Gumbo
This hearty gumbo recipe combines shrimp, smoky sausage, and bold Cajun spices in a rich, comforting stew served over rice. A Southern classic!
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 4 cloves garlic minced
- 1 14 oz can diced tomatoes
- 6 cups chicken broth
- 12 oz andouille sausage sliced
- 1 lb large shrimp peeled and deveined
- 2 tsp Cajun seasoning
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Cooked white rice for serving
- Fresh parsley or green onions chopped (for garnish)
Instructions
- In a large pot, whisk together oil and flour over medium heat. Stir constantly until the roux turns deep brown (about 10–15 minutes).
- Add onion, celery, and bell pepper. Cook for 5 minutes until softened.
- Stir in garlic, diced tomatoes, Cajun seasoning, thyme, bay leaf, salt, and pepper.
- Pour in chicken broth and bring to a boil.
- Add sliced sausage, reduce heat, and simmer for 25 minutes.
- Stir in shrimp and cook until pink and cooked through, 3–5 minutes.
- Remove bay leaf. Serve over warm white rice. Garnish with parsley or green onions.
Notes
For a gluten-free option, use a gluten-free flour blend in the roux.
Okra or file powder can be added for authentic thickening.
Gumbo tastes even better the next day—great for leftovers!
Adjust spice level with cayenne or hot sauce as desired.