If you’ve ever had gumbo, you know it’s more than just a meal—it’s an experience. This hearty, flavorful dish is a staple of Southern cuisine, combining tender shrimp, smoky andouille sausage, and a medley of vegetables simmered to perfection in a rich, savory broth.
Served over a bed of fluffy white rice, gumbo is comfort food at its finest. Whether you’re new to this classic dish or looking to perfect your recipe, this guide will walk you through every step to make authentic gumbo in your own kitchen.
What is Gumbo?
Gumbo is a thick stew that originated in Louisiana and is influenced by Creole and Cajun culinary traditions. It’s known for its bold flavors, hearty ingredients, and versatility. While there are many variations of gumbo, the recipe we’re sharing today features andouille sausage, shrimp, tomatoes, and a blend of vegetables, all brought together by a rich roux—a cornerstone of gumbo’s signature taste.
Why You’ll Love This Recipe
- Flavorful and satisfying: Every bite is packed with layers of flavor thanks to the slow-cooked roux, fresh vegetables, and perfectly seasoned broth.
- Feeds a crowd: This recipe makes 16 servings, making it ideal for family gatherings or meal prep.
- Customizable: You can easily swap out ingredients to suit your preferences or dietary needs.
Ingredients You’ll Need
For the Roux:
- ¾ cup (1½ sticks / 170 g) unsalted butter
- 1 cup (125 g) all-purpose flour
For the 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
For the Gumbo:
- 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 filé powder, divided
- 4 bay leaves
- 3 pounds uncooked medium shrimp, peeled and deveined
- 2 tablespoons Worcestershire sauce
- Cooked white rice for serving
Step-by-Step Instructions
Step 1: Make the Roux
The roux is the foundation of gumbo’s rich flavor and thick texture. In a large 6-quart pot over medium-low heat, melt the butter. Once melted, whisk in the flour until smooth. Cook the roux, whisking constantly, until it turns a deep brown color—this usually takes about 30–40 minutes. Be patient and keep stirring to prevent burning. Once done, remove from heat and continue whisking as it cools slightly. Set aside.
Step 2: Prepare the Veggie Mixture
While the roux cools, add the chopped celery, onion, bell pepper, and garlic to a food processor. Pulse until finely chopped. This veggie blend is sometimes called the “holy trinity” in Cajun cooking and adds depth to the gumbo’s flavor.
Step 3: Combine Roux and Vegetables
Return the pot with the roux to medium-low heat. Stir in the vegetable mixture and cook until tender—this takes about 8–12 minutes. Slowly whisk in the beef broth and bring the mixture to a boil (about 15–20 minutes).
Step 4: Build the Gumbo Base
Reduce the heat to low and add the sliced sausage, stewed tomatoes, tomato sauce, hot sauce, sugar, Cajun seasoning, thyme, and bay leaves. Stir everything together and let it simmer uncovered for 45 minutes.
Step 5: Add Gumbo Filé Powder
After simmering for 45 minutes, stir in 2 teaspoons of gumbo filé powder—this thickens the stew and enhances its flavor. Continue simmering for another 15 minutes.
Step 6: Add Shrimp and Worcestershire Sauce
Remove the bay leaves from the pot. Stir in the shrimp and Worcestershire sauce. Allow it to cook over low heat for another 45–60 minutes to let all the flavors meld together beautifully.
Step 7: Finish and Serve
Before serving, stir in the remaining gumbo filé powder for an extra burst of flavor. Spoon the gumbo over cooked white rice and enjoy!
Tips for Perfect Gumbo
- Be patient with the roux: The key to great gumbo is a well-cooked roux. Don’t rush this step—it’s worth every minute!
- Use fresh shrimp: Freshly peeled and deveined shrimp will give your gumbo a better texture and flavor than frozen varieties.
- Adjust spice levels: If you prefer less heat, reduce the amount of hot sauce or Cajun seasoning. For extra spice, add more!
- Let it simmer: The longer your gumbo simmers, the deeper its flavor becomes. Don’t skimp on cooking time.
Serving Suggestions
Gumbo is traditionally served over white rice to balance its bold flavors. For added flair:
- Garnish with chopped parsley or green onions.
- Serve with warm cornbread or crusty French bread on the side.
- Pair with a crisp green salad for a complete meal.
Storage and Reheating
Gumbo tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply warm it on the stove over low heat until hot.
Nutrition Information
This recipe makes approximately 16 servings. Each serving contains about:
- Calories: 282
Final Thoughts
Making gumbo at home is more than just cooking—it’s an opportunity to connect with Southern culinary traditions and create something truly special. Whether you’re hosting a dinner party or treating yourself to a cozy night in, this gumbo recipe is sure to impress.
So grab your ingredients, roll up your sleeves, and get ready to enjoy a bowl of pure comfort. Happy cooking!
PrintHow to Make Authentic Gumbo
Gumbo is a flavorful thick stew made with andouille sausage, shrimp, tomatoes, and vegetables served over a bed of rice.
- Prep Time: 15 minutes
- Cook Time: 3 hours 10 minutes
- Total Time: 3 hours 25 minutes
- Yield: 16 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun
- Diet: High-Protein
Ingredients
Roux:
¾ cup (1½ sticks / 170 g) unsalted butter
1 cup (125 g) all-purpose flour
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 (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
Instructions
1. In a large 6-quart pot over medium-low heat, melt butter. Once melted, add flour and whisk until smooth. Continue whisking and cooking until roux is deep brown (30–40 minutes). Do not burn.
2. Remove from heat. Whisk until cooled slightly and set aside.
3. Process celery, onion, pepper, and garlic in a food processor until finely chopped.
4. Add chopped vegetables to the roux and stir. Cook over medium-low heat until vegetables are tender (8–12 minutes).
5. Slowly whisk in beef broth and bring to a boil (15–20 minutes).
6. Reduce heat to low. Add sausage, stewed tomatoes, tomato sauce, hot sauce, sugar, Cajun seasoning, and thyme. Stir to combine.
7. Add bay leaves and simmer uncovered for 45 minutes.
8. Add 2 teaspoons of gumbo file powder, stir, and simmer for another 15 minutes.
9. Remove bay leaves. Add shrimp and Worcestershire sauce. Simmer over low heat for 45–60 minutes.
10. Stir in remaining 2 teaspoons of gumbo file powder.
11. Serve hot over cooked white rice.
Notes
For deeper flavor, let the gumbo sit for a few hours before serving.
Use seafood or chicken broth instead of beef if preferred.
File powder adds flavor and thickens—don’t skip it.
Nutrition
- Serving Size: 1 bowl
- Calories: 282
- Sugar: 5g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 115mg
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