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Classic comfort food stew simmered to perfection, filled with andouille sausage + shrimp. So cozy and just so darn good.
This shrimp gumbo has been made on repeat all winter long. And I really do mean all winter long. Because there’s truly nothing better than walking into the house with the aroma of this gumbo simmering for the past 2 hours, waiting to be devoured, in the dead of winter.
Now it requires a bit of stirring and patience for the dark roux (the key to a great gumbo recipe) but I promise, your efforts will be well worth it. It’s savory, rich, hearty, and just so darn good, especially with a dash of hot sauce and some crusty bread off to the side.
TOOLS FOR THIS RECIPE
WHAT IS GUMBO?
Gumbo is a very popular stew in Louisiana made with a dark roux, the holy trinity of vegetables (onion, bell pepper, and celery), and a combination of seafood, andouille sausage, and chicken, typically served hot over cooked rice.
WHAT IS A DARK ROUX?
A roux is equal parts fat and flour. And the dark roux here takes patience (and the base for a very good gumbo recipe!). The roux requires constant stirring to prevent burning, and the color should resemble dark brown, or the color of milk chocolate.
CAN I USE DRY HERBS INSTEAD?
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
I’M SKEPTICAL ABOUT THE OKRA. CAN I OMIT OR SUBSTITUTE?
You can omit the okra or substitute with other vegetables such as zucchini, green beans or broccoli florets.
HOW DO YOU SERVE GUMBO?
Gumbo is traditionally served hot with cooked white rice and hot sauce on the side.
- 1 cup basmati rice
- 5 tablespoons vegetable oil, divided
- 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
- ¼ cup unsalted butter
- ½ cup all-purpose flour
- 1 onion, diced
- 1 green bell pepper, diced
- 3 ribs celery, diced
- 3 cloves garlic, minced
- 8 cups chicken stock
- 1 (14.5-ounce) can petite diced tomatoes
- 1 tablespoon Worcestershire sauce
- 3 sprigs fresh thyme
- 2 bay leaves
- 2 ½ cups frozen sliced okra
- 1 ½ pounds medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup chopped fresh parsley leaves
- 1 tablespoon hot sauce
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In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
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Heat 1 tablespoon vegetable oil in a large stockpot or Dutch oven over medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside.
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Reduce heat to low; add butter and remaining 4 tablespoons vegetable oil to the Dutch oven, stirring until butter has melted, about 1-2 minutes.
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Whisk in flour until dark brown, about 20-25 minutes.
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Increase heat to medium; add onion, bell pepper, celery and garlic. Cook, stirring occasionally, until tender, about 6-8 minutes.
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Stir in chicken stock, scraping any browned bits from the bottom of the Dutch oven. Stir in sausage, tomatoes, Worcestershire, thyme and bay leaves.
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Bring to a boil; cover, reduce heat and simmer until reduced and flavors have blended, about 2 hours.
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Stir in okra until heated through, about 5 minutes.
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Stir in shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and cooked through, about 3-5 minutes.
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Remove from heat; discard bay leaves and stir in parsley.
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Serve immediately with rice and hot sauce, if desired.