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The Best Spicy Weekend Gumbo + Brown Rice
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Prep Time
15m
Cook Time
30m
Total Time
45m
This Best Spicy Weekend Gumbo recipe is packed with flavor and is perfect for a cozy evening in. It features a rich base of garlic, peppers, mirepoix, and Andouille sausage, all simmered to perfection with a Cajun seasoning mix. Serve it over brown rice for a hearty and satisfying meal.
Ingredients
Steps
Nutrition Facts
Ingredients
Servings:
8
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
For The Base
For The Roux
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories656kcal32%
-
Fat43g2%
-
Saturated Fat16g0%
-
Carbohydrates38g1%
-
Fiber5g0%
-
Sugar12g0%
-
Protein33g1%
-
Cholesterol130mg6%
-
Sodium1,010mg50%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
*Mirepoix: This is just a fancy name for diced onion / celery / carrots – you can cut up your own or buy it already chopped and mixed for extra time-saving.
*Other vegetables – I made ours with and without. You could use okra, sweet potato, bell peppers…
*Cajun spices: A pre-made mix works great. This is a good one – it doesn’t have MSG. Otherwise you can make your own easily with pantry spices. If your mix does NOT have salt, be sure to season with salt generously at the end!
*Sausage: Any brand works, but Aidells is my favorite because 1) it’s cleaner than most – no weird ingredients, and 2) it packs the HEAT.
If you add the shrimp too soon in the cooking process, it shrinks up into tiny little shrimpy-things that get really tough. Don’t do that.
This makes GREAT leftovers which is why I consider it a perfect weekend recipe! I stored leftovers in the fridge for a few days, but it freezes well too.
*Other vegetables – I made ours with and without. You could use okra, sweet potato, bell peppers…
*Cajun spices: A pre-made mix works great. This is a good one – it doesn’t have MSG. Otherwise you can make your own easily with pantry spices. If your mix does NOT have salt, be sure to season with salt generously at the end!
*Sausage: Any brand works, but Aidells is my favorite because 1) it’s cleaner than most – no weird ingredients, and 2) it packs the HEAT.
If you add the shrimp too soon in the cooking process, it shrinks up into tiny little shrimpy-things that get really tough. Don’t do that.
This makes GREAT leftovers which is why I consider it a perfect weekend recipe! I stored leftovers in the fridge for a few days, but it freezes well too.