Description
A warm and hearty gumbo dish that combines rich flavors of roux, spices, and proteins, perfect for gathering family and friends.
Ingredients
Scale
- ¾ cup (1½ sticks / 170 g) unsalted butter
- 1 cup (125 g) all-purpose flour
- 2 ribs celery, chopped (about 1 cup)
- 1 large yellow onion, chopped (about 1 cup)
- 1 large green bell pepper, chopped, seeds removed (about 1 cup)
- 2 teaspoons minced garlic
- 10 cups (2.41 kg) beef broth
- 1 ring (14 ounces) andouille sausage, or kielbasa, sliced into rounds
- 1 can (14.5 ounces) stewed tomatoes
- 1 can (6 ounces) tomato sauce
- 2 tablespoons hot sauce
- 1 tablespoon white sugar
- ½ teaspoon Cajun seasoning
- ½ teaspoon dried thyme leaves
- 4 teaspoons gumbo file powder, divided
- 4 bay leaves
- 3 pounds uncooked medium shrimp, peeled and deveined
- 2 tablespoons Worcestershire sauce
- Cooked white rice for serving
Instructions
- Melt the unsalted butter in a large 6-quart pot over medium-low heat.
- Add the all-purpose flour to the melted butter and whisk together until smooth.
- Continue whisking constantly for about 30-40 minutes to achieve a deep brown roux, being careful to avoid burning.
- Remove the pot from heat and continue to whisk until the mixture cools slightly; then set aside.
- While the roux cools, place the chopped celery, onion, green bell pepper, and minced garlic into a food processor. Process until finely chopped.
- Stir the vegetable mixture into the roux, placing the pot back over medium-low heat. Cook until the veggies become tender, around 8-12 minutes.
- Gradually whisk in the beef broth and bring the mixture to a boil for 15-20 minutes.
- Reduce heat to low. Add the sliced sausage, stewed tomatoes, tomato sauce, hot sauce, sugar, Cajun seasoning, and thyme. Stir to combine.
- Include the bay leaves and let the gumbo simmer uncovered for 45 minutes.
- After simmering, add 2 teaspoons of gumbo filé powder, stir, and continue simmering for another 15 minutes.
- Remove bay leaves, then add shrimp and Worcestershire sauce. Cook on low for 45-60 minutes to meld all the flavors.
- Stir in the remaining gumbo filé powder and serve it over hot cooked white rice.
Notes
Let the gumbo sit for a while after cooking to allow the flavors to meld further.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Louisiana
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg
Keywords: gumbo, Louisiana cuisine, comfort food, seafood, family recipe