Indulge in the rich flavors of Gumbo, a delectable and hearty stew featuring andouille sausage, shrimp, tomatoes, and vegetables served over a bed of rice. While patience is a key ingredient in letting the flavors meld, the end result is undoubtedly worth the wait!
Ingredients & Substitutions
Roux:
The roux plays a crucial role as the main thickening agent in gumbo. Brace yourself for a dedicated upper body workout as constant stirring for about 40 minutes is essential.
Vegetables:
The classic trio of celery, onion, and green bell peppers, often referred to as ‘The Holy Trinity,’ forms the vegetable base of gumbo. Additionally, minced garlic adds an extra layer of flavor.
Meats:
This recipe combines andouille sausage (smoked sausage) and shrimp, but feel free to personalize by adding your favorite proteins like crab, chicken, or crawfish.
Tomatoes:
While the addition of tomatoes to gumbo may spark debates, the flavor they contribute and their complementarity to shrimp in this recipe make them a delightful inclusion.
Filé Powder:
This herbal powder, derived from ground sassafras tree leaves, serves as a flavor enhancer and thickening agent. In the absence of filé powder, a pinch of cornstarch or tapioca powder can be a suitable alternative.
What is Gumbo?
Gumbo, a luscious thick soup or stew, takes center stage as the official cuisine of Louisiana. With diverse protein options ranging from meat to shellfish, gumbo typically involves a roux for thickening and incorporates celery, onion, and green bell peppers.
What is the Difference Between Gumbo and Jambalaya?
Although Gumbo and Jambalaya share Southern roots, they differ in presentation. Gumbo, such as this recipe, is served over cooked rice, while Jambalaya features rice cooked within the dish. Gumbo also employs a roux, a characteristic absent in Jambalaya.
Can I Make Gumbo Ahead of Time?
Absolutely! Allowing the stew to rest overnight enhances the melding of flavors. After preparation, let it cool and store it in an airtight container in the refrigerator for a day or two. When ready to serve, warm it on the stovetop and prepare the rice.
How to Store
For any leftover gumbo, refrigerate it in an airtight container for up to 3 days.
Can I Freeze Gumbo?
Certainly! Gumbo freezes well for up to 3 months (excluding rice). Opt for smaller portions for convenient lunches or dinners. Leave room at the top of containers for expansion. While reheating may not match the freshness of the original, the frozen gumbo remains a delicious and handy option. Don’t forget to label and date the containers.
Ingredients
Roux:
- ¾ cup (1½ sticks / 170 g) unsalted butter
- 1 cup (125 g) all-purpose flour
Veggie Mixture:
- 2 ribs celery, roughly chopped (about 1 cup)
- 1 large yellow onion, roughly chopped (about 1 cup)
- 1 large green bell pepper, roughly chopped, seeds removed (about 1 cup)
- 2 teaspoons garlic, minced
Gumbo:
- 10 cups (2.41 kg) beef broth
- 1 ring (14 ounces) andouille sausage, or kielbasa, sliced into rounds
- 1 can (14.5 ounces) stewed tomatoes
- 1 can (6 ounces) tomato sauce
- 2 tablespoons hot sauce
- 1 tablespoon white sugar
- ½ teaspoon Cajun seasoning
- ½ teaspoon dried thyme leaves
- 4 teaspoons gumbo file powder, divided
- 4 bay leaves
- 3 pounds uncooked medium shrimp, peeled, deveined
- 2 tablespoons Worcestershire sauce
- Cooked white rice, for serving
Instructions
- In a large 6-quart pot over medium-low heat, melt butter. Add flour and whisk until smooth. Continue cooking, whisking constantly until the roux turns deep brown (about 30-40 minutes). Be cautious to prevent burning.
- Remove from heat. Continue whisking until the mixture cools slightly. Set aside.
- While the roux cools, add chopped celery, onion, pepper, and garlic to a food processor. Process until finely chopped.
- Add the vegetable mixture to the roux and stir to combine. Place the pot over medium-low heat and heat until vegetables are tender (8-12 minutes). Slowly whisk in broth and bring to a boil (15-20 minutes).
- Reduce heat to low. Add sausage, stewed tomatoes, tomato sauce, hot sauce, sugar, Cajun seasoning, and thyme. Stir to combine. Add bay leaves and simmer, uncovered, for 45 minutes.
- After 45 minutes, add 2 teaspoons of gumbo filé powder, stirring to combine. Continue simmering for an additional 15 minutes.
- Remove bay leaves. Add shrimp and Worcestershire sauce. Continue cooking over low heat for 45-60 minutes to allow flavors to meld.
- Stir in the remaining gumbo filé powder.
- Serve over cooked white rice.
