Gumbo

Most of you don’t know this, but I was actually born in Louisiana and my family heritage runs deep there, so I am a bit of a cajun baby – as my mom used to call me. Although I didn’t grow up in Louisiana, I still like to think of myself as having ties to the cuisine and culture since after all, it is in my blood! Anyways, growing up I never really loved spice or flavor and certainly would throw a fit for having to eat anything with fish in it. But as I have matured, so has my palette and taste buds and have learned to love spices, flavor, and most foods. Growing up, my family made and ate a lot of gumbo and shrimp and grits – some classic southern dishes – and they remind me of home and comfort. I myself have never braved making my own gumbo…that is until now! It sounded so good and living so far away from home, I can’t just run over to my parent’s house to have them cook for me, so after a short phone call with my mom and a quick trip to the grocery store, I was ready to make my own gumbo using a few of my moms tips, tricks, and recipe secrets! I can definitely say that I nailed this recipe and it was just like I remember. It has a delicious smoky flavor with a kick of heat and yummy shrimp and sausage to go along with it.

  • 1/4 Cup Oil
  • 3 Tbsp Butter
  • 1/2 Cup Flour
  • 1 Bay Leaf
  • 1 Yellow Onion, Diced
  • 1 Cup Celery, Diced
  • 1 Green Bell Pepper, Diced
  • 2 Tbsp Minced Garlic
  • 4 Cups Beef Broth
  • 1 Cup Crushed Tomatoes
  • 2 15oz Cans Kidney Beans
  • 4 Links Andouille Sausage, Sliced
  • 1 Lb Shrimp, Peeled and Cleaned
  • Cajun Seasoning (See Below)
  • Optional: Rice, Parsley

Cajun Seasoning:

  • 1 1/2 Tbsp Smoked Paprika
  • 3/4 Tbsp Garlic Powder
  • 3/4 Tbsp Onion Powder
  • 3/4 Tbsp White Pepper
  • 3/4 Tbsp Black Pepper
  • 2 Tbsp Salt
  • 3/4 Tbsp Oregano
  • 1/2 Tbsp Cayenne
  • 1/4 Tbsp Thyme
  • Serves: 6-8
  • Prep Time: 10 Minutes
  • Cook Time: 50 Minutes
  • Total TIme: 60 Minutes

To Make:

  1. *this step is completely optional – it is to brown the sausage, but you can add it to the pot without this step to save some time.* Heat a large pan over medium to high heat heat and add the andouille sausage in a single layer. Cook for 5 minutes, flip and cook for another 5 minutes until browned on each side. Remove the sausage from the pan and transfer to a bowl and set aside.
  2. Heat a large pot (like a dutch oven) over medium heat and add in the oil and butter. Once the butter is fully melted, add in the flour. Using a whisk, mix until the flour is completely dissolved. Continue cooking, stirring frequently, for 15-20 minutes until the roux turns in to a darker color – you are wanting it to be the color of peanut butter.
  3. Once the roux is done, add in the onion, green pepper, and celery and continue cooking for 3-5 minutes until the vegetables start to soften.
  4. Next, add in the minced garlic and bay leaf and slowly start adding in the beef broth. *Add in about 1/2-3/4 cup at a time and slowly combine so the broth begins to thicken.
  5. Once the broth is fully incorporated, add in the crushed tomatoes, andouille sausage, kidney beans and cajun season and stir to combine well. Bring to a simmer and allow to cook for 12-15 minutes.
  6. Finally, reduce the heat to low and add in the shrimp. Continue cooking for another 8-10 minutes until the shrimp are cooked through.
  7. Divide the gumbo between bowls, serve with rice (if using) and top with parsley. Serve and enjoy!

5 thoughts on “Gumbo

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