There’s nothing quite like the aroma of a simmering pot filled with spices and savory goodness. This gumbo is rich and hearty, capturing the soul of Louisiana kitchens everywhere. It’s loved for its vibrant flavors and comforting warmth, making it a go-to for family gatherings and cozy evenings at home.
Imagine tender shrimp, succulent sausage, and that famous holy trinity of vegetables all blending together in one pot. This dish brings a taste of New Orleans to your dinner table, without needing hours of prep. It’s just like the version your grandma used to make, but way easier. Plus, it’s freezer-friendly, perfect for those busy weeknights.
I’ve been making this gumbo since my college days in 2008, and it never fails to bring back fond memories. The first time I served it, friends couldn’t get enough and asked for seconds. The secret? A dark roux that adds that rich depth of flavoryou can’t rush it, but it’s well worth the wait. Trust me, this is the comforting recipe your family will love!
Yesica Andrews
Gumbo Recipe The Ultimate Easy Homemade Delight
Experience the rich flavors of this gumbo, a traditional gumbo recipe cajun creole style made with a dark roux and loaded with seafood gumbo shrimp crab andouille. This easy homemade gumbo brings together the authentic Louisiana gumbo holy trinity of bell pepper, celery, and onion, slow simmered to perfection. Perfect as a one pot dinner, this spicy cajun gumbo is a hearty and family-friendly dish that’s freezer friendly and sure to become a viral tiktok gumbo recipe family favorite.
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
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
Method
Start by melting the butter in a large 6-quart pot set to medium-low. Stir in the flour and whisk continuously until the mixture turns a rich, deep brown color, which should take around 30-40 minutes – be careful to avoid burning it.
Take the pot off the heat and keep whisking the roux to cool it down a bit, then set it aside.
While the roux cools, finely chop the celery, onion, bell pepper, and garlic using a food processor.
Add the chopped veggies into the roux and stir to combine, then return the pot to medium-low heat and cook until the vegetables soften, about 8 to 12 minutes.
Slowly pour in the beef broth while whisking and bring the stew to a boil, this will take around 15-20 minutes.
Turn the heat down to low, then mix in the sliced sausage, stewed tomatoes, tomato sauce, hot sauce, sugar, Cajun seasoning, and dried thyme. Add the bay leaves and let the gumbo simmer uncovered for 45 minutes.
After that, stir in 2 teaspoons of gumbo filé powder, and keep simmering for another 15 minutes.
Remove the bay leaves, then toss in the shrimp and Worcestershire sauce. Let it cook gently on low heat for 45 to 60 minutes so all the flavors blend beautifully.
Finally, stir in the remaining gumbo filé powder.
Serve the gumbo hot over freshly cooked white rice.
Notes
For best flavor, take your time cooking the roux to a deep brown. This gumbo can be stored in airtight containers in the refrigerator for up to 4 days or frozen for longer storage. Reheat gently before serving.
Why You’ll Love This Recipe
Comforting and Hearty: This gumbo is all about bringing warmth and comfort to your table, making it perfect for family gatherings or chilly evenings.
Easy One-Pot Dinner: Who doesn’t love a meal that’s simple to prepare and clean up? This recipe allows you to create a flavorful dish in just one pot.
Freezer-Friendly: Make a big batch and save it for those busy days. This traditional gumbo holds up beautifully in the freezerjust heat and serve!
Rich in Flavor: With a beautifully dark roux and the holy trinity of vegetablescelery, onion, and bell pepperevery bite is packed with authentic Louisiana goodness.
Key Ingredients & Tools
This gumbo recipe calls for some hearty ingredients and a few staple kitchen tools. Here’s what you’ll need:
Andouille sausage: The smoky flavor of andouille sausage is crucial for that classic gumbo taste.
Shrimp: Fresh, uncooked shrimp adds a delightful seafood element that perfectly complements the sausage.
Holy Trinity: Celery, onion, and green bell pepperthese veggies are the backbone of your gumbo.
