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Gumbo (Classic Louisiana Comfort Food)

Gumbo (Classic Louisiana Comfort Food)
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Gumbo is a rich, hearty Louisiana stew made with a dark roux, smoky andouille sausage, tender shrimp, tomatoes, and aromatic vegetables. Slowly simmered and served over fluffy white rice, this comforting dish is full of deep, bold flavor and perfect for family meals or special gatherings.

Ingredients

Scale

Roux

  • ¾ cup (1½ sticks / 170 g) unsalted butter

  • 1 cup (125 g) all-purpose flour

Vegetable Mixture

  • 2 celery ribs, roughly chopped (about 1 cup)

  • 1 large yellow onion, roughly chopped (about 1 cup)

  • 1 large green bell pepper, roughly chopped (about 1 cup)

  • 2 tsp garlic, minced

Gumbo

  • 10 cups beef broth

  • 1 ring (14 oz) andouille sausage or kielbasa, sliced

  • 1 can (14.5 oz) stewed tomatoes

  • 1 can (6 oz) tomato sauce

  • 2 tbsp hot sauce

  • 1 tbsp white sugar

  • ½ tsp Cajun seasoning

  • ½ tsp dried thyme

  • 4 tsp gumbo filé powder, divided

  • 4 bay leaves

  • 3 lb medium shrimp, peeled and deveined

  • 2 tbsp Worcestershire sauce

  • Cooked white rice, for serving

Instructions

  • Make the roux:
    In a large 6-quart pot over medium-low heat, melt the butter. Add flour and whisk until smooth. Cook, whisking constantly, for 30–40 minutes until the roux becomes a deep brown color. Do not let it burn. Remove from heat and whisk for a few minutes to cool slightly.

  • Prepare the vegetables:
    While the roux cools, add celery, onion, bell pepper, and garlic to a food processor. Pulse until finely chopped.

  • Cook the vegetables:
    Stir the vegetable mixture into the roux. Return the pot to medium-low heat and cook for 8–12 minutes, stirring often, until vegetables are tender.

  • Add broth:
    Slowly whisk in the beef broth. Bring to a gentle boil, about 15–20 minutes, stirring occasionally.

  • Build the gumbo:
    Reduce heat to low. Add sausage, stewed tomatoes, tomato sauce, hot sauce, sugar, Cajun seasoning, thyme, and bay leaves. Simmer uncovered for 45 minutes.

  • Season and simmer:
    Stir in 2 teaspoons of gumbo filé powder. Continue simmering for 15 minutes.

  • Add shrimp:
    Remove bay leaves. Add shrimp and Worcestershire sauce. Cook on low for 45–60 minutes, allowing flavors to fully develop.

  • Finish and serve:
    Stir in the remaining gumbo filé powder. Serve hot over cooked white rice.

Notes

  • Take your time with the roux: A dark roux adds deep flavor—low heat and constant stirring are key.

  • Don’t rush the simmer: Long, slow cooking allows flavors to fully develop.

  • Use andouille if possible: It adds authentic smoky flavor.

  • Add shrimp last: This keeps them tender and juicy.

Find it online: https://chocotune.com/gumbo-classic-louisiana-comfort-food/