Flavorful Shrimp and Andouille Sausage Gumbo – Hearty Southern Comfort in Every Bite

Gumbo is a thick, flavorful stew that is rich in tradition and culture. With a perfect balance of meats, vegetables, and seasonings, it’s a dish that represents the heart of Louisiana cuisine. This version combines both andouille sausage and shrimp, creating a hearty and filling meal. The roux, a mixture of butter and flour, is the key to thickening the stew, while vegetables like celery, onions, and bell peppers enhance the flavor. Tomatoes add a unique depth, and filé powder rounds it off with a subtle herbal note. Serve it over a bed of rice for the ultimate comfort meal.

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 ounces) andouille sausage, or kielbasa, sliced into rounds
  
  

• 1 can (14.5 ounces) stewed tomatoes
  
  

• 1 can (6 ounces) tomato sauce
  
  

• 2 tablespoons hot sauce
  
  

• 1 tablespoon white sugar
  
  

• ½ teaspoon Cajun seasoning
  
  

• ½ teaspoon dried thyme leaves
  
  

• 4 teaspoons gumbo file powder, divided
  
  

• 4 bay leaves
  
  

• 3 pounds uncooked medium shrimp, peeled, 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. Once melted, add flour and whisk together until smooth. Continue cooking and whisking constantly until the roux turns a deep brown (about 30-40 minutes), being careful not to burn it.
   
   

2. Remove from heat and continue whisking until the mixture cools slightly. Set aside.
   
   

3. While the roux is cooling, add chopped celery, onion, bell pepper, and garlic to a food processor. Process until finely chopped.
   
   

4. Add the vegetable mixture to the roux and stir to combine. Place the pot over medium-low heat and cook until vegetables are tender (8-12 minutes). Slowly whisk in the beef broth and bring to a boil (15-20 minutes).
   
   

5. Reduce the heat to low. Add sausage, stewed tomatoes, tomato sauce, hot sauce, sugar, Cajun seasoning, and thyme. Stir well. Add bay leaves and let the gumbo simmer, uncovered, for 45 minutes.
   
   

6. After simmering, add 2 teaspoons of gumbo filé powder, stirring to combine. Let it simmer for an additional 15 minutes.
   
   

7. Remove the bay leaves. Add shrimp and Worcestershire sauce. Continue cooking over low heat for 45-60 minutes to allow the flavors to meld.
   
   

8. Stir in the remaining gumbo filé powder.
   
   

9. Serve over cooked white rice.
   
   

Nutritional Value (per serving)

• Calories: 282 kcal
  
  

• Carbohydrates: 11g
  
  

• Protein: 18g
  
  

• Fat: 20g
  
  

• Saturated Fat: 8g
  
  

• Polyunsaturated Fat: 4g
  
  

• Monounsaturated Fat: 6g
  
  

• Trans Fat: 0g
  
  

• Cholesterol: 195mg
  
  

• Sodium: 1190mg
  
  

• Potassium: 422mg
  
  

• Fiber: 1g
  
  

• Sugar: 3g
  
  

• Vitamin A: 350 IU
  
  

• Vitamin C: 10mg
  
  

• Calcium: 70mg
  
  

• Iron: 2mg