If there’s one dish that embodies the heart and soul of Southern cooking, it’s gumbo. This rich, hearty stew is a beloved classic that brings together bold flavors, comforting textures, and a touch of spice.
Whether you’re hosting a dinner party or craving a warm, satisfying meal for your family, gumbo is the ultimate crowd-pleaser. Today, I’m sharing a step-by-step guide to making the perfect gumbo, complete with andouille sausage, shrimp, and a medley of vibrant vegetables—all served over a bed of fluffy white rice.
Let’s dive into this culinary adventure!
Why Gumbo?
Gumbo is more than just a dish; it’s a celebration of culture and tradition. Originating in Louisiana, this Creole favorite combines influences from French, African, Spanish, and Native American cuisines. The result? A thick, flavorful stew that’s as diverse as the people who created it.
What makes gumbo truly special is its versatility. You can customize it with your favorite proteins, spices, and vegetables. But today, we’re sticking to a classic combination: smoky andouille sausage, succulent shrimp, and a rich tomato base.
Prep Time: 15 minutes
Cook Time: 3 hours 10 minutes
Total Time: 3 hours 25 minutes
Ingredients You’ll Need
Here’s what you’ll need to bring this gumbo to life:
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 any good gumbo. In a large 6-quart pot over medium-low heat, melt the butter. Once melted, whisk in the flour until smooth. Continue cooking the roux while whisking constantly until it turns a deep brown color—this takes about 30–40 minutes. Be patient; a well-made roux adds depth and richness to your gumbo.
Pro Tip: Keep a close eye on the roux to prevent burning. If it burns, you’ll need to start over.
Once the roux reaches the desired color, remove it from heat and continue whisking until it cools slightly. Set it aside.
Step 2: Prepare the Veggie Mixture
While your roux is cooling, grab your food processor. Add the chopped celery, onion, bell pepper, and garlic to the bowl and process until finely chopped. This veggie mixture is often referred to as the “Holy Trinity” in Creole cooking—it’s essential for building flavor in gumbo.
Step 3: Combine the Roux and Veggies
Add the finely chopped vegetable mixture to your roux and stir until well combined. Place the pot back over medium-low heat and cook until the vegetables are tender—this should take about 8–12 minutes.
Step 4: Build the Base
Slowly whisk in the beef broth and bring the mixture to a boil. This process takes about 15–20 minutes. Once boiling, reduce the heat to low and add your 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 powder is made from ground sassafras leaves and acts as both a thickener and flavor enhancer for your gumbo. Continue simmering for another 15 minutes to let the flavors meld together beautifully.
Step 6: Add Shrimp and Worcestershire Sauce
Remove the bay leaves from your pot (nobody wants to bite into one!). Then add your peeled and deveined shrimp along with Worcestershire sauce. Let the gumbo cook over low heat for another 45–60 minutes to allow all the flavors to marry perfectly.
Step 7: Final Touches
Just before serving, stir in the remaining gumbo filé powder for an extra boost of flavor and thickness.
Step 8: Serve and Enjoy!
Spoon your gumbo over a generous serving of cooked white rice and dig in! The combination of smoky sausage, tender shrimp, aromatic vegetables, and bold spices will have you savoring every bite.
Tips for Success
- Take Your Time with the Roux: The rich flavor of gumbo starts with a perfectly cooked roux. Don’t rush this step—it sets the tone for the entire dish.
- Customize Your Protein: If you’re not a fan of shrimp or sausage, feel free to swap in chicken or even crab meat. Gumbo is all about making it your own!
- Don’t Skip the Filé Powder: This unique ingredient adds authenticity to your gumbo and helps achieve that signature thick texture. Look for it in specialty grocery stores or online if it’s not available locally.
Why You’ll Love This Gumbo Recipe
This gumbo recipe is a labor of love that’s worth every minute spent in the kitchen. The layers of flavor—from the smoky sausage to the tangy tomatoes—create a dish that’s both comforting and exciting. Plus, serving it over rice makes it hearty enough to satisfy even the hungriest appetite.
Whether you’re new to gumbo or a seasoned pro looking for a reliable recipe, this guide has everything you need to create a delicious masterpiece. So grab your pot and get cooking—you’re about to experience one of the South’s most iconic dishes!
Bon appétit!
PrintGumbo Recipe
Gumbo is a flavorful thick stew made with andouille sausage, shrimp, tomatoes, and vegetables served over a bed of rice.
- Prep Time: 15minutes
- Cook Time: 3hours10minutes
- Total Time: 3hours25minutes
- Yield: 8servings 1x
- Category: Stew
- Method: Stovetop
- Cuisine: Creole
- Diet: Comfort Food
Ingredients
Roux:
- 3⁄4cup (1 1⁄2sticks/170g) unsalted butter
- 1cup (125g) all-purpose flour
Veggie Mixture:
- 2ribs celery,roughly chopped (about 1cup)
- 1large yellow onion,roughly chopped (about 1cup)
- 1large green bell pepper,roughly chopped,seeds removed (about 1cup)
- 2teaspoons garlic,minced
Gumbo:
- 10cups (2.41kg) beef broth
- 1ring (14ounces) andouille sausage,or kielbasa,sliced into rounds
- 1can (14.5ounces) stewed tomatoes
- 1can (6ounces) tomato sauce
- 2tablespoons hot sauce
- 1tablespoon white sugar
- 1⁄2teaspoon Cajun seasoning
- 1⁄2teaspoon dried thyme leaves
- 4teaspoons gumbo file powder,divided
- 4bay leaves
- 3pounds uncooked medium shrimp,peeled,deveined
- 2tablespoons Worcestershire sauce
- cooked white rice,for serving
Instructions
Prepare the Roux
In a large 6-quart pot over medium-low heat, melt butter. Once melted, add flour and whisk until smooth. Continue cooking, whisking constantly, until the roux is a deep brown color (about 30-40 minutes). Be careful not to let it burn.
Remove from heat and continue whisking until cooled slightly. Set aside.
Prepare the Vegetable Base
While the roux is cooling, add the chopped celery, onion, bell pepper, and garlic to a food processor. Process until finely chopped.
Add the 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).
Build the Gumbo Base
Slowly whisk in broth and bring to a boil (15-20 minutes).
Reduce heat to low and add sausage, stewed tomatoes, tomato sauce, hot sauce, sugar, Cajun seasoning, and thyme. Stir to combine.
Add bay leaves and simmer uncovered for 45 minutes.
Thicken and Simmer
After simmering for 45 minutes, add 2 teaspoons of gumbo filé powder, stirring to combine. Continue to simmer for another 15 minutes.
Remove the bay leaves. Then, add shrimp and Worcestershire sauce. Continue cooking over low heat for 45-60 minutes, allowing the flavors to meld.
Finish and Serve
Stir in the remaining gumbo filé powder.
Serve over cooked white rice.
Notes
Stir the roux continuously to prevent burning.
Adjust the spice level by modifying the amount of hot sauce and Cajun seasoning.
Gumbo filé powder thickens the gumbo and adds a distinct flavor.
Nutrition
- Serving Size: 1bowl
- Calories: 450kcal
- Sugar: 6g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 210mg
