Why does this recipe omit okra and filé powder?

My recipe omits okra and filé powder primarily for simplicity. While both are traditional thickeners in gumbo, I've chosen to rely solely on the roux to provide the dish's body and depth. Also, depending on where you live, okra and filé powder can be hard to find; this version is made with easy-to-find ingredients.

What is the importance of the roux and how dark should it be?

The roux is fundamental to gumbo. It not only thickens the stew but also provides a distinct, rich flavor. Depending on the gumbo, the roux can range from a light tan to a deep chocolate brown. The darker the roux, the deeper and more complex the flavor will be, but it's essential to cook it slowly to prevent burning.

Can I make gumbo ahead of time?

The gumbo can be partially prepared, one day ahead of time, up until the point where you add the sliced sausage and shrimp to the broth. Before serving, simply bring the broth to a simmer and then proceed with the recipe.

Gumbo is best served fresh, but leftovers can be frozen in an airtight container for up to 3 months. Thaw in the refrigerator overnight before serving. When reheating, bring it to a gentle simmer over low heat. Be mindful that shrimp can become slightly tougher when reheated. (Freeze any leftover rice separately, as rice can become mushy when frozen and reheated in soup.)

Can I add more protein to this gumbo?

Absolutely! At my house, everyone always fishes out the sausage and shrimp, leaving me with a huge pot of leftover broth. If your crew does the same, feel free to increase the sausage and shrimp in the recipe. If you have any leftover chicken in the fridge, you can throw that in too.

Gumbo - Once Upon a Chef

Gumbo

By Jenn Segal

Bring the flavor of the bayou home with this comforting gumbo, brimming with spicy andouille sausage and succulent shrimp.

Servings: 6 to 8

Prep Time: 30 Minutes

Cook Time: 1 Hour 10 Minutes

Total Time: 1 Hour 40 Minutes

Ingredients

7 tablespoons vegetable oil, divided
1½ pounds smoked Andouille sausage (see note)
¾ cup all-purpose flour
1½ cups chopped yellow onions (from one large onion)
2 stalks celery, diced
1 red bell pepper, seeded and diced
7 cups low-sodium chicken broth
2 tablespoons tomato paste
1 teaspoon salt
1 teaspoon sugar
¼ teaspoon cayenne pepper (optional)
2½ teaspoons Creole seasoning, such as Emeril's Essence or Tony Cachere's
1 teaspoon chopped fresh thyme, or ½ teaspoon dried
2 bay leaves
1½ pounds large shrimp, peeled and deveined
½ cup chopped scallions, white and green parts, from about 4 scallions
Cooked white rice, for serving

Instructions

In a Dutch oven or large, heavy-bottomed pot, heat 1 tablespoon of the oil over medium-high heat. Add the sausages and brown on all sides, 5 to 7 minutes. Set the browned sausages aside on a cutting board.
Lower the heat to medium and add the remaining 6 tablespoons of oil to the pot. Add the flour and cook, stirring slowly and constantly with a wooden spoon (making sure to scrape the corners of the pot), until the roux turns the color of milk chocolate. Depending on the type of pot you use, this process can take anywhere from 5 to 15 minutes; be patient to get the right color. (The roux will smell toasty as it browns—that’s okay, but if it starts to smoke at any point, turn the heat down or remove the pot from the heat for a moment.)
Add the onion, celery, and bell pepper and cook with the roux, stirring frequently, until softened, 7 to 9 minutes.
Gradually add the chicken broth, whisking to incorporate the roux as you go, and making sure to scrape the bottom and corners of the pot. Don’t worry if it looks like the roux isn’t blending with the broth; it will come together once it boils.
Stir in the tomato paste, salt, sugar, cayenne (if using), Creole seasoning, thyme, and bay leaves. Bring to a boil, stirring frequently and scraping the bottom and corners of the pot where the roux may settle. Turn down the heat and simmer, uncovered and stirring occasionally, for 20 minutes.
Meanwhile, cut the browned sausages on a diagonal into ½-inch slices.
Add the sliced sausage and shrimp to the gumbo and simmer until the sausage is heated through and the shrimp are just cooked, 3 to 4 minutes.
Remove and discard the bay leaves, and then stir in the scallions. Spoon white rice into bowls and ladle the gumbo around the rice.
Make-Ahead/Freezing Instructions: The gumbo can be partially prepared, one day ahead of time, up until the point where you add the sliced sausage and shrimp to the broth. Before serving, simply bring the broth to a simmer and then proceed with the recipe. Leftover gumbo can be frozen in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating. When reheating, bring it to a gentle simmer over low heat. Be mindful that shrimp can become slightly tougher when reheated.
Andouille is a seasoned and smoked sausage made from pork, most often associated with Louisiana Creole cuisine. You can usually find it in the cooked sausage section of your supermarket—and, since it’s already cooked, all you need to do is brown and heat it.

Pair with

Cheddar Bay Biscuits

Nutrition Information

Per serving (8 servings)
Calories: 545
Fat: 39 g
Saturated fat: 10 g
Carbohydrates: 20 g
Sugar: 4 g
Fiber: 2 g
Protein: 28 g
Sodium: 1362 mg
Cholesterol: 156 mg