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Authentic Gumbo Recipe

Authentic Gumbo Recipe

iamwinfred
This authentic gumbo recipe is a true Louisiana classic — built on a slow-cooked dark chocolate roux, loaded with smoky andouille sausage, tender shrimp, and the holy trinity of onion, bell pepper, and celery. Thickened naturally with okra and finished with earthy filé powder, every bowl is rich, deeply flavored, and served over fluffy white rice for a complete, soul-warming meal.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Main Course
Cuisine American
Servings 8 servings
Calories 390 kcal

Equipment

  • Large Dutch oven or heavy-bottomed pot At least 6-quart capacity
  • Long-handled wooden spoon or heat-resistant silicone spatula Essential for constant roux stirring
  • Sharp chef's knife
  • Cutting board
  • Large ladle
  • Measuring cups
  • Measuring spoons
  • Large mixing bowl For prepping vegetables
  • Medium saucepan For cooking rice
  • Instant-read thermometer (optional) Helpful for monitoring roux temperature
  • Skillet (optional) For pre-browning the andouille sausage

Ingredients
  

For the Roux

  • 3/4 cup all-purpose flour about 90g
  • 3/4 cup vegetable oil or lard about 180ml

The Holy Trinity

  • 1 large yellow onion diced small
  • 1 green bell pepper diced small
  • 3 stalks celery diced small
  • 6 cloves garlic minced

Proteins

  • 1 lb andouille sausage 450g, sliced into ¼-inch rounds
  • 1 lb large shrimp 450g, peeled and deveined

Vegetables & Stock

  • 8 oz okra 225g, fresh or frozen, sliced into ½-inch rounds
  • 6 cups chicken stock or seafood stock 1.4 liters
  • 14.5 oz diced tomatoes 1 can, 410g — optional, for Creole-style gumbo

Seasonings

  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp Cajun seasoning
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper adjust to taste
  • salt to taste

For Serving

  • 1 –2 tsp filé powder add at the table or off the heat
  • 4 cups cooked white rice long-grain preferred, cooked fresh for serving
  • green onions sliced, for garnish
  • fresh parsley chopped, for garnish

Instructions
 

  • Dice the onion, bell pepper, and celery; mince the garlic; slice the andouille and okra; and peel and devein the shrimp. Measure out all stock and seasonings before you begin cooking, as the roux requires your full attention once started.
  • In a skillet over medium-high heat, brown the andouille slices for 2–3 minutes per side until caramelized; set aside. This can be done before starting the roux if cooking solo.
  • Heat the oil in your Dutch oven over medium heat, then add the flour and stir constantly for 30–45 minutes until the roux reaches a deep dark chocolate brown color with a rich, nutty aroma. Do not stop stirring and do not increase the heat.
  • Carefully add the diced onion, bell pepper, and celery to the hot roux — it will sizzle vigorously. Stir and cook for 5–7 minutes until softened, then add the minced garlic and cook for 1–2 more minutes until fragrant.
  • Add the browned andouille, diced tomatoes (if using), and all seasonings — bay leaves, thyme, smoked paprika, Cajun seasoning, black pepper, and cayenne — and stir to combine. Pour in the stock one cup at a time, stirring well after each addition to prevent lumps.
  • Bring to a gentle boil over medium-high heat, then reduce to a low simmer. Cook uncovered for 30 minutes, then add the okra and continue simmering for another 15 minutes until the okra is tender and the broth has thickened.
  • Remove the bay leaves, then add the shrimp to the simmering gumbo. Cook for just 3–5 minutes until the shrimp are pink and opaque throughout, then immediately remove the pot from heat.
  • Scoop a mound of cooked white rice into the center of a deep bowl, ladle the gumbo generously around and over the rice, and garnish with sliced green onions and chopped fresh parsley. Sprinkle filé powder over each bowl or place it on the table for guests to add themselves.

Notes

  • Never rush the roux. A dark roux takes 30–45 minutes of constant stirring over medium heat. High heat will burn it and burned roux cannot be saved — you'll need to start over.
  • Watch for black specks. Small black specks in the roux indicate scorching. If they appear, the roux is unfortunately ruined and must be discarded and restarted.
  • Use warm stock. Adding cold stock to a hot roux can cause lumping. Let the stock come to room temperature or warm it slightly before adding.
  • Don't overcook the shrimp. Shrimp are done when pink and curled into a loose C-shape. A tight O-shape means they're overcooked and will be rubbery.
  • Filé powder goes in off the heat. Never add filé powder while the gumbo is actively boiling — it can become stringy. Stir it into individual bowls at the table instead.
  • Make it a day ahead. Gumbo tastes significantly better on day two after the flavors have melded overnight. Reheat gently on the stovetop.
  • Tomatoes are optional. The diced tomatoes are characteristic of Creole-style (New Orleans) gumbo. For traditional Cajun gumbo, simply omit them.
  • No okra? If you dislike okra, omit it and rely on filé powder alone for thickening. Alternatively, sauté the sliced okra separately until any sliminess cooks off before adding to the pot.
  • Storage: Refrigerate gumbo (without rice) in an airtight container for up to 4 days, or freeze for up to 3 months. Always store rice separately to prevent it from absorbing all the broth.
  • Reheating: Warm gently on the stovetop over medium-low heat, adding a splash of stock if it has thickened too much. Avoid boiling reheated gumbo to preserve the shrimp texture.

Nutrition

Serving: 1BowlCalories: 390kcalCarbohydrates: 16gProtein: 28gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gCholesterol: 145mgSodium: 920mgPotassium: 480mgFiber: 2gSugar: 4gVitamin A: 12IUVitamin C: 18mgCalcium: 8mgIron: 20mg
Keyword andouille shrimp gumbo, authentic gumbo recipe, Cajun gumbo, dark roux gumbo, Louisiana gumbo
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