📝 About This Recipe
Born from the vibrant culinary melting pot of Louisiana, this Gumbo is the ultimate soul-warming masterpiece. It features a rich, chocolate-colored roux that provides a deep, nutty base for the 'Holy Trinity' of Cajun cooking and smoky, spiced Andouille sausage. Finished with succulent Gulf shrimp and a whisper of file powder, this dish is a complex, savory labor of love that tastes even better the next day.
🥗 Ingredients
The Roux
- 1 cup All-purpose flour (sifted)
- 1 cup Vegetable oil or Lard (high smoke point is essential)
The Holy Trinity & Aromatics
- 2 cups Yellow onion (finely diced)
- 1 cup Green bell pepper (seeded and diced)
- 1 cup Celery (diced)
- 4-5 cloves Garlic (minced)
Proteins & Liquid
- 1 pound Andouille sausage (sliced into 1/2 inch rounds)
- 1.5 pounds Large Shrimp (peeled and deveined, tails on or off)
- 7-8 cups Chicken or Seafood stock (warm)
Seasoning & Finishing
- 2 tablespoons Cajun seasoning (low sodium preferred to control salt)
- 1 teaspoon Dried thyme
- 3 pieces Bay leaves (whole)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon File powder (optional, for thickening and earthy flavor)
- 1/2 cup Fresh parsley and green onions (chopped for garnish)
👨🍳 Instructions
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1
In a heavy-bottomed Dutch oven or cast-iron pot over medium-low heat, combine the oil and flour to begin your roux. Stir constantly with a wooden spoon or whisk.
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2
Continue stirring the roux for 30-45 minutes. It will transition from blonde to peanut butter, and finally to a dark chocolate color. Do not rush this; if you see black specks, it is burnt and you must start over.
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3
Once the roux reaches a dark mahogany color, immediately add the onions, bell pepper, and celery (the Trinity). The moisture from the veggies will stop the roux from cooking further. Sauté for 5-7 minutes until soft.
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4
Stir in the minced garlic and sliced Andouille sausage. Cook for another 5 minutes, allowing the sausage to render some of its smoky fat into the base.
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5
Slowly whisk in the warm stock, one cup at a time, ensuring the roux incorporates smoothly without forming lumps.
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6
Add the Cajun seasoning, dried thyme, bay leaves, and Worcestershire sauce. Bring the mixture to a gentle boil.
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7
Reduce the heat to low, cover partially, and let the gumbo simmer for at least 1.5 to 2 hours. This develops the deep, complex flavors. Skim off any excess oil that rises to the top.
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8
Taste the broth. Adjust salt and pepper as needed, keeping in mind that the shrimp will add a bit of salinity.
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9
Add the raw shrimp to the pot. Simmer for just 3-5 minutes until they turn pink and opaque. Do not overcook or they will become rubbery.
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10
Remove the pot from the heat. If using file powder, stir it in now. Remove the bay leaves before serving.
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11
Ladle the gumbo into deep bowls over a generous scoop of white rice. Garnish with plenty of fresh parsley and sliced green onions.
💡 Chef's Tips
Patience is your best ingredient; a dark roux is the secret to authentic flavor. Always use warm stock when adding it to the roux to prevent the mixture from seizing or clumping. If you prefer a thicker gumbo, you can add sliced okra during the last 30 minutes of simmering. Never boil the gumbo after adding file powder, as it can make the texture stringy. For the best experience, make the gumbo base a day in advance and add the seafood just before serving.
🍽️ Serving Suggestions
Serve with a side of buttery, toasted French bread for dipping. A scoop of classic potato salad served right on top or on the side is a traditional Acadiana pairing. Pair with a cold Abita beer or a crisp, acidic white wine like Chenin Blanc. Keep a bottle of high-quality Louisiana hot sauce on the table for those who want an extra kick.