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

Step 1: In a large, deep skillet over medium-low heat, melt the butter, then whisk in the flour. Cook, stirring constantly, until the roux turns a dark caramel color, about 12 to 15 minutes. This forms the flavorful base of your gumbo.

Step 2: Add the chopped onion, green bell pepper, and celery to the roux. Cook, stirring occasionally, until the vegetables soften, about 8 minutes. Stir in the sliced sausage, chopped garlic, and Cajun seasoning. Season with kosher salt and freshly ground black pepper to taste.

Step 3: Pour in the chicken broth, diced tomatoes, and add the bay leaf. Bring the mixture to a boil, then reduce heat to low and let it simmer gently, stirring occasionally, until thickened, about 1 hour.

Step 4: In the last 6 minutes of simmering, add the peeled and deveined shrimp. Cook until the shrimp turn pink and are cooked through. Taste and adjust the seasoning as needed. Stir in most of the sliced scallions, reserving a few for garnish.

Step 5: To serve, divide cooked white rice among bowls. Spoon the gumbo over the rice and top with the reserved scallions for a fresh finish.

Tips & Variations

Make sure to stir the roux constantly while it cooks to prevent burning and achieve that rich, nutty flavor essential to gumbo.

For extra depth, add a splash of Worcestershire sauce or a dash of hot sauce to the gumbo before serving.

Swap the andouille sausage for smoked kielbasa or chorizo if preferred.

Vegetarians can omit the sausage and shrimp and add extra vegetables like okra or mushrooms for a hearty alternative.

Storage

Store leftover gumbo in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat, stirring occasionally. Gumbo often tastes even better the next day as flavors continue to meld. For longer storage, freeze for up to 2 months and thaw overnight in the refrigerator before reheating.

FAQs

Can I make gumbo without andouille sausage?

Yes, you can substitute andouille with other smoked sausages like kielbasa or chorizo. For a vegetarian version, simply omit the sausage and shrimp and add more vegetables or plant-based proteins.

What is the best way to thicken gumbo?

The traditional way to thicken gumbo is by making a roux with butter and flour, cooked until it reaches a deep caramel color. This adds both thickness and rich flavor. Allow the gumbo to simmer uncovered to help it thicken further.