Description
A rich and comforting Creole-style gumbo made with a dark roux, aromatic vegetables, smoky andouille sausage, tender shrimp, and fire-roasted tomatoes, served over fluffy white rice.
Ingredients
4 Tbsp unsalted butter
1/4 cup all-purpose flour
1 small yellow onion, chopped
1 medium green bell pepper, seeds and ribs removed, chopped
2 stalks celery, finely sliced
12 oz andouille sausage, sliced into 1/2” rounds
2 cloves garlic, finely chopped
1 Tbsp Cajun seasoning (without salt)
Kosher salt
Freshly ground black pepper
4 cups low-sodium chicken broth
1 (15-oz) can fire-roasted diced tomatoes
1 bay leaf
1 lb medium shrimp, peeled and deveined
3 scallions, sliced
Cooked white rice, for serving
Instructions
- Melt the butter in a large, deep skillet over medium-low heat. Whisk in the flour and cook, stirring constantly, until the roux reaches a dark caramel color, 12–15 minutes.
- Add the onions, bell pepper, and celery. Cook until softened, about 8 minutes. Stir in the sausage, garlic, and Cajun seasoning, then season with salt and pepper.
- Pour in the broth, add the tomatoes and bay leaf, and bring to a boil. Reduce heat and simmer gently for about 1 hour, stirring occasionally.
- Add the shrimp during the last 6 minutes of simmering. Once the shrimp turn pink and opaque, taste and adjust seasonings. Stir in the scallions, reserving some for garnish.
- Serve the gumbo over bowls of cooked rice and top with the reserved scallions.
Notes
Add okra for extra body and classic flavor.
Increase heat with cayenne or hot sauce.
Swap shrimp for cooked chicken or extra sausage.
A splash of lemon juice brightens the finished dish.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 190mg
