Name: Classic Louisiana Gumbo
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: Cajun
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

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

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Instructions

In a large 6-quart pot over medium-low heat, melt the butter.
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.
Remove from heat and keep whisking until the mixture cools slightly. Set aside.
While the roux cools, add the chopped celery, onion, bell pepper, and garlic to a food processor. Process until finely chopped.
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.
Slowly whisk in the beef broth and bring to a boil, which should take about 15-20 minutes.
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.
After 45 minutes, stir in 2 teaspoons of gumbo filé powder. Continue to simmer for an additional 15 minutes.
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.
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