Name: Gumbo
Prep time: 15 min
Cook time: 3 h 10 min
Total time: 3 h 25 min
Cuisine: Cajun
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

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

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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.

Author: Amelia
Prep Time: 15 minutes
Cook Time: 3 hours 10 minutes
Category: Main Course
Method: Simmering
Cuisine: Cajun
Diet: Halal

Nutrition

Serving Size: 1 cup (without rice)
Calories: 280
Sugar: 4g
Sodium: 780mg
Fat: 17g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 18g
Cholesterol: 120mg