Go Back
–+ servings
Gumbo

The Best Cajun Gumbo: A Heartwarming Stew to Savor

This gumbo is a must-try dish that offers rich, comforting flavors and celebrates Cajun culture with delicious ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Resting Time 1 hour
Total Time 3 hours 15 minutes
Servings: 8 bowls
Course: Comfort Foods
Cuisine: Cajun
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roux
  • 1 cup unsalted butter can substitute with vegetable oil for a lighter option
  • 1 cup all-purpose flour no substitutes for traditional roux
For the Base
  • 2 ribs celery can substitute with fennel
  • 1 large yellow onion no substitutes needed
  • 1 large green bell pepper can replace with other bell pepper colors
  • 2 teaspoons minced garlic fresh preferred; powdered can be used
For the Broth and Protein
  • 10 cups beef broth can use chicken or vegetable broth
  • 1 ring andouille sausage adds smoky flavor; kielbasa can be used as alternative
  • 3 pounds medium shrimp primary protein; crab or scallops can be substituted
For Added Flavor
  • 1 can stewed tomatoes can omit for a classic gumbo
  • 1 can tomato sauce same substitutions as for stewed tomatoes
  • 2 tablespoons hot sauce adjust based on spice preference
  • 2 tablespoons Worcestershire sauce soy sauce can be a substitute
For Seasoning and Thickening
  • 1 tablespoon white sugar can omit if not necessary
  • ½ teaspoon Cajun seasoning adjust to taste
  • ½ teaspoon dried thyme fresh thyme can be substituted
  • 4 teaspoons gumbo filé powder can use cornstarch or tapioca powder in a pinch
  • 4 pieces bay leaves remove before serving
For Serving
  • 4 cups cooked white rice other grains can be used

Equipment

  • large pot
  • whisk
  • food processor

Method
 

Steps to Make Gumbo
  1. Melt the butter in a large pot over medium-low heat. The butter should be bubbly but not browning yet.
  2. Whisk in the flour, cooking until the roux reaches a deep brown color, about 30-40 minutes.
  3. Cool the roux slightly to enhance its flavor.
  4. Chop the celery, onion, bell pepper, and garlic in a food processor.
  5. Combine the chopped vegetables with the roux and cook until tender, about 8-12 minutes.
  6. Gradually whisk in the beef broth and bring to a boil, about 15-20 minutes.
  7. Lower the heat and stir in andouille sausage, stewed tomatoes, tomato sauce, hot sauce, white sugar, Cajun seasoning, dried thyme, and bay leaves, simmer uncovered for 45 minutes.
  8. After 45 minutes, add 2 teaspoons of gumbo filé powder and simmer for an additional 15 minutes.
  9. Remove bay leaves, add medium shrimp and Worcestershire sauce, and cook until shrimp are pink and opaque, about 45-60 minutes.
  10. Serve the gumbo over cooked white rice.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 200mgSodium: 1200mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Optional: Garnish with chopped green onions or fresh parsley for added flavor.

Tried this recipe?

Let us know how it was!