Description
A hearty and comforting Cajun gumbo recipe featuring shrimp and andouille sausage, perfect for a flavorful meal.
Ingredients
Scale
- For the Roux:
- ¾ cup Unsalted Butter
- 1 cup All-Purpose Flour
- For the Vegetables:
- 2 ribs Celery, roughly chopped
- 1 large Yellow Onion, roughly chopped
- 1 large Green Bell Pepper, roughly chopped
- 2 teaspoons Garlic, minced
- For the Base and Protein:
- 10 cups Beef Broth
- 14 ounces Andouille Sausage, sliced
- 3 pounds Medium Shrimp, peeled and deveined
- For Flavor and Seasoning:
- 1 can Stewed Tomatoes (14.5 ounces)
- 1 can Tomato Sauce (6 ounces)
- 2 tablespoons Hot Sauce
- 1 tablespoon White Sugar
- ½ teaspoon Cajun Seasoning
- ½ teaspoon Dried Thyme Leaves
- 4 teaspoons Gumbo Filé Powder, divided
- 4 Bay Leaves
- To Serve:
- Cooked White Rice
Instructions
- In a large, heavy-bottomed 6-quart pot, melt butter over medium-low heat. Gradually whisk in flour, stirring constantly. Cook for 30-40 minutes until the mixture turns a deep, chocolate brown.
- Add chopped celery, onion, bell pepper, and minced garlic to the pot. Sauté for 8-12 minutes until vegetables soften.
- Slowly incorporate beef broth into the vegetable-roux mixture, whisking to avoid lumps. Bring to a boil over medium-high heat for 15-20 minutes.
- Stir in sliced andouille sausage, stewed tomatoes, tomato sauce, hot sauce, sugar, Cajun seasoning, thyme, and bay leaves. Simmer uncovered for 45 minutes, stirring occasionally.
- Add shrimp and Worcestershire sauce to the pot. Stir in 2 teaspoons of gumbo filé powder. Cook on low heat for 45-60 minutes, until shrimp are pink and firm.
- Just before serving, stir in the remaining 2 teaspoons of gumbo filé powder. Ladle hot gumbo over cooked white rice.
Notes
- Gumbo flavors deepen when made ahead and refrigerated overnight.
- A sturdy Dutch oven is recommended for even heat distribution.
- Freeze gumbo and rice separately to maintain texture; combine only when serving.
- Stir roux constantly over medium-low heat to prevent burning.
- Kielbasa or chicken sausage can be substituted for andouille sausage.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 bowl
- Calories: 460 kcal
- Sugar: 4 g
- Sodium: 1200 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 175 mg