Seafood Gumbo Recipe
Starting with our house dark roux, this gumbo features hearty vegetables, andouille sausage, shrimp, and plenty of spices. Served with white rice.
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Ingredients
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Roux
Gumbo Ingredients
Serving
Method
Roux
- 1
Make the Roux
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly.
- 2
Cook the Roux
Continue to cook the roux, stirring constantly, until it turns a deep brown color, similar to chocolate. This should take about 20-30 minutes. Be careful not to burn it.
Gumbo Preparation
- 3
Sauté Vegetables
Once the roux is ready, add the diced onions, bell pepper, and celery (the 'holy trinity'). Cook for about 5 minutes until the vegetables are softened.
- 4
Add Garlic and Sausage
Stir in the minced garlic and sliced andouille sausage. Cook for an additional 5 minutes, stirring occasionally.
- 5
Combine Other Ingredients
Add the canned tomatoes, chicken broth, bay leaves, thyme, cayenne pepper, paprika, salt, and black pepper. Bring the mixture to a simmer.
- 6
Cook the Gumbo
Reduce the heat to low and let the gumbo simmer for about 45 minutes, stirring occasionally. Add water if the mixture gets too thick.
- 7
Add Shrimp
In the last 5 minutes of cooking, add the shrimp to the gumbo. Cook until the shrimp are pink and opaque.
- 8
Finish and Serve
Remove the bay leaves from the gumbo. Serve hot over cooked white rice and garnish with sliced green onions.
