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:
- *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.
- 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.
- 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.
- 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.
- 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.
- Finally, reduce the heat to low and add in the shrimp. Continue cooking for another 8-10 minutes until the shrimp are cooked through.
- Divide the gumbo between bowls, serve with rice (if using) and top with parsley. Serve and enjoy!
Aly Eats Food 
5 thoughts on “Gumbo”