Gumbo is a rich, flavorful stew filled with andouille sausage, shrimp, tomatoes, and vegetables, all simmered together until the flavors meld into a deeply satisfying meal. I love serving it over a bed of warm, fluffy rice and pairing it with cornbread for the ultimate comfort food experience. Though it takes a bit of time and patience, the end result is absolutely worth every minute.
Why You’ll Love This Recipe
I love this gumbo because it’s hearty, comforting, and bursting with Cajun-inspired flavor. The combination of smoky sausage, tender shrimp, and the classic “holy trinity” of celery, onion, and bell pepper creates layers of taste that only get better as it simmers. I also appreciate how versatile it is—I can add chicken, crab, or crawfish if I want to change things up. Plus, letting it sit overnight makes it even more delicious as the flavors deepen.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Roux
¾ cup unsalted butter
1 cup 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 beef broth
1 ring andouille sausage, sliced into rounds
1 can stewed tomatoes
1 can tomato sauce
2 tablespoons hot sauce
1 tablespoon white sugar
½ teaspoon Cajun seasoning
½ teaspoon dried thyme leaves
4 teaspoons gumbo filé powder, divided
4 bay leaves
3 pounds uncooked medium shrimp, peeled and deveined
2 tablespoons Worcestershire sauce
Cooked white rice, for serving
Directions
I start by melting the butter in a large pot over medium-low heat. Once melted, I whisk in the flour until smooth and continue stirring constantly for about 30–40 minutes, until the roux turns a deep brown color.
I remove it from heat and let it cool slightly, continuing to whisk so it doesn’t burn.
In a food processor, I pulse the celery, onion, green bell pepper, and garlic until finely chopped, then stir this mixture into the roux. I cook it over medium-low heat until the vegetables are tender, about 8–12 minutes.
I slowly whisk in the beef broth and bring it to a boil. Once boiling, I reduce the heat to low and add the sausage, stewed tomatoes, tomato sauce, hot sauce, sugar, Cajun seasoning, and thyme.
I add the bay leaves and let the gumbo simmer uncovered for 45 minutes.
After that, I stir in half of the gumbo filé powder and continue simmering for another 15 minutes.
I remove the bay leaves, then add the shrimp and Worcestershire sauce, allowing everything to cook gently for 45–60 more minutes so the flavors fully develop.
Finally, I stir in the remaining filé powder and serve the gumbo hot over cooked white rice.
Servings and Timing
This recipe makes about 16 servings. The prep time is approximately 15 minutes, with a total cook time of about 3 hours and 10 minutes. The total time, including resting, is around 3 hours and 25 minutes.
Variations
I sometimes switch things up by adding cooked chicken thighs, crab, or crawfish for a different take on the classic gumbo. If I want a little extra body, I include sliced okra near the end of cooking. For less heat, I use kielbasa instead of andouille sausage and cut back on the hot sauce. When I want a smokier flavor, I stir in a pinch of smoked paprika or a dash of liquid smoke.
Storage/Reheating
I like to store leftover gumbo in an airtight container in the refrigerator for up to 3 days. The flavor actually improves overnight as the ingredients meld together. To reheat, I warm it slowly on the stovetop over low heat, stirring occasionally. If I want to freeze it, I make sure not to include the rice. I let the gumbo cool completely, portion it into containers (leaving space for expansion), and freeze for up to 3 months. When I’m ready to enjoy it, I thaw it in the refrigerator overnight and reheat gently on the stove.
FAQs
How thick should gumbo be?
I like my gumbo to be thick but still pourable, almost like a hearty stew. The roux and filé powder help achieve that consistency.
Can I make gumbo without seafood?
Yes, I often make a chicken and sausage version. It’s equally flavorful and perfect for those who prefer not to use shrimp.
What can I use instead of filé powder?
If I can’t find filé powder, I substitute a small amount of cornstarch or tapioca powder for thickening, though the flavor won’t be exactly the same.
Do I need to cook the shrimp before adding it?
No, I always add raw shrimp directly into the gumbo. It cooks gently in the stew and absorbs all the wonderful flavors.
Can I make this in advance?
Yes, and I actually recommend it. When I make it a day ahead and store it in the fridge overnight, the flavors deepen beautifully.
Conclusion
Making gumbo from scratch takes time and attention, but I find the process deeply rewarding. The result is a soul-warming dish filled with rich flavors, tender shrimp, and smoky sausage that never fails to impress. Whether I’m serving it for family dinner or bringing it to a gathering, it’s always a crowd-pleaser that brings a little bit of Louisiana comfort to the table.
This classic gumbo is a rich, flavorful stew loaded with andouille sausage, shrimp, vegetables, and spices. Served over rice, it’s a deeply comforting dish with bold Cajun flair that’s worth every minute of preparation.
Total Time:3 hours 25 minutes
Yield:16 servings
Ingredients
Roux:
¾ cup unsalted butter
1 cup all-purpose flour
Vegetables:
2 ribs celery, roughly chopped
1 large yellow onion, roughly chopped
1 green bell pepper, roughly chopped
2 teaspoons garlic, minced
Gumbo Base:
10 cups beef broth
1 ring andouille sausage, sliced into rounds
1 can stewed tomatoes
1 can tomato sauce
2 tablespoons hot sauce
1 tablespoon white sugar
½ teaspoon Cajun seasoning
½ teaspoon dried thyme
4 teaspoons gumbo filé powder, divided
4 bay leaves
3 pounds uncooked medium shrimp, peeled and deveined
2 tablespoons Worcestershire sauce
Cooked white rice, for serving
Instructions
In a large pot, melt the butter over medium-low heat. Whisk in the flour and stir constantly for 30–40 minutes until the roux is deep brown.
Remove from heat and continue whisking to prevent burning. Let cool slightly.
Pulse celery, onion, bell pepper, and garlic in a food processor until finely chopped. Stir into the roux and cook over medium-low heat for 8–12 minutes until tender.
Slowly whisk in the beef broth. Bring to a boil, then reduce to low heat.
Add sausage, stewed tomatoes, tomato sauce, hot sauce, sugar, Cajun seasoning, and thyme. Add bay leaves and simmer uncovered for 45 minutes.
Stir in half the filé powder and simmer for another 15 minutes.
Remove bay leaves. Add shrimp and Worcestershire sauce. Simmer for 45–60 more minutes.
Stir in remaining filé powder and serve hot over cooked white rice.
Notes
Use okra or smoked paprika for added texture and flavor.
Make it spicier or milder by adjusting the hot sauce and sausage type.
Let the gumbo sit overnight for enhanced flavor.
Don’t include rice if freezing—add fresh when reheating.
Gumbo thickens as it cools; add broth to adjust consistency if needed.
