Classic Gumbo
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Learn more →Ingredients
6 servings
For the roux
- ½ cup neutral oil (such as vegetable or canola oil)
- ½ cup all-purpose flour
For the gumbo
- 1 medium yellow onion, finely diced
- 3 stalks celery, finely diced
- 1 green bell pepper, finely diced
- 4 cloves garlic, minced
- 12 oz andouille sausage, sliced into ¼-inch rounds
- 1 can (14.5 oz) diced tomatoes, with juices
- 6 cups low-sodium chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 8 oz okra, sliced into ½-inch rounds (fresh or frozen)
- 1 lb large shrimp (21–25 count), peeled and deveined
- 1 tsp worcestershire sauce
For serving
- 3 cups cooked long-grain white rice, for serving
- 3 scallions, thinly sliced (optional)
- hot sauce, for serving (optional)
Instructions
- 1
Heat the oil in a large 6-quart Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the flour all at once and stir constantly with a wooden spoon or heat-resistant spatula, keeping the mixture moving across the entire bottom of the pot, until the roux deepens to a rich chocolate-brown color — the shade of dark cocoa powder — about 25–35 minutes. Watch closely and reduce the heat slightly if the roux begins to smell scorched rather than nutty.
- 2
Add the onion, celery, and bell pepper to the roux all at once — the mixture will sizzle vigorously. Stir continuously until the vegetables soften and the onion turns translucent, about 6–8 minutes.
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