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Gumbo Recipe

Gumbo Recipe
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Gumbo is a flavorful thick stew made with andouille sausage, shrimp, tomatoes, and vegetables served over a bed of rice.

Ingredients

Scale

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

Find it online: https://glonfo.com/gumbo-recipe/