Roux: This is where the magic happens! A deep brown roux takes time to cook, so don’t rush it; it’ll deepen the flavors.
And you’ll need a large 6-quart pot to hold all that deliciousness. Trust me, your taste buds will thank you!
How It Works Step-by-Step
Make the Roux: In your pot, melt the butter over medium-low heat. Gradually whisk in the flour, stirring constantly until it turns a rich brown color (30-40 minutes). Almost like magic!
Add Veggies: While the roux cools, finely chop the celery, onion, and bell pepper. Stir them into the roux and let them cook until tender.
Mix in the Broth: Slowly whisk in the beef broth and bring it to a boil. Then add in the sliced sausage, tomatoes, hot sauce, and seasonings.
Simmer Away: After 45 minutes of slow simmering with bay leaves, stir in the shrimp and Worcestershire sauce, letting it meld for another 45-60 minutes.
Final Touches: Before serving, don’t forget to sprinkle in that gumbo filé powder for an extra flavor boost. Serve your gumbo over a bed of white rice!
Troubleshooting Tips
If Your Roux Is Too Dark or Burnt: If you find your roux is burning, take it off the heat and let it sit. If it’s just lightly dark, you can continue, but keep stirring!
Too Thick or Thin: If your gumbo is thicker than expected, add a bit more broth. If it’s too thin, let it simmer uncovered until it reaches your desired thickness.
Flavors Off: Adjust seasonings after simmering to ensure it’s just perfect for your taste. A touch more Cajun seasoning or hot sauce can really elevate it!
Serving and Storage Tips
Storage Method
Duration
Refrigerator (sealed container)
3-4 days
Freezer (sealed container)
Up to 3 months
How to Serve: Serve your gumbo over cooked white rice, garnishing with extra gumbo filé powder if you like.
Leftover Love: Leftovers make for great lunch options! Just reheat on the stove and enjoy those flavors all over again.
Expert Says
Gumbo is a remarkable dish that showcases the balance of flavors through its ingredient layering, particularly the holy trinity of onions, celery, and bell peppers. This combination not only enhances the taste but also adds essential vitamins and antioxidants, making gumbo a hearty and nourishing option for any meal.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
The Quest for the Perfect Gumbo
This gumbo recipe wasn’t easy to nail down. After several spicy experiments that left my kitchen a tad too chaotic, I finally discovered the blend of flavors that brings warmth and comfort to the bowl. Each taste made me reflect on my childhood memories of family gatherings, and now, it’s the dish I love to share most.
FAQs ( Gumbo )
What is the “Holy Trinity” in gumbo?
The “Holy Trinity” refers to the essential base of bell peppers, onions, and celery used in many Cajun and Creole dishes. In this recipe, it forms the aromatic foundation that enhances the overall depth and flavor of the dish. Always finely chop these vegetables for the best results.
How can I make this gumbo spicy?
Add cayenne pepper, hot sauce, or diced jalapeños to increase the heat. Start with a small amount and adjust according to your taste preference. Remember, it’s easier to add heat than to take it away, so proceed slowly!
Can this gumbo be made ahead of time?
Absolutely! In fact, letting the flavors develop overnight enhances the taste. Simply prepare the dish, let it cool, and store it in the refrigerator. When ready to serve, reheat gently on the stove.
What should I serve with gumbo?
This meal is traditionally served over white rice. Consider adding cornbread or a fresh green salad for a complete meal. For a kick of flavor, a side of pickled vegetables can also enhance the experience.
How do I store leftover gumbo?
Store leftover gumbo in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it in portion-sized containers. Thaw overnight in the fridge before reheating to enjoy at a later time.
Conclusion
And there you have ita fabulous gumbo that’ll wrap your family in warmth! With just an hour of simmering, you’ll be embraced by its delightful aromas and rich flavors. You’ll love how it turns out, truly.
Feel free to play with the flavors! Swap in your favorite veggies or add a dash of spice for a kick. And here’s a little tip I picked up from my grandmother: leftover gumbo makes for an even tastier next-day mealjust reheat gently to keep that magic alive.
