Gumbo

Name: Gumbo
Prep time: 15 min
Cook time: 3 h 10 min
Total time: 3 h 25 min
Yield: 16 serving
Ingredients: ¾ cup butter; 1 cup all-purpose flour; 2 ribs celery; 1 large yellow onion; 1 large green bell pepper; 2 teaspoons garlic; 10 cups beef broth; 1 ring andouille sausage; 1 can stewed tomatoes; 1 can tomato sauce; 2 tablespoons hot sauce; 1 tablespoon white sugar; ½ teaspoon Cajun seasoning; ½ teaspoon thyme; 4 teaspoons gumbo filé powder; 4 bay leaves; 3 pounds Shrimp; 2 tablespoons Worcestershire sauce; white rice

User Reviews

5

16 reviews

Excellent

Prep Time
15 mins
Cook Time
3 hrs 10 mins
Total Time
3 hrs 25 mins
Servings
16
Calories
282 kcal
Course
Main Course, Dinner

Gumbo

Iris Hanson

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This Gumbo recipe builds depth with a deeply browned butter and flour roux combined with finely processed celery, onion, green pepper, and garlic. It simmers with beef broth, andouille sausage, tomatoes, and spices before shrimp is added toward the end. The resulting stew is hearty, rich, and intensely flavorful, served traditionally over white rice to absorb the robust broth and spice.

Description

The Gumbo starts by slowly cooking a roux of unsalted butter and flour until it reaches a deep brown color, which gives the dish its characteristic depth and nutty flavor. Aromatic vegetables—celery, onion, green bell pepper, and garlic—are finely chopped and cooked into the roux to build the base. Beef broth is added along with sliced andouille sausage, stewed tomatoes, tomato sauce, hot sauce, and Cajun spices, leading to a slow simmer that melds savory, spicy, and smoky elements. Bay leaves and gumbo filé powder contribute layers of flavor and texture. Shrimp is stirred in near the end, requiring minimal cooking for a tender finish. The gumbo is served hot over white rice to complement the thick, flavorful broth and balance the spice.

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Ingredients

Servings

Roux

¾ cup butter unsalted
1 cup all-purpose flour 125 g

Veggie Mixture

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

Gumbo

10 cups beef broth
1 ring andouille sausage or kielbasa, sliced into rounds
1 can stewed tomatoes
1 can tomato sauce
2 tablespoons hot sauce
1 tablespoon white sugar
½ teaspoon Cajun seasoning
½ teaspoon thyme dried leaves
4 teaspoons gumbo filé powder divided
4 bay leaves
3 pounds Shrimp peeled, deveined, medium, uncooked
2 tablespoons Worcestershire sauce
white rice for serving, cooked

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Instructions

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In a large 6-quart pot over medium-low heat, melt butter. Once melted, add flour and whisk together until smooth. Continue cooking, whisking constantly until the roux is a deep brown color (about 30-40 minutes). Be careful not to let it burn.
Remove from heat. Continue whisking until the mixture is cooled slightly. Set aside.
While the roux is cooling, add the chopped celery, onion, pepper, and garlic to the bowl of a food processor. Process until finely chopped.
Add the vegetable mixture to the roux and stir to combine. Place the pot over medium-low heat and continue to heat until vegetables are tender (8-12 minutes). Slowly whisk in broth and heat to boiling (15-20 minutes).
Reduce heat to low. Add sausage, stewed tomatoes, tomato sauce, hot sauce, sugar, Cajun seasoning, and thyme. Stir to combine. Add bay leaves and simmer, uncovered for 45 minutes.
After simmering for 45 minutes, add 2 teaspoons of gumbo filé powder, stirring to combine. Continue to simmer for 15 more minutes.
Remove the bay leaves. Then, add shrimp and Worcestershire sauce. Continue to cook over low heat for 45-60 minutes to give the flavors ample time to meld.
Stir in the remaining gumbo filé powder.
Serve over cooked white rice.