Why Make This Recipe
Gumbo is a rich and hearty dish that brings a warm and comforting feeling. It is a flavorful one-pot meal, perfect for family gatherings or a cozy night at home. This dish is a classic of Louisiana cuisine, blending spices, meats, and seafood for a delicious experience. Making gumbo allows you to enjoy a taste of Southern culture right in your kitchen.
How to Make Gumbo
Ingredients:
- ¾ cup (1½ sticks / 170 g) unsalted butter
- 1 cup (125 g) all-purpose flour
- 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
- 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
Directions:
- In a large 6-quart pot over medium-low heat, melt the butter. Once melted, add the flour and whisk together until smooth.
- Cook the mixture, whisking constantly, until it turns a deep brown color (about 30-40 minutes). Be careful not to let it burn.
- Remove from heat and continue whisking until the mixture cools 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 this vegetable mixture to the roux and stir to combine. Place the pot over medium-low heat and cook until vegetables are tender (8-12 minutes).
- Slowly whisk in the broth and heat to a boil (15-20 minutes).
- Reduce the heat to low. Add sausage, stewed tomatoes, tomato sauce, hot sauce, sugar, Cajun seasoning, and thyme. Stir to combine and add bay leaves. Simmer uncovered for 45 minutes.
- After 45 minutes, add 2 teaspoons of gumbo filé powder, stirring to combine. Continue to simmer for 15 more minutes.
- Remove the bay leaves. Add shrimp and Worcestershire sauce. Cook over low heat for another 45-60 minutes to let the flavors meld.
- Stir in the remaining gumbo filé powder and serve over cooked white rice.
How to Serve Gumbo
Gumbo is best served hot over a scoop of white rice. You can also add extra hot sauce on the side for those who want a spicier kick. Enjoy it with some crusty bread or cornbread to soak up the delicious broth!
How to Store Gumbo
If you have leftover gumbo, let it cool completely before storing. Place it in an airtight container and refrigerate for up to 3 days. You can also freeze gumbo for up to 3 months. To reheat, thaw in the fridge overnight and warm gently on the stove.
Tips to Make Gumbo
- Be patient with the roux. Getting it to the right color is key to a great flavor.
- Feel free to adjust the spices and seasoning according to your taste.
- If you prefer, you can use chicken or vegetable broth instead of beef broth for a lighter version.
Variation
For a different twist, you can add different proteins such as chicken, crab, or fish. You can also make a vegetarian version by omitting the meat and using only vegetables and beans.
FAQs
Can I make gumbo in advance?
Yes, you can make gumbo ahead of time. It often tastes better the next day as the flavors deepen.
Is gumbo spicy?
Gumbo can be spicy, but you can control the heat by adjusting the amount of hot sauce and Cajun seasoning.
Can I use frozen shrimp?
Yes! Frozen shrimp works great in gumbo. Just make sure to thaw them before adding to the dish.
Print
Southern Gumbo
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Total Time: 150 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Simmering
- Cuisine: Southern
- Diet: Gluten-free
Description
A rich and hearty dish that combines spices, meats, and seafood for a delicious one-pot meal.
Ingredients
- ¾ cup (1½ sticks / 170 g) unsalted butter
- 1 cup (125 g) all-purpose flour
- 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
- 10 cups (2.41 kg) beef broth
- 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
- In a large 6-quart pot over medium-low heat, melt the butter. Once melted, add the flour and whisk together until smooth.
- Cook the mixture, whisking constantly, until it turns a deep brown color (about 30-40 minutes). Be careful not to let it burn.
- Remove from heat and continue whisking until the mixture cools 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 this vegetable mixture to the roux and stir to combine. Place the pot over medium-low heat and cook until vegetables are tender (8-12 minutes).
- Slowly whisk in the broth and heat to a boil (15-20 minutes).
- Reduce the heat to low. Add sausage, stewed tomatoes, tomato sauce, hot sauce, sugar, Cajun seasoning, and thyme. Stir to combine and add bay leaves. Simmer uncovered for 45 minutes.
- After 45 minutes, add 2 teaspoons of gumbo filé powder, stirring to combine. Continue to simmer for 15 more minutes.
- Remove the bay leaves. Add shrimp and Worcestershire sauce. Cook over low heat for another 45-60 minutes to let the flavors meld.
- Stir in the remaining gumbo filé powder and serve over cooked white rice.
Notes
Be patient with the roux; getting it to the right color is key. Adjust spices according to your taste.