Go Back
–+ servings
Gumbo

Soul-Warming Gumbo for Cozy Nights In

This classic Cajun gumbo combines andouille sausage, shrimp, and aromatic vegetables for a comforting dinner that warms the soul.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 8 bowls
Course: Dinner
Cuisine: Cajun, Southern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roux
  • ¾ cup Unsalted Butter this forms the base and adds richness.
  • 1 cup All-Purpose Flour combined with butter to create a deep flavor that's essential for gumbo.
For the Vegetables
  • 2 ribs Celery chopped; it adds a lovely crunch and depth to your gumbo's flavor profile.
  • 1 large Yellow Onion chopped; enhances the aromatic foundation of the dish.
  • 1 large Green Bell Pepper chopped; known as part of 'The Holy Trinity' in Cajun cooking.
  • 2 teaspoons Garlic minced; elevates the dish with its pungent flavor.
For the Stew
  • 10 cups Beef Broth serves as the flavorful liquid base for your gumbo.
  • 14 ounces Andouille Sausage the heart of the gumbo, imparting smokiness and a bit of spice.
  • 1 can (14.5 ounces) Stewed Tomatoes balances the dish with acidity and sweetness.
  • 1 can (6 ounces) Tomato Sauce adds body and deepens the flavor of your gumbo.
  • 2 tablespoons Hot Sauce adjust based on your spice tolerance.
  • 1 tablespoon White Sugar mellows the acidity from the tomatoes.
  • ½ teaspoon Cajun Seasoning essential for authenticity.
  • ½ teaspoon Dried Thyme infuses earthy notes that enhance the overall flavor.
  • 4 teaspoons Gumbo File Powder divided; adds unique flavor and thickens your gumbo.
  • 4 Bay Leaves infuses the stew with delightful flavor during simmering.
For the Seafood
  • 3 pounds Medium Shrimp peeled and deveined; adds luxurious seafood richness.
For the Finish
  • 2 tablespoons Worcestershire Sauce contributes umami richness and depth.
  • White Rice essential for serving.

Equipment

  • 6-quart pot

Method
 

Step‑by‑Step Instructions
  1. In a 6-quart pot over medium-low heat, melt the unsalted butter. Gradually add the all-purpose flour while whisking continuously for about 30 to 40 minutes until the roux reaches a deep brown color.
  2. Quickly add the chopped celery, yellow onion, green bell pepper, and minced garlic to the roux. Cook for about 8 to 12 minutes until the vegetables soften.
  3. Gradually whisk in the beef broth and increase the heat to bring the mixture to a rolling boil, which should take about 15 to 20 minutes.
  4. Reduce the heat to low and add the sliced andouille sausage, stewed tomatoes, tomato sauce, hot sauce, white sugar, Cajun seasoning, dried thyme, and bay leaves. Simmer uncovered for about 45 minutes.
  5. Stir in 2 teaspoons of gumbo file powder after the initial simmering and continue to simmer for an additional 15 minutes.
  6. Add the medium shrimp and Worcestershire sauce, cook over low heat for 45 to 60 minutes until the shrimp turn opaque and tender.
  7. Before serving, stir in the remaining gumbo file powder and ladle the gumbo over cooked white rice.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 1000mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Let the gumbo rest overnight in the fridge for the best flavor. Adjust the spice level to your preference.

Tried this recipe?

Let us know how it was!