Description
A classic Louisiana Gumbo recipe featuring a rich dark roux, smoky andouille sausage, succulent shrimp, and tender crab meat simmered together in a flavorful broth with the traditional Cajun 'holy trinity' of bell pepper, celery, and onions. Served over rice and garnished with filé powder and Louisiana hot sauce for an authentic taste of the bayou.
Ingredients
Roux
- 1 cup canola oil
- 1 cup flour
Vegetables and Aromatics
- 1 small white onion, chopped
- 2 stalks celery, chopped
- 1 medium green bell pepper, chopped
- 5 cloves garlic, minced
Meats and Seafood
- 1 lb andouille sausage, sliced into 1" rounds
- 1 lb shrimp, peeled and deveined
- 1 lb crab meat
Seasonings and Spices
- 1 1/2 tsp kosher salt
- 3/4 tsp black pepper
- 3 bay leaves
- 1/2 tsp cayenne pepper (plus additional to taste before serving)
- 1/2 tsp dried thyme
- 1 tsp paprika
- 1/4 tsp onion powder
- 1/4 tsp dried basil
- 1 tsp Worcestershire sauce
Other
- 14 oz fire roasted tomatoes
- 6 cups chicken stock
- Cooked rice, to serve
- Filé powder, to serve
- Louisiana hot sauce, optional
Instructions
- Prepare Ingredients: Chop the onions, celery, and bell pepper. Measure all seasonings into a small bowl for easy access. Slice the andouille sausage into 1-inch slices and brown them in a skillet over medium heat for 1-2 minutes per side. Peel and devein the shrimp to prepare them for cooking.
- Make the Roux: In a large stock pot or Dutch oven, heat the canola oil over medium-low heat. Slowly whisk in the flour and stir continuously for 20-30 minutes until the mixture turns a deep milk chocolate color. Stir carefully and do not let it burn; if it burns, discard and start again.
- Add Vegetables: Increase the heat to medium, then add the chopped peppers, celery, and onions to the roux. Stir frequently and cook for about 5 minutes until the vegetables begin to soften.
- Incorporate Sausage and Seasonings: Stir in the browned andouille sausage, fire roasted tomatoes, minced garlic, and the measured seasonings including salt, pepper, bay leaves, cayenne pepper, thyme, paprika, onion powder, and dried basil. Cook the mixture for an additional 3-4 minutes until thickened.
- Add Liquids and Seafood: Pour in the chicken stock and Worcestershire sauce. Then add the crab meat and shrimp along with the bay leaves. Bring the gumbo to a simmer over medium heat, then reduce to medium-low and allow to simmer for 5-10 minutes until shrimp are cooked through and flavors are melded.
- Adjust Seasonings and Serve: Taste the gumbo and adjust seasonings as needed, adding more cayenne for heat if desired. Serve the gumbo hot over cooked rice, garnished with filé powder and a dash of Louisiana hot sauce if you like.
Notes
- Watch the roux carefully as it can burn easily; stirring continuously is crucial.
- Use andouille sausage for authentic smoky flavor, but you can substitute with smoked sausage if unavailable.
- Simmering the gumbo briefly after adding seafood avoids overcooking shrimp and crab.
- Filé powder is a traditional thickener that also adds unique flavor; sprinkle just before serving.
- Adjust cayenne pepper to suit your preferred spice level.
