Ingredients
- Roux: 3/4 cup (1 1/2 sticks / 170 g) unsalted butter, 1 cup (125 g) all-purpose flour
- Veggie Mixture: 2 ribs celery (about 1 cup), 1 large yellow onion (about 1 cup), 1 large green bell pepper, seeds removed (about 1 cup), 2 teaspoons garlic, minced
- Gumbo: 10 cups (2.41 kg) beef broth, 1 ring (14 ounces) andouille sausage, sliced into rounds, 1 can (14.5 ounces) stewed tomatoes, 1 can (6 ounces) tomato sauce, 2 tablespoons hot sauce, 1 tablespoon white sugar, 1/2 teaspoon Cajun seasoning, 1/2 teaspoon dried thyme leaves, 4 teaspoons gumbo filé powder (divided), 4 bay leaves, 3 pounds uncooked medium shrimp, peeled and deveined, 2 tablespoons Worcestershire sauce, cooked white rice for serving
Instructions
- In a large 6-quart pot over medium-low heat, melt the butter. Whisk in the flour and cook until smooth and deep brown (30–40 minutes), stirring constantly.
- Cool slightly, then set aside. Meanwhile, finely process celery, onion, green bell pepper, and garlic in a food processor.
- Add vegetable mixture to the roux and cook over medium-low heat until tender, 8–12 minutes.
- Slowly whisk in beef broth and bring to a boil, 15–20 minutes.
- Reduce heat to low. Add sausage, stewed tomatoes, tomato sauce, hot sauce, sugar, Cajun seasoning, and thyme. Stir in bay leaves and simmer uncovered for 45 minutes.
- Stir in 2 teaspoons gumbo filé powder and simmer 15 more minutes.
- Remove bay leaves, then add shrimp and Worcestershire sauce. Simmer over low heat for 45–60 minutes.
- Stir in remaining gumbo filé powder and serve over cooked white rice.
Notes
- For a spicier gumbo, increase hot sauce or add cayenne pepper.
- Serve with crusty bread or cornbread for a complete meal.
- Gumbo flavors improve if allowed to rest for a few hours or overnight.
- Prep Time: 15 minutes
- Cook Time: 3 hours 10 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Cajun/Creole