Description
A rich and hearty savory gumbo recipe that brings comforting flavors in every spoonful. This classic dish features a deeply browned roux, the Cajun ‘Holy Trinity’ of vegetables, a flavorful beef broth base, shrimp protein, and a perfect balance of spices and seasonings, served over fluffy white rice for a satisfying meal.
Ingredients
For the Roux
- ¾ cup Unsalted Butter
- 1 cup All-Purpose Flour
For the Vegetables
- 2 ribs Celery, chopped
- 1 large Yellow Onion, chopped
- 1 large Green Bell Pepper, chopped
- 2 teaspoons Garlic, minced
For the Base and Protein
- 10 cups Beef Broth
- 3 pounds medium Shrimp, peeled and deveined
- 2 tablespoons Worcestershire Sauce
For Flavor and Seasoning
- 1 can Stewed Tomatoes
- 1 can Tomato Sauce
- 2 tablespoons Hot Sauce (adjust to taste)
- 1 tablespoon White Sugar
- ½ teaspoon Cajun Seasoning
- ½ teaspoon Dried Thyme Leaves
- 4 teaspoons Gumbo Filé Powder, divided
- 4 Bay Leaves
To Serve
- Cooked White Rice
Instructions
- Make the Roux: In a large, heavy-bottomed 6-quart pot, melt ¾ cup of unsalted butter over medium-low heat. Gradually whisk in 1 cup of all-purpose flour, stirring constantly. Continue to cook and stir for about 30-40 minutes until the mixture turns a deep, chocolate brown color, developing rich, nutty flavor essential for gumbo.
- Sauté the Vegetables: Add 2 ribs of chopped celery, 1 large chopped yellow onion, 1 large chopped green bell pepper, and 2 teaspoons minced garlic to the roux. Sauté the mixture for 8-12 minutes until the vegetables have softened and the flavors begin to meld.
- Add Broth and Simmer: Slowly whisk 10 cups of beef broth into the vegetable-roux mixture to prevent lumps. Increase heat to medium-high and bring to a boil, cooking for 15-20 minutes to develop flavor.
- Incorporate Tomatoes and Seasonings: Stir in 1 can of stewed tomatoes, 1 can of tomato sauce, 2 tablespoons of hot sauce, 1 tablespoon white sugar, ½ teaspoon Cajun seasoning, ½ teaspoon dried thyme leaves, and 4 bay leaves. Simmer uncovered for 45 minutes to allow the flavors to intensify.
- Add Shrimp and Finish Cooking: Add 3 pounds peeled and deveined medium shrimp along with 2 tablespoons Worcestershire sauce to the pot. Stir in 2 teaspoons of gumbo filé powder and cook on low heat for an additional 45-60 minutes, allowing shrimp to cook through and flavors to meld further.
- Final Seasoning: Just before serving, stir in the remaining 2 teaspoons of gumbo filé powder to thicken the gumbo and enhance its flavor.
- Serve: Ladle the steaming hot gumbo over cooked fluffy white rice for a traditional and satisfying meal.
Notes
- The dark roux is key to the gumbo’s rich flavor. Be patient and stir constantly to avoid burning.
- Adjust the amount of hot sauce and Cajun seasoning to your spice preference.
- Gumbo filé powder is made from ground sassafras leaves and is used as a thickener and flavoring; cornstarch can be used as a substitute if unavailable.
- Stewed tomatoes and tomato sauce are optional depending on if you prefer a Cajun (less tomato) or Creole (more tomato) style gumbo.
- Serve with white rice to soak up the delicious gumbo broth.
- Leftovers taste even better the next day as flavors continue to meld.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Simmering and sautéing
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 1 cup gumbo with ½ cup cooked rice
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 190 mg
