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Gumbo

Name: Gumbo
Prep time: 15 min
Cook time: 190 min
Total time: 205 min
Yield: 16
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, deveined; 2 tablespoons Worcestershire sauce; cooked white rice, for serving

Prep Time

15m

Cook Time

3h 10m

Total Time

3h 25m

This flavorful gumbo features a savory roux, a medley of veggies, and andouille sausage simmered in a rich beef broth. Topped off with succulent shrimp, this classic Creole dish is a crowd-pleaser with a kick of Cajun seasoning. Serve over fluffy white rice for a satisfying meal.

Gumbo

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Ingredients

Servings: 16

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¾ cup (1½ sticks / 170 g) unsalted butter

1 cup (125 g) all-purpose flour

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

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

3 pounds uncooked medium shrimp, peeled, deveined

2 tablespoons Worcestershire sauce

cooked white rice, for serving

In a large 6-quart pot over medium-low heat, melt butter. Once melted, add flour and whisk together 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. Continue whisking until the mixture is cooled slightly. Set aside.

While the roux is cooling, add the chopped celery, onion, pepper, and garlic to the bowl of 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 continue to heat until vegetables are tender (8-12 minutes). Slowly whisk in broth and heat to boiling (15-20 minutes).

Reduce heat to low. 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.

After simmering for 45 minutes, add 2 teaspoons of gumbo filé powder, stirring to combine. Continue to simmer for 15 more minutes.

Remove the bay leaves. Then, add shrimp and Worcestershire sauce. Continue to cook over low heat for 45-60 minutes to give the flavors ample time to meld.

Stir in the remaining gumbo filé powder.

Serve over cooked white rice.

Gumbo

Ingredients

Roux

Veggie Mixture

Gumbo

Steps

Nutrition Facts

Gumbo

Ingredients

Roux

Veggie Mixture

Gumbo

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts