Description
A flavorful and hearty gumbo featuring shrimp and smoked sausage, thickened with a dark roux and served over rice.
Ingredients
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 2 large yellow onions, chopped
- 2 large green bell peppers, chopped
- 4 celery stalks, chopped
- 6 cloves garlic, minced
- 1 pound smoked sausage (like andouille or kielbasa), sliced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 8 cups chicken broth or seafood stock
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (or to taste)
- 2 bay leaves
- 1 pound large shrimp, peeled and deveined
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped green onions
- Salt and black pepper to taste
- Cooked white rice, for serving
Instructions
- **Make the Roux:** In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour until smooth. Cook the roux, stirring constantly, for 30 to 45 minutes, or until it reaches a dark chocolate color. Be careful not to burn it.
- **Sauté the Vegetables:** Once the roux is dark, add the chopped onions, bell peppers, and celery (the ‘Holy Trinity’). Cook, stirring frequently, until the vegetables are softened, about 8-10 minutes.
- **Add Aromatics and Sausage:** Stir in the minced garlic and cook for 1 minute more. Add the sliced smoked sausage and cook for 5 minutes, allowing it to brown slightly.
- **Simmer the Gumbo:** Stir in the diced tomatoes (with juice), chicken broth, thyme, oregano, cayenne pepper, and bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour, allowing the flavors to meld.
- **Add the Shrimp:** Increase the heat to medium-low. Add the peeled and deveined shrimp to the pot and cook until the shrimp are pink and opaque, about 3-5 minutes. Do not overcook.
- **Finish and Serve:** Remove the bay leaves. Stir in the fresh parsley and green onions. Taste and adjust seasoning with salt and pepper as needed.
- Ladle the gumbo over cooked white rice and serve hot.
Notes
- The color of the roux is crucial; the darker the roux, the deeper the flavor of the gumbo. Take your time and stir constantly to prevent burning.
- If you prefer a thicker gumbo, you can mash some of the cooked vegetables against the side of the pot during the simmering phase.
- Gumbo is often better the next day, as the flavors continue to develop overnight.
- Serve with additional hot sauce or filé powder (added at the table) for an authentic touch.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Stovetop Simmering
- Cuisine: Cajun/Creole