Gumbo Gumbo Recipe
Warm up chilly evenings with this hearty, spicy Gumbo Gumbo Recipe bursting with sausage, okra, and seafood in a rich Cajun stew base.
Ingredients
- ½ cup vegetable oil or avocado oil
- ½ cup all-purpose flour sub gluten-free 1:1 flour if needed
- 1 large yellow onion diced
- 1 green bell pepper chopped (sweet or spicy, your pick)
- 2 celery stalks sliced thin (leaves fine for garnish)
- 4 garlic cloves minced
- 1 lb Andouille sausage sliced (Zatarain’s brand recommended)
- 1 lb raw shrimp peeled and deveined
- 1 lb lump crab meat shells removed
- 3 cups low-sodium chicken stock or homemade stock
- 2 cups okra sliced (fresh preferred; frozen okay)
- 2 tbsp tomato paste
- 1 tbsp Cajun seasoning adjust to taste
- 1 tsp dried thyme or 2 sprigs fresh
- 2 bay leaves
- ½ tsp cayenne pepper optional, for extra heat
- Salt and black pepper to taste
- 1-2 tsp filé powder (gumbo file) for thickening and flavor
- Cooked white rice for serving
Instructions
- In a heavy Dutch oven over medium heat, combine oil and flour. Stir constantly with a wooden spoon until it’s a deep, chocolate-brown color.
- Add onion, bell pepper, and celery to the roux. Cook until veggies soften.
- Stir in garlic and Andouille slices; cook until sausage edges brown.
- Mix in tomato paste, Cajun seasoning, thyme, bay leaves, and cayenne. Let it roast briefly.
- Add chicken stock, scraping the pot’s bottom. Bring to a gentle simmer.
- Stir in sliced okra; simmer uncovered until gumbo thickens.
- Add shrimp and crab meat; cook until shrimp turn pink.
- Sprinkle in filé powder, stir gently. Let gumbo rest.
- Ladle over steaming rice, garnish with parsley or green onion.
Notes
Choose firm okra to avoid sliminess. Darker roux equals deeper flavor but slightly nutty bitterness. Taste before adding extra salt due to Cajun seasoning.
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