Description
Looking for a delicious gumbo recipe? Discover the best tips for making a flavorful gumbo at home. Try it now!
Ingredients
Scale
- ¾ cup (1½ sticks / 170 g) unsalted butter
- 1 cup (125 g) all-purpose flour
- 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)
- 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)
Instructions
- Step 1: In a large 6-quart pot over medium-low heat, melt butter. Once melted, add flour and whisk together until smooth. Continue cooking, whisking constantly until the roux is a deep brown color (about 30-40 minutes). Be careful not to let it burn.
- Step 2: Remove from heat. Continue whisking until the mixture is cooled slightly. Set aside.
- Step 3: While the roux is cooling, add the chopped celery, onion, pepper, and garlic to the bowl of a food processor. Process until finely chopped.
- Step 4: Add the vegetable mixture to the roux and stir to combine. Place the pot over medium-low heat and continue to heat until vegetables are tender (8-12 minutes). Slowly whisk in broth and heat to boiling (15-20 minutes).
- Step 5: Reduce heat to low. Add sausage, stewed tomatoes, tomato sauce, hot sauce, sugar, Cajun seasoning, and thyme. Stir to combine. Add bay leaves and simmer, uncovered for 45 minutes.
- Step 6: After simmering for 45 minutes, add 2 teaspoons of gumbo filé powder, stirring to combine. Continue to simmer for 15 more minutes.
- Step 7: Remove the bay leaves. Then, add shrimp and Worcestershire sauce. Continue to cook over low heat for 45-60 minutes to give the flavors ample time to meld.
- Step 8: Stir in the remaining gumbo filé powder.
- Step 9: Serve over cooked white rice.
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg