Name: Southern Gumbo
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Southern
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

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

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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.