Nothing warms the soul quite like a big bowl of traditional Louisiana gumbo! This rich, flavorful dish is brimming with juicy shrimp, smoky andouille sausage, and a perfect blend of spices, all brought together with a deep, savory roux. Whether you’re cooking for a family dinner or a cozy night in, this gumbo recipe is guaranteed to be a hit. Slow-simmered to perfection, every bite is filled with authentic Southern flavor!
In my household, gumbo has become more than just a dish—it’s a family event! My husband absolutely adores it, and the kids have fun watching me stir the roux, asking when dinner will be ready. The recipe takes time, but it’s worth every minute. We first tried gumbo during a vacation in New Orleans, and ever since, it’s become a tradition in our home. I still remember the first time I made it—the rich aroma filled the kitchen, and by the time it hit the table, my husband was practically grinning ear to ear. Now, it’s one of our most requested meals, especially on cold days when we crave something hearty and comforting.
Why This Gumbo Recipe
- Rich, Deep Flavor: A slow-cooked roux forms the base of this gumbo, giving it an unparalleled depth of flavor.
- Loaded with Protein: Tender shrimp and smoky andouille sausage pack the gumbo with protein while infusing it with bold, Southern flavors.
- Perfect Balance of Spices: Cajun seasoning, thyme, hot sauce, and gumbo filé powder create a harmonious blend of heat and earthy flavors that will excite your taste buds.
- One-Pot Wonder: This gumbo comes together in one large pot, making cleanup a breeze!
- Comforting & Satisfying: Served over fluffy white rice, this gumbo is the ultimate comfort food—perfect for family dinners or gatherings.
Ingredients:
For the Roux:
- 170 g (1½ sticks / ¾ cup) unsalted butter
- 125 g (1 cup) all-purpose flour
For the Veggie Mixture:
- 2 ribs celery, chopped (about 100 g / 3.5 oz)
- 1 large yellow onion, chopped (about 150 g / 5.3 oz)
- 1 large green bell pepper, chopped and seeds removed (about 150 g / 5.3 oz)
- 2 teaspoons minced garlic (about 10 g / 0.35 oz)
For the Gumbo:
- 2.41 kg (10 cups) beef broth
- 400 g (14 oz) andouille sausage or kielbasa, sliced into rounds
- 1 can (410 g / 14.5 oz) stewed tomatoes
- 1 can (170 g / 6 oz) 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
- 1.36 kg (3 pounds) uncooked medium shrimp, peeled and deveined
- 2 tablespoons Worcestershire sauce
- Cooked white rice, for serving
Directions:
- Start by making the roux. In a large 6-quart pot, melt the butter over medium-low heat. Once melted, slowly add the flour, whisking constantly to avoid lumps. Continue to cook the roux, stirring regularly, until it turns a deep brown color, about 30-40 minutes. Keep a close eye to prevent it from burning.
- Once the roux reaches the desired color, remove the pot from heat and continue whisking for a few minutes to let it cool slightly. Set the pot aside.
- While the roux cools, prepare the vegetables. Add the chopped celery, onion, bell pepper, and garlic to a food processor and pulse until finely chopped.
- Return the pot with the roux to medium-low heat. Add the finely chopped veggie mixture to the roux, stirring to combine. Cook the vegetables until they become tender, about 8-12 minutes.
- Slowly whisk in the beef broth, ensuring that the mixture is smooth. Increase the heat and bring it to a boil, which should take about 15-20 minutes.
- Once the mixture reaches a boil, reduce the heat to low. Stir in the sliced sausage, stewed tomatoes, tomato sauce, hot sauce, sugar, Cajun seasoning, thyme, and bay leaves. Let the gumbo simmer uncovered for 45 minutes, allowing the flavors to meld.
- After simmering for 45 minutes, sprinkle in 2 teaspoons of the gumbo filé powder, stirring to incorporate. Continue simmering for another 15 minutes.
- Remove the bay leaves from the pot, then add the shrimp and Worcestershire sauce. Let the gumbo simmer on low for an additional 45-60 minutes to fully develop the flavors.
- Just before serving, stir in the remaining 2 teaspoons of gumbo filé powder.
- Ladle the gumbo over bowls of cooked white rice and serve hot.
Notes:
- Roux Patience: The roux is key to the flavor of gumbo, so take your time with it. Stirring constantly and cooking it to a deep brown will add richness to the dish.
- Gumbo Filé Powder: This essential ingredient helps thicken the gumbo and adds an earthy flavor. If you don’t have it, you can use okra as an alternative thickener.
- Spice Level: Adjust the hot sauce and Cajun seasoning according to your spice preference. You can always add more heat later!
- Storage Tip: Leftover gumbo tastes even better the next day! Store it in the fridge for up to 3 days or freeze it for longer.
- Serving Suggestion: Serve with a side of crusty French bread for dipping, or even alongside potato salad for an extra Southern touch.