A dark roux, smoky sausage and sweet shrimp: this is the pot I make when I have a lazy afternoon and a hungry crowd.
Prep20 min
Cook1 hr
Total1 hr 20 min
Serves6
LevelIntermediate
What makes it special
All-purpose flour
Green bell pepper
Dried thyme
Gumbo is not a quick dish, and that's exactly why I love it. Put on some music, pour yourself something cold and stir that roux. The reward is a pot of thick, smoky, deeply savory stew that tastes even better the next day.
The building blocks
The roux. Flour and oil cooked together until they're dark brown and smell nutty. This is where most of the flavor and color comes from, so don't rush it, and don't walk away. If it burns, start over.
The holy trinity. Onion, celery and green bell pepper, the base of so much Louisiana cooking.
The meat and seafood. Andouille brings smoke and heat; shrimp brings sweetness and goes in right at the end.
The okra. It thickens the gumbo naturally and adds a classic Southern flavor.
My gumbo tips
Have everything chopped before you start the roux. Once it's dark, things move fast.
Add the broth slowly while whisking to keep it smooth.
Taste near the end. Cajun seasonings vary a lot in salt.
Pull the shrimp off the heat as soon as they turn pink.
Serving and leftovers
Serve it in wide bowls over white rice with sliced green onions on top. Keep hot sauce and crusty bread on the table.
Gumbo keeps for 3 to 4 days in the fridge and the flavor deepens overnight. For the freezer, freeze it without the shrimp and add fresh ones when reheating.
Louisiana-style gumbo with a dark roux, the holy trinity of vegetables, smoky andouille sausage, okra and shrimp. Served over rice.
Soups & Stews Intermediate Cajun
Prep
20 min
Cook
1 hr
Total
1 hr 20 min
Servings
6
Ingredients 17 items
Tap to check off as you go
Roux & Base
Gumbo
To Serve
Instructions 11 steps
1
Heat the oil in a Dutch oven over medium heat.
2
Whisk in the flour and stir constantly for 20 to 30 minutes, until the roux is deep brown.
3
Add the onion, bell pepper and celery and cook for 5 to 7 minutes.
4
Stir in the garlic and cook for 1 minute.
5
Add the sliced andouille and brown it for 3 to 4 minutes.
6
Add the okra and cook for 5 minutes, stirring often.
7
Slowly pour in the broth, stirring all the time so no lumps form.
8
Season with Cajun seasoning, paprika, thyme, bay leaves, salt and pepper.
9
Simmer gently for 30 to 40 minutes, stirring now and then.
10
Add the shrimp and cook for 3 to 5 minutes, just until pink.
11
Spoon over rice and scatter with green onions.
Nutrition per serving
Calories
420
Protein
32g
Carbs
18g
Fat
24g
Sugar
4g
Fiber
3g
Sodium
980mg
Questions, answered
How dark should the roux be?
Aim for the color of milk chocolate or darker. It takes 20 to 30 minutes of steady stirring over medium heat.
Can I skip the okra?
Yes. The roux still thickens the gumbo. You can also sprinkle in filé powder at the end.
What do I serve it with?
Plain white rice, crusty bread and a little hot sauce on the table.
Recipe by
Denise
Home cook, baker and serial recipe tweaker. I share the dishes my family asks for most, written step by step so they turn out right in your kitchen too.
