Gumbo combines all of the best Creole flavors in a one pot stew. My version has a bit of a kick, but it’s not too spicy. It’s full of flavor and you can spice it up if you like with different hot sauces at the table so everyone can take the dish to their preferred level of heat.

1 Heat the Oil2 Add the flour

oil and flourroux getting colordarkened roux

add onions to roux

3 onions and peppers4 sausage5 stir to coat6 spices7 tomatoes and veggies8 add okra9 lastly add shrimp

10 Gumbo


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  1. ½ cup vegetable or saffola oil
  2. ½ cup all purpose flour
  3. 1 large onion, diced
  4. 1 green bell pepper, chopped
  5. 1 red bell pepper, chopped
  6. 1 red or yellow bell pepper, chopped
  7. 2 pounds Andouille sausage, cut into ½ inch slices
  8. 3 bay leaves
  9. 2 teaspoons kosher salt
  10. 1 teaspoon pepper
  11. 2 teaspoons dried oregano
  12. 1 teaspoon Cajun spice mix
  13. 1 teaspoon garlic powder
  14. 1 teaspoon cayenne
  15. 4 cups chicken broth
  16. 1 cup water
  17. 1 28 ounce can plum tomatoes, crushed
  18. 1 bag frozen okra slices
  19. 2 pounds medium shrimp, peeled, cleaned and tail removed
  1. Tip: Make sure all of the ingredients are prepared in advance and ready before you start to make the gumbo.
  2. Start by making a roux. Heat the oil in a large dutch oven over high heat until the oil shimmers and almost smokes. Add the flour and with a wooden spoon stir until the flour incorporates into the oil and turns a dark red color. The roux will have a toasty aroma, do not burn.
  3. Once you have the ,roux to the right color add in your onion and peppers. Stir so that the roux coats the vegetables, turn the heat down to medium. Cook for about 5 minutes until the vegetables start to get tender, add the sausage and stir to coat again, cook another 5 minutes.
  4. Add the spices, tomatoes, water and broth, stir. Bring mixture to a boil and boil gently for 15 minutes. After 15 minutes, add the frozen okra to the pot, reduce heat to a simmer and cover and let cook another 15 minutes or longer.
  5. Right before serving, add the shrimp and stir to incorporate, cover and simmer for 5 minutes or until the shrimp are fully cooked.
  6. Serve over white rice and a dollop of sour cream and hot sauces.
Shaun Myrick
how good is that

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