Description
Louisiana’s hearty Gumbo tells a rich culinary story of comfort and tradition. Simmering with deep flavors and cultural heritage, this soul-warming dish connects generations through its robust roux and tender seafood or meat, inviting you to savor a delicious piece of Southern comfort.
Ingredients
Scale
Protein Components:
- 3 pounds uncooked medium shrimp, peeled and deveined
- 1 ring (14 ounces / 397 grams) andouille sausage, sliced into rounds
Cooking Base and Vegetables:
- 1 cup (125 grams) all-purpose flour
- 3/4 cup (1.5 sticks / 170 grams) unsalted butter
- 1 large yellow onion, roughly chopped
- 2 ribs celery, roughly chopped
- 1 large green bell pepper, seeds removed, roughly chopped
- 2 teaspoons garlic, minced
Liquid and Seasoning Components:
- 10 cups (2.41 kilograms) beef broth
- 1 can (14.5 ounces / 411 grams) stewed tomatoes
- 1 can (6 ounces / 170 grams) tomato sauce
- 2 tablespoons hot sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon white sugar
- 1/2 teaspoon Cajun seasoning
- 1/2 teaspoon dried thyme leaves
- 4 teaspoons gumbo file powder
- 4 bay leaves
Serving Suggestion:
- cooked white rice
Instructions
- Craft a rich, dark roux by melting butter and gradually incorporating flour over medium-low heat. Whisk continuously for 30-40 minutes until the mixture transforms into a deep mahogany color, taking care to prevent burning.
- Prepare aromatic vegetables by finely dicing celery, onion, bell pepper, and garlic using a food processor or sharp knife. Incorporate these vegetables into the cooled roux and sauté until they become tender and fragrant, approximately 8-12 minutes.
- Gradually introduce beef broth, whisking to create a smooth consistency. Bring the mixture to a rolling boil, then reduce heat and allow it to simmer for 15-20 minutes, developing depth and slightly thickening.
- Enhance the gumbo by adding sliced andouille sausage, stewed tomatoes, tomato sauce, hot sauce, sugar, Cajun seasoning, thyme, and bay leaves. Let the mixture simmer uncovered for 45 minutes, allowing flavors to meld and intensify.
- Sprinkle in 2 teaspoons of gumbo filé powder, then gently fold in shrimp and Worcestershire sauce. Continue simmering on low heat for an additional 45-60 minutes, developing a rich, complex flavor profile.
- Just before serving, stir in the remaining gumbo filé powder to achieve optimal thickness and taste. Ladle the finished gumbo over a bed of fluffy white rice, creating a hearty and satisfying meal.
Notes
- Master the roux by maintaining low, steady heat and constant whisking to prevent burning, which can ruin the entire dish’s flavor profile.
- Chop vegetables uniformly to ensure even cooking and consistent texture throughout the gumbo.
- Adjust spice levels by controlling the amount of hot sauce and Cajun seasoning to suit personal taste preferences.
- Allow ample simmering time to develop deep, rich flavors and tenderize ingredients, transforming the gumbo from good to extraordinary.
- Prep Time: 1 hour
- Cook Time: 2 hours 30 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 150 mg