Gumbo 

This gumbo is a rich, deeply flavorful stew combining a dark roux, hearty vegetables, smoky sausage, and succulent shrimp, all simmered until the flavors meld and served over rice. It’s a bit time‑intensive but well worth the effort for its depth and comfort.

Full Recipe: 

Ingredients

Roux

• ¾ cup (1½ sticks / 170 g) unsalted butter

• 1 cup (125 g) all purpose flour 

Veggie Mixture

• 2 ribs celery, roughly chopped (about 1 cup)

• 1 large yellow onion, roughly chopped (about 1 cup)

• 1 large green bell pepper, roughly chopped, seeds removed (about 1 cup)

• 2 teaspoons garlic, minced

Gumbo

• 10 cups (2.41 kg) beef broth

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

• 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 leaves

• 4 teaspoons gumbo filé powder, divided

• 4 bay leaves

• 3 pounds uncooked medium shrimp, peeled and deveined

• 2 tablespoons Worcestershire sauce

• Cooked white rice, for serving 

Directions

1. Make the roux: In a large (6‑quart) pot over medium low heat, melt the butter. Add flour and whisk constantly until it becomes a deep brown color about 30–40 minutes. Be careful not to burn. Remove from heat, whisk until it cools slightly, then set aside.

2. Process vegetables: While the roux cools, place celery, onion, bell pepper, and garlic in a food processor and chop finely. Add this mixture to the roux and cook over medium‑low until vegetables are tender (about 8–12 minutes). 

3. Build the stew: Slowly whisk in the beef broth and bring to a boil (about 15–20 minutes). Reduce heat to low and stir in sausage, stewed tomatoes, tomato sauce, hot sauce, sugar, Cajun seasoning, and thyme. Add bay leaves and simmer uncovered for 45 minutes. 

4. Add filé and simmer: Stir in 2 of the teaspoons of gumbo filé powder and continue simmering for an additional 15 minutes.

5. Finish with shrimp: Remove bay leaves, then add shrimp and Worcestershire sauce. Cook over low heat for 45–60 minutes to meld the flavors, then stir in the remaining gumbo filé powder. 

6. Serve: Spoon over cooked white rice and enjoy. 

Nutrients (per serving)

• Calories: 282 kcal

• Serving: Makes 16 servings