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Gumbo Recipe The Ultimate Easy Homemade Delight

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Enjoy a rich gumbo packed with flavors from shrimp, crab, and andouille sausage. This traditional gumbo recipe cajun creole features the perfect blend of seafood gumbo shrimp crab andouille with authentic seasonings. It’s a hearty and satisfying meal that embodies classic Louisiana cooking.

Ingredients

Scale
  • ¾ cup 1½ sticks or 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

  1. Melt the butter in a large 6-quart pot over medium-low heat and gradually whisk in the flour until smooth, cooking constantly until the roux turns a deep brown color, about 30 to 40 minutes, taking care to avoid burning.
  2. Remove the pot from heat and keep whisking the roux until it cools slightly, then set it aside.
  3. Meanwhile, finely chop the celery, onion, green bell pepper, and garlic using a food processor.
  4. Stir the chopped vegetables into the roux, return the pot to medium-low heat, and cook until the vegetables soften, about 8 to 12 minutes.
  5. Slowly whisk in the beef broth and bring the mixture to a boil, which should take 15 to 20 minutes.
  6. Lower the heat to maintain a simmer and add the sausage, stewed tomatoes, tomato sauce, hot sauce, sugar, Cajun seasoning, dried thyme, and bay leaves, stirring well. Let this simmer uncovered for 45 minutes.
  7. Stir in 2 teaspoons of gumbo filé powder, then continue to simmer for another 15 minutes.
  8. Remove the bay leaves, add the shrimp and Worcestershire sauce, and let cook gently over low heat for 45 to 60 minutes, allowing the flavors to blend.
  9. Finally, mix in the remaining gumbo filé powder and serve the gumbo hot over cooked white rice.

Nutrition

Find it online: https://www.amgroyal.com/gumbo-delicious-easy-recipe/