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Pot of Gumbo with a Few Ingredients Sitting on Top.
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5 from 6 votes

Gumbo

Gumbo is a flavorful thick stew made with andouille sausage, shrimp, tomatoes, and vegetables served over a bed of rice.
Prep Time15 minutes
Cook Time3 hours 10 minutes
Total Time3 hours 25 minutes
Course: Dinner, Main Course
Keyword: Gumbo
Servings: 16
Calories: 282kcal
Author: Amanda Rettke--iamhomesteader.com

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

Instructions

  • 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.
  • Remove from heat. Continue whisking until the mixture is cooled slightly. Set aside.
  • While the roux is cooling, add the chopped celery, onion, pepper, and garlic to the bowl of a food processor. Process until finely chopped.
  • 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).
  • 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.
  • After simmering for 45 minutes, add 2 teaspoons of gumbo filé powder, stirring to combine. Continue to simmer for 15 more minutes.
  • 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.
  • Stir in the remaining gumbo filé powder.
  • Serve over cooked white rice.

Nutrition

Calories: 282kcal