Filled with shrimp, sausage, and cajun seasoning, hearty gumbo is the true melting-pot dish that will transport you straight to Louisiana after just one bite. Originating in the state, this dish combines the cuisines and ingredients of several cultures including West African, French, German, and Choctaw. It is a top-notch comfort stew centered around a flavorful roux and the holy trinity of Southern cooking: aromatic onions, celery and bell peppers. Whether you’re serving this as a warming weeknight dinner or to celebrate Mardi Gras, read on for our top tips on acing this classic
Ingredients
4 tbsp. butter
1/4 c. all-purpose flour
1 small yellow onion, chopped
1 medium green bell pepper, chopped
2 celery ribs, finely sliced
2 cloves garlic, minced
12 oz. andouille sausage, sliced into 1/2″ rounds
1 tbsp. cajun seasoning (without salt)
2 1/2 tsp. kosher salt, divided
Freshly ground black pepper
1 (15-oz.) can fire-roasted diced tomatoes
4 c. low-sodium chicken broth
1 bay leaf
1 lb. medium shrimp, peeled and deveined
3 scallions, sliced
cooked white rice, for serving
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Directions
SAVE TO MY RECIPES
Step 1
In a large, deep skillet over medium-low heat, melt butter, then add flour. Cook, stirring constantly, until dark caramel colored, 12-15 minutes.
Step 2
Add onions, peppers, and celery, and stir until softened, 5-8 minutes more. Stir in garlic and sausage, then season with Cajun seasoning, 1 teaspoon salt, and pepper. Stir in diced tomatoes and chicken broth. Add bay leaf and bring to a boil. Reduce heat to low and simmer until thickened, stirring occasionally, about 1 hour.
Step 3
In the last 6 minutes of cooking, add shrimp. Once shrimp is pink and cooked through, taste and adjust seasonings. Stir in scallions, reserving some for garnish.
Step 4
Serve spooned on top of white rice.
