Gumbo is a hearty Cajun stew made with shrimp, smoked sausage and the Holy Trinity of vegetables, onions, bell peppers and celery. Served over rice for a comforting and delicious meal.
Gumbo is the official state cuisine of Louisiana and it would be pretty tough to find a more comforting and delicious dinner. You can't go wrong with delicious comfort food like Jambalaya, Red Beans and Rice.
Just take me to the recipe! You can find the printable recipe card at the very bottom of the post. Just scroll on down to print. Read on for the step by step photos and tips for making Gumbo.
I have put off making gumbo because I thought was an elaborate and difficult recipe. It is actually really simple and perfect to make on the weekend for a Sunday dinner.
An easy meal to stretch to feed a crowd. If you have yet to try this, now is the time! Gumbo is one of the most delicious dinners that I've ever made.
How to Make Gumbo:
- Dice onions, bell peppers, celery, this is what's called the Holy Trinity. I also added a whole head of minced garlic.
- Sauté vegetables in butter until onions start to brown.
- Add diced smoked andouille sausage and spices and mix to combine.
- Stir in broth and keep warm.
- Prepare the Roux: In a dutch oven or large pan melt two sticks of butter. Slowly whisk in one cup of flour, a bit at a time. Cook over low heat, whisking constantly about 20 minutes.
- Whisk broth and vegetables into roux until smooth and starts to thicken. Lower to a simmer, stirring occasionally. Add in additional broth if needed.
- Quickly sauté shrimp in butter and stir into gumbo.
- Cook for 5- 10 minutes and remove from heat. Garnish with parsley if desired.
- Serve over cooked rice.
Tips for Making Gumbo:
- Gumbo can be made with chicken, smoked sausage and shrimp. Any combination or using all three. It's often described as thickener than soup but thinner than stew. You can easily make it to your own taste by adjusting the amount of broth that you add.
- For the roux we used butter, you can also use vegetable oil or bacon drippings but I highly recommend using real butter, it gives the gumbo a creamy taste. We made a light roux, you can also cook the roux until it's darker in color.
- Be careful not to burn the flour. The darker the roux, the less thickening power it will have.
- If you have okra on hand, it's a great addition to gumbo and will also help thicken the stew.
- Cajun food is typically on the spicy side but you can easily adjust the level of heat to your own tastes.
Gumbo is a great dish to serve for entertaining, the levels of flavors are just incredible and it's the kind of comfort food that has everyone coming back for seconds.
More Cajun Recipes to Try:
Even if you have never visited Louisiana and tried their amazing cuisine, I am telling you this easy gumbo recipe is going to be one of your all time favorites. Add the ingredients to your shopping list and give it a try!
FOLLOW MISS IN THE KITCHEN ON SOCIAL MEDIA
If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!
- 1 cup plus 6 tablespoons butter, divided use
- ¼ cup olive oil
- 2 cups diced onion
- 2 cups diced celery
- 1 cup diced bell peppers
- 1 head garlic, minced
- 1 pound smoked sausage, diced
- 1 pound shrimp (71-90 Count)
- 4- 6 cups chicken broth
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon black pepper
- 1 tablespoon dried onion flakes
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- ½ teaspoon red pepper flakes or to taste
- 4 cups cooked rice
- Add ¼ cup butter and ¼ cup of olive oil to a large skillet. Stir in vegetables and garlic. Sauté over medium heat until onions start to brown, stirring often about 15 minutes.
- In a small bowl, combine brown sugar, smoked paprika, onion flakes, black pepper, salt, cumin and red pepper flakes. Stir into vegetables.
- Add smoked sausage and combine.
- Stir in 4 cups of broth and keep warm.
- Prepare the Roux: In a dutch oven or large pan melt two sticks of butter over low heat. Add flour about 1 tablespoon at a time, whisking constantly. Continue to cook about 20 to 30 minutes.
- Whisk broth mixture into roux until smooth. Raise heat to medium high and whisk until thickened. Lower to a simmer, stirring occasionally. Add additional broth to desired consistency. Mixture should be thicker than soup.
- Quickly sauté shrimp in 2 tablespoons of butter and stir into gumbo.
- Serve over cooked rice.
Amount Per Serving: Calories: 586Total Fat: 35gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 192mgSodium: 4414mgCarbohydrates: 41gFiber: 3gSugar: 11gProtein: 29g
Nutritional calculations are estimated and may not be accurate.