Description
A hearty and flavorful New Orleans-style gumbo featuring a deeply browned roux, tender shrimp, and smoky andouille sausage. This classic Creole dish is packed with aromatic vegetables, bold Cajun seasonings, and a rich broth, served over rice or quinoa and garnished with fresh scallions for a comforting meal perfect for any occasion.
Ingredients
Scale
Roux
- ½ cup high heat oil (canola, corn, or vegetable)
- ½ cup all purpose flour
Vegetables and Aromatics
- 1 medium onion, diced
- 2 bell peppers, diced (½ each of red, green, yellow, and orange preferred)
- 3 stalks celery, diced
- 6 cloves garlic, minced
- 3 bay leaves
Protein
- 8 ounces andouille sausage, sliced (or Tofurky sausage for vegetarian option)
- 1 ½ pounds raw shrimp
Seasonings and Broth
- 2 tablespoons Cajun seasoning
- 2 tablespoons Tabasco sauce (adjust to taste)
- 1 tablespoon cayenne pepper (omit for mild)
- 4 cups low sodium chicken broth
- 1 (14.5 ounce) can stewed tomatoes (optional)
- 2 teaspoons gumbo filé powder
To Serve
- Sliced scallions
- White rice or quinoa
Instructions
- Make the Roux: Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Whisk in the flour until smooth. Switch to a wooden spoon and stir continuously for 15-22 minutes until the roux darkens to a deep peanut butter color. Take care not to burn it; if it smells burnt, discard and start over.
- Sauté Vegetables and Aromatics: Once the roux is at the right color, stir in the diced onions, bell peppers, and celery. Cook for 8-10 minutes, stirring occasionally to prevent sticking, until the vegetables soften. Add the minced garlic, sliced andouille sausage (if using Tofurky, brown it separately in a skillet and add later with shrimp), and bay leaves. Cook for another 1-2 minutes until fragrant.
- Season and Simmer: Add Cajun seasoning, Tabasco sauce, cayenne pepper, chicken broth, and stewed tomatoes if using. Bring the mixture to a high simmer, then reduce heat to medium-low, cover, and cook for 15-20 minutes to meld flavors.
- Add Proteins: Incorporate the raw shrimp and andouille sausage (or browned Tofurky sausage) into the gumbo. Stir and simmer for an additional 10-15 minutes until shrimp turn opaque and vegetables are tender. Taste and adjust seasoning with salt and pepper as needed.
- Finish with Gumbo Filé and Serve: Stir in gumbo filé powder and remove bay leaves before serving. Ladle gumbo over white rice or quinoa and garnish with sliced scallions. Serve warm and enjoy.
Notes
- This recipe develops deeper flavor when made in advance and reheated, making it ideal for weekend meal prep.
- Be patient while making the roux; controlling the temperature is key to avoid burning and achieving the perfect color.
- Tofurky sausage should be browned separately before adding to the gumbo to maintain texture and flavor.
- Adjust the cayenne pepper and Tabasco to your desired spice level.
- Serve gumbo traditionally over rice or quinoa for a wholesome meal.
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg
