A bowl of authentic gumbo featuring shrimp, sausage, and spices.

Gumbo

BySavannah Brooks
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why make this recipe

Gumbo is a classic dish from Louisiana that is loved for its rich flavors and hearty ingredients. It combines a mix of vegetables, spices, and proteins, making it a filling meal. The deep, smoky taste from the sausage and shrimp, paired with the unique seasoning, brings a taste of the South right to your table. It’s a great dish for gatherings, family dinners, or a cozy night in. Making gumbo from scratch can be a fun cooking project that fills your kitchen with delicious aromas.

how to make Gumbo

Ingredients :

  • ¾ cup (1½ sticks / 170 g) unsalted butter
  • 1 cup (125 g) all-purpose flour
  • 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
  • 10 cups (2.41 kg) beef broth
  • 1 ring (14 ounces) andouille sausage, or kielbasa, sliced into rounds
  • 1 can (14.5 ounces) stewed tomatoes
  • 1 can (6 ounces) tomato sauce
  • 2 tablespoons hot sauce
  • 1 tablespoon white sugar
  • ½ teaspoon Cajun seasoning
  • ½ teaspoon dried thyme leaves
  • 4 teaspoons gumbo file powder, divided
  • 4 bay leaves
  • 3 pounds uncooked medium shrimp, peeled and deveined
  • 2 tablespoons Worcestershire sauce
  • Cooked white rice, for serving

Directions :

  1. In a large 6-quart pot over medium-low heat, melt the butter.
  2. Once melted, add the flour and whisk until smooth. Cook while whisking constantly until the roux turns a deep brown color, about 30-40 minutes. Be careful not to let it burn.
  3. Remove from heat and keep whisking until the mixture cools slightly. Set aside.
  4. While the roux cools, add the chopped celery, onion, bell pepper, and garlic to a food processor. Process until finely chopped.
  5. Add the vegetable mixture to the roux and stir to combine. Place the pot back over medium-low heat and cook until the vegetables are tender, about 8-12 minutes.
  6. Slowly whisk in the beef broth and bring to a boil, which should take about 15-20 minutes.
  7. Reduce the heat to low. Add the sausage, stewed tomatoes, tomato sauce, hot sauce, sugar, Cajun seasoning, and thyme. Stir to combine. Add the bay leaves and simmer, uncovered, for 45 minutes.
  8. After 45 minutes, stir in 2 teaspoons of gumbo filé powder. Continue to simmer for an additional 15 minutes.
  9. Remove the bay leaves, then add the shrimp and Worcestershire sauce. Cook over low heat for 45-60 minutes to allow the flavors to blend.
  10. Finally, stir in the remaining gumbo filé powder and serve over cooked white rice.

how to serve Gumbo

Gumbo is traditionally served over a bed of fluffy white rice. You can offer additional hot sauce on the side for those who like it spicier. Fresh parsley or green onions make a nice garnish that adds a pop of color and flavor to your gumbo.

how to store Gumbo

If you have leftovers, let the gumbo cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. You can also freeze gumbo for longer storage; just be sure to leave some room in the container for expansion. It should be good for up to 3 months in the freezer. Thaw it in the fridge before reheating.

tips to make Gumbo

  • Be patient while making the roux; the longer you cook it, the richer the flavor will be.
  • Use quality sausage for the best taste; andouille sausage adds a wonderful smokiness.
  • Adjust the level of hot sauce and seasonings to your taste.
  • Always taste your gumbo and adjust the seasoning before serving.

variation (if any)

You can customize your gumbo by adding other proteins like chicken or crab. Some people use okra for added texture or substitute the shrimp with other seafood. Vegetarians can make a meat-free version using vegetable broth and extra vegetables.

FAQs

  1. Can I make gumbo in advance?
    Yes, gumbo tastes even better the next day when the flavors have melded. You can make it in advance and reheat it before serving.

  2. What can I serve with gumbo?
    Traditionally, gumbo is served over rice. You can also offer a side of crusty bread or cornbread for a complete meal.

  3. How can I thicken my gumbo?
    The roux acts as a thickener, but if your gumbo is too thin, you can add a little more gumbo filé powder or let it simmer longer to reduce and thicken.

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Classic Louisiana Gumbo

  • Author: admin
  • Total Time: 165 minutes
  • Yield: 8 servings
  • Diet: Pescatarian
Print Recipe

Description

A hearty and flavorful gumbo filled with shrimp, sausage, and vegetables, perfect for gatherings.

Ingredients

  • ¾ cup (1½ sticks / 170 g) unsalted butter
  • 1 cup (125 g) all-purpose flour
  • 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
  • 10 cups (2.41 kg) beef broth
  • 1 ring (14 ounces) andouille sausage, or kielbasa, sliced into rounds
  • 1 can (14.5 ounces) stewed tomatoes
  • 1 can (6 ounces) tomato sauce
  • 2 tablespoons hot sauce
  • 1 tablespoon white sugar
  • ½ teaspoon Cajun seasoning
  • ½ teaspoon dried thyme leaves
  • 4 teaspoons gumbo file powder, divided
  • 4 bay leaves
  • 3 pounds uncooked medium shrimp, peeled and deveined
  • 2 tablespoons Worcestershire sauce
  • Cooked white rice, for serving

Instructions

  1. In a large 6-quart pot over medium-low heat, melt the butter.
  2. Once melted, add the flour and whisk until smooth. Cook while whisking constantly until the roux turns a deep brown color, about 30-40 minutes. Be careful not to let it burn.
  3. Remove from heat and keep whisking until the mixture cools slightly. Set aside.
  4. While the roux cools, add the chopped celery, onion, bell pepper, and garlic to a food processor. Process until finely chopped.
  5. Add the vegetable mixture to the roux and stir to combine. Place the pot back over medium-low heat and cook until the vegetables are tender, about 8-12 minutes.
  6. Slowly whisk in the beef broth and bring to a boil, which should take about 15-20 minutes.
  7. Reduce the heat to low. Add the sausage, stewed tomatoes, tomato sauce, hot sauce, sugar, Cajun seasoning, and thyme. Stir to combine. Add the bay leaves and simmer, uncovered, for 45 minutes.
  8. After 45 minutes, stir in 2 teaspoons of gumbo filé powder. Continue to simmer for an additional 15 minutes.
  9. Remove the bay leaves, then add the shrimp and Worcestershire sauce. Cook over low heat for 45-60 minutes to allow the flavors to blend.
  10. Finally, stir in the remaining gumbo filé powder and serve over cooked white rice.

Notes

Gumbo tastes even better the next day when flavors meld. Be patient with the roux for richer flavor.

  • Prep Time: 15 minutes
  • Cook Time: 150 minutes
  • Category: Main Course
  • Method: Cooking
  • Cuisine: Cajun

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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