sliced (optional, for thickening)
For Serving:
- 3 cups cooked white rice
- Fresh chopped parsley (for garnish)
- Green onions, sliced (for garnish)
- Hot sauce (for extra spice)
Instructions
1. Make the Roux (The Key to Great Gumbo!)
- In a large heavy-bottomed pot (such as a Dutch oven), melt butter over medium heat.
- Add flour and whisk constantly for 30-40 minutes, or until the roux turns a deep chocolate brown color. Be patient—this step builds incredible flavor!
- Be careful not to burn the roux—stir continuously and adjust the heat if needed.
2. Build the Gumbo Base
- Add onion, bell pepper, celery, and garlic to the roux. Cook for 5 minutes until softened.
- Slowly whisk in broth to prevent lumps, then add diced tomatoes (if using), andouille sausage, bay leaf, thyme, Cajun seasoning, smoked paprika, cayenne (if using), Worcestershire sauce, and gumbo filé powder.
- Stir well and bring to a gentle simmer. Cover and cook for 45 minutes, stirring occasionally.
3. Add Protein and Final Touches
- Stir in chicken and okra (if using) and simmer for 15 minutes.
- Add shrimp and cook for an additional 5-7 minutes, or until pink and cooked through.
- Remove bay leaf and adjust seasonings to taste.
4. Serve and Enjoy
- Ladle gumbo over steamed white rice.
- Garnish with chopped parsley, green onions, and a sprinkle of extra filé powder.
- Serve with hot sauce on the side for extra spice!
Notes
- For a thicker gumbo, use okra or add more filé powder. Filé powder should be added at the end to prevent stringy texture.
- For a deeper flavor, let gumbo simmer for 2-3 hours (but add shrimp near the end).
- For a spicier gumbo, increase the cayenne or serve with extra hot sauce.
- To make it gluten-free, substitute cornstarch for flour in the roux.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun, Creole