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If you crave big Southern flavors, you’ll love this chunky shrimp and sausage stew. It’s got juicy shrimp, spicy andouille, and that Cajun base of peppers, onion, and celery in a slow-cooked, dark roux. The longer it bubbles away, the richer and cozier it gets. You’ll want this when it’s chilly or you’ve got a crowd coming by.
The first time I made gumbo, I was a little nervous. But once I got the roux down and tasted it, I was obsessed. Now, my friends always want it when it’s cold out and we’re hanging out.
Hearty Ingredients
- Dried thyme leaves and Cajun seasoning: These add that punchy, herby flavor. Use fresher dried spices if you can.
- White sugar: Just a pinch smooths out tangy notes.
- Bay leaves: Toss a couple in for a gentle herbal background.
- Worcestershire sauce and Tabasco hot sauce: Give your pot a little zing and some fire.
- Gumbo file powder: Wildly tasty and thickens the gumbo—look for it with the spices.
- Canned stewed tomatoes and tomato sauce: These keep the gumbo fresh-tasting and add body.
- Minced garlic: Adds a deep, savory kick—fresh is best.
- Yellow onion, celery, and green bell pepper: That classic Cajun trio—choose super crisp veggies.
- Beef broth: This brings the savory base. Low sodium is easiest so you’re not fighting the salt.
- Andouille sausage: Go for a chunky, smoky sausage to bring spice and heartiness.
- Uncooked medium shrimp: Sweet and plump bites every time. If possible, grab Gulf or wild caught.
- All purpose flour: This makes your roux, so fresh flour gives the tastiest results.
- Butter: Go unsalted for a richer, browner roux.
Easy Instructions
- Final Flavor Boost:
- Stir in the rest of the file powder just before eating. Ladle over hot steamed rice.
- Finish the Gumbo:
- Toss out the bay leaves, add the raw shrimp and Worcestershire. Let it bubble on low for 45 to 60 minutes so the seafood cooks gently and flavors blend together.
- Add File Powder:
- Mix in 2 teaspoons of file powder, then simmer another 15 minutes for more body and taste.
- Simmer the Gumbo:
- Turn the heat down so it gently simmers. Toss in sausage slices, tomato, tomato sauce, Tabasco, sugar, thyme, Cajun seasoning, and bay leaves. Simmer uncovered for about 45 minutes.
- Build the Base:
- Slowly add beef broth, whisk until smooth. Bring to a rolling bubble—takes 15 to 20 minutes.
- Sauté the Veggies:
- Put your veggie blend into the slightly cooled roux. Stir until mixed, return to heat, and cook at medium low for 8 to 12 minutes so everything softens and smells amazing.
- Prep the Vegetable Trinity:
- Roughly chop celery, onion, and bell pepper, then blend with garlic in a food processor. Aim for tiny bits, not a puree.
- Cool the Roux:
- Take the pot off the heat, keep stirring for a bit. Let it rest a few minutes before the next move.
- Make the Roux:
- On medium-low, melt your butter in a big 6-quart pot, then whisk in your flour so it’s super smooth. Keep whisking for 30–40 minutes until you hit a deep brown color. Don’t take your eyes off it or let it burn—flavor’s everything here.
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The best thing? I can’t get enough of that file powder—it’s got a woodsy smell that makes me think of old trips to New Orleans and laughing over bowls with my family.
Simple Storage
Keep any leftover stew in a sealed container in the fridge up to four days—it gets even better overnight. For longer storage, divide it into freezer containers and freeze for up to three months. Thaw in the fridge, then gently warm it on the stove to keep the shrimp perfect.
Swap Ideas
No andouille around? Grab some smoked kielbasa or any tasty pork sausage instead. Chicken can swap in for sausage if you want a lighter flavor. Try homemade chicken or seafood broth instead of beef broth to see what you like best.
Tasty Ways to Serve
Serve this stew piping hot on a mound of steamed rice. Top it with some chopped green onions or parsley for color. Set out extra hot sauce for those who want serious heat, and a piece of crispy French bread is always a win for soaking up the broth.
Short Gumbo Backstory
This Southern wonder is a mashup of African, French, and Native ingredients. Its name traces to a West African word for okra—a classic thickener. File powder came from the Choctaw, and the rich roux is straight out of French kitchens. Everyone puts their own spin on it and it’s best when shared.
Recipe FAQs
- → How do you know your roux is ready?
Keep mixing the flour and butter over gentle heat so it doesn’t burn. You want it to turn rich brown—plan for 30-40 minutes and don’t walk away.
- → Which sausage works best here?
Spicy andouille’s the classic, but if you have any smoky sausage it’ll work fine too.
- → When’s the right time to add shrimp?
Toss your shrimp in at the very end. Let them just turn pink so they stay juicy and tender.
- → Why bother with gumbo filé powder?
Filé, ground from sassafras, thickens up your gumbo and gives it a cool earthy taste. Sprinkle it in a bit at a time to build up flavor.
- → Do I have to serve this over rice?
Rice soaks up all that great broth, but if you’d rather, scoop it up with bread or eat on its own. You do you!
- → Can I make it more or less spicy?
For sure! Dial back the Cajun spice and hot sauce to mellow it out, or crank them up if you like a kick.