Gumbo 

This homemade gumbo recipe is a rich, hearty Louisiana-style stew that begins with a deeply browned roux and simmers for hours to develop complex flavors. Loaded with andouille sausage, tender shrimp, tomatoes, vegetables, and bold seasonings—including filé powder—it’s served over warm white rice for a satisfying comfort meal. This recipe demonstrates the soulful Creole tradition with a simplified yet flavorful approach, perfect for cooking in large batches to feed a crowd or enjoy as leftovers

Ingredients

Roux

• ¾ cup (170 g) unsalted butter
  
  

• 1 cup (125 g) all‑purpose flour
  
  

Veggie Mixture

• 2 ribs celery (~1 cup), rough chopped
  
  

• 1 large yellow onion (~1 cup), rough chopped
  
  

• 1 large green bell pepper (~1 cup), chopped and seeds removed
  
  

• 2 teaspoons garlic, minced
  
  

Gumbo Base

• 10 cups beef broth (≈2.41 kg)
  
  

• 1 ring (14 oz) andouille sausage or kielbasa, sliced
  
  

• 1 can (14.5 oz) stewed tomatoes
  
  

• 1 can (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
  
  

• 3 lbs medium shrimp, peeled and deveined
  
  

• 2 tablespoons Worcestershire sauce
  
  

• Cooked white rice, for serving
  
  

Directions

1. In a large 6-quart pot over medium-low heat, melt the butter. Whisk in the flour and cook constantly until the roux turns deep brown—about 30–40 minutes—taking care not to burn it. Remove from heat and let cool briefly
   
   

2. Meanwhile, finely chop celery, onion, bell pepper, and garlic in a food processor and add to the roux. Stir over medium-low heat until vegetables are tender (about 8–12 minutes).
   
   

3. Slowly whisk in the beef broth and bring to a boil (about 15–20 minutes), then reduce to low.
   
   

4. Add sausage, stewed tomatoes, tomato sauce, hot sauce, sugar, Cajun seasoning, and thyme. Stir, add bay leaves, and simmer uncovered for 45 minutes.
   
   

5. Stir in 2 teaspoons of filé powder, continue simmering 15 minutes.
   
   

6. Remove bay leaves. Add shrimp and Worcestershire sauce, cooking over low heat for 45–60 minutes to meld flavors.
   
   

7. Stir in remaining filé powder. Serve hot over cooked white rice.
   
   

Nutrients

This recipe yields approximately 8 servings. While exact nutrition is not listed, a typical serving of shrimp‑and‑sausage gumbo contains roughly:

• ~400–500 calories
  
  

• ~20–25 g fat
  
  

• ~30–40 g carbohydrates (including rice)
  
  

• ~20–25 g protein