Gumbo, with its rich, soulful flavors, is more than just a comforting stew—it’s flavors are a nod to Louisiana’s rich history, blending Creole and Cajun traditions with influences from the West African, French, Spanish, and Native American folks who made this place their home. In fact, the name “gumbo” is thought to come from “ki ngombo,” the West African term for okra.
What You’ll Need To Make Gumbo
Andouille (ahn-doo-ee) Sausage: A spicy, smoked pork sausage with roots in France but popular in Louisiana. In the supermarket, you’ll typically find it in the refrigerated meat section or alongside hot dogs and other specialty sausages. Since it’s already cooked, all you need to do is brown and heat it.
Shrimp: Surprisingly, frozen shrimp can be fresher than what’s at the counter. Shrimp are usually flash-frozen right after being caught, preserving their freshness. “Fresh” shrimp at many counters were often frozen previously and then thawed, meaning they’ve been out of their frozen state longer.
Holy Trinity: The heart and soul of many Louisiana dishes, this trio comprises onions, bell peppers, and celery. It acts as a flavorful foundation in recipes, capturing the essence of Louisiana cooking.
Step-By-Step Instructions
In a Dutch oven or large, heavy-bottomed pot, heat 1 tablespoon of the oil over medium-high heat. Add the sausages and brown on all sides, 5 to 7 minutes. Set the browned sausages aside on a cutting board.
Lower the heat to medium and add the remaining 6 tablespoons of oil to the pot. Add the flour.
Cook, stirring slowly and constantly with a wooden spoon(making sure to scrape the corners of the pot).
Continue stirring until the roux turns the color of milk chocolate.
Depending on the type of pot you use, this process can take anywhere from 5 to 15 minutes; be patient to get the right color. (The roux will smell toasty as it browns—that’s okay, but if it starts to smoke at any point, turn the heat down or remove the pot from the heat for a moment.)
Add the onion, celery, and bell pepper and cook with the roux, stirring frequently, until softened, 7 to 9 minutes.
Gradually add the chicken broth. whisking to incorporate the roux as you go. Make sure to scrape the bottom and corners of the pot. Don’t worry if it looks like the roux isn’t blending with the broth; it will come together once it boils.
Stir in the tomato paste, salt, sugar, cayenne (if using), Creole seasoning, thyme, and bay leaves.
Bring to a boil, stirring frequently and scraping the bottom and corners of the pot where the roux may settle. Turn down the heat and simmer, uncovered and stirring occasionally, for 20 minutes.
Meanwhile, cut the browned sausages on a diagonal into 1/2-inch slices. Add the sliced sausage and shrimp to the gumbo and simmer until the sausage is heated through and the shrimp are just cooked, 3 to 4 minutes.
Remove and discard the bay leaves, and then stir in the scallions. Taste and adjust seasoning, if necessary.
Gumbo
Bring the flavor of the bayou home with this comforting gumbo, brimming with spicy andouille sausage and succulent shrimp.- 7 tablespoons vegetable oil, divided
- 1 1/2 pounds smoked Andouille sausage (see note)
- 3/4 cup all-purpose flour
- 1 1/2 cups chopped yellow onions, from one large onion
- 2 stalks celery, diced
- 1 red bell pepper, seeded and diced
- 7 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 teaspoon cayenne pepper (optional)
- 2 1/2 teaspoons Creole seasoning, such as Emeril’s Essence or Tony Cachere’s
- 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried)
- 2 bay leaves
- 1 1/2 pounds large shrimp, peeled and deveined
- 1/2 cup chopped scallions, white and green parts, from about 4 scallions
- Cooked white rice, for serving
Lower the heat to medium and add the remaining 6 tablespoons (90 ml) of oil to the pot. Add the flour and cook, stirring slowly and constantly with a wooden spoon and making sure to scrape the corners of the pot, until the roux turns the color of milk chocolate. Depending on the type of pot you use, this process can take anywhere from 5 to 15 minutes; be patient to get the right color. (The roux will smell toasty as it browns—that’s okay, but if it starts to smoke at any point, turn the heat down or remove the pot from the heat for a moment.)
Add the onion, celery, and bell pepper and cook with the roux, stirring frequently, until softened, 7 to 9 minutes.
Gradually add the chicken broth, whisking to incorporate the roux as you go, and making sure to scrape the bottom and corners of the pot. Don’t worry if it looks like the roux isn’t blending with the broth; it will come together once it boils.
Stir in the tomato paste, salt, sugar, cayenne (if using), Creole seasoning, thyme, and bay leaves. Bring to a boil, stirring frequently and scraping the bottom and corners of the pot where the roux may settle. Turn down the heat and simmer, uncovered and stirring occasionally, for 20 minutes.
Meanwhile, cut the browned sausages on a diagonal into 1/2-inch (12-mm) slices.
Add the sliced sausage and shrimp to the gumbo and simmer until the sausage is heated through and the shrimp are just cooked, 3 to 4 minutes.
Remove and discard the bay leaves, and then stir in the scallions. Spoon white rice into bowls and ladle the gumbo around the rice.
Make-Ahead/Freezing Instructions: The gumbo can be partially prepared, one day ahead of time, up until the point where you add the sliced sausage and shrimp to the broth. Before serving, simply bring the broth to a simmer and then proceed with the recipe. Leftover gumbo can be frozen in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating. When reheating, bring it to a gentle simmer over low heat. Be mindful that shrimp can become slightly tougher when reheated.
Nutrition Information
Per serving (8 servings)Calories: 545kcal, Carbohydrates: 20g, Protein: 28g, Fat: 39g, Saturated Fat: 10g, Cholesterol: 156mg, Sodium: 1362mg, Fiber: 2g, Sugar: 4g
