Description
An authentic, rich, and smoky New Orleans Shrimp and Andouille Gumbo made with a classic dark roux and the holy trinity. This one-pot wonder is freezer-friendly, customizable, and delivers deep, complex flavors that bring people together.
Ingredients
Scale
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 2 large yellow onions, diced
- 2 medium green bell peppers, diced
- 3 stalks celery, diced
- 1 pound andouille sausage, sliced
- 2 pounds boneless, skinless chicken thighs, cubed
- 1 pound large shrimp, peeled and deveined
- 6 cups low-sodium chicken stock
- 2 tablespoons tomato paste
- 6 cloves garlic, minced
- 2 teaspoons dried thyme
- 1 teaspoon cayenne pepper
- 2 bay leaves
- 1 tablespoon filé powder
- Salt and black pepper to taste
- 4 stalks green onions, sliced
- 1 tablespoon Cajun seasoning
- Steamed white rice for serving
Instructions
- Make the dark roux: In a Dutch oven, combine 1 cup vegetable oil and 1 cup flour over medium heat. Whisk until smooth, then reduce heat to medium-low. Stir constantly for 30-45 minutes until the mixture is the color of dark chocolate and smells like hot chocolate. Do not walk away.
- Add the holy trinity: Immediately add diced onions, bell peppers, and celery to the roux. Stir vigorously to stop the cooking of the roux and sweat the vegetables for about 5 minutes until onions are translucent.
- Sauté protein: Add sliced andouille sausage and cubed chicken thighs. Cook for 10 minutes, stirring occasionally, until sausage is browned and chicken is seared.
- Simmer: Pour in chicken stock, tomato paste, garlic, thyme, cayenne, bay leaves, and Cajun seasoning. Stir to combine. Bring to a boil, then reduce heat to low. Cover partially and simmer for 45-60 minutes, stirring occasionally, until gumbo thickens and chicken is tender.
- Add shrimp: Stir in the shrimp and cook for 3-5 minutes until pink and opaque. Do not overcook.
- Finish: Remove pot from heat and discard bay leaves. Sprinkle in filé powder gradually while stirring. Taste and adjust salt and pepper.
- Serve: Ladle gumbo over steamed white rice. Garnish with sliced green onions and serve with hot sauce on the side.
Notes
The roux is the soul of the gumbo; ensure it reaches a dark chocolate color without burning. Add filé powder only after removing the pot from heat to prevent stringiness. Shrimp cook quickly, so add them at the very end. Gumbo tastes better the next day and freezes well for up to 3 months (omit shrimp when freezing).
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl with rice
- Calories: 450
- Sugar: 4
- Sodium: 800
- Fat: 22
- Saturated Fat: 5
- Carbohydrates: 25
- Fiber: 3
- Protein: 35
Keywords: New Orleans gumbo, shrimp gumbo, andouille gumbo, dark roux, holy trinity, Cajun recipe, seafood gumbo, comfort food, one pot meal