Dark roux-based stew layered with shrimp, crab, andouille, and the holy trinity of Creole cooking
Prep Time: 45 mins | Cook Time: 2 hrs 30 mins | Total Time: 3 hrs 15 mins | Serves: 10
Picture a cast-iron cauldron simmering with a mahogany-dark roux, its surface glinting like polished teak, while the scent of smoked paprika, andouille sausage, and caramelized okra swirls through the air like a Louisiana breeze. Each spoonful is a tapestry of textures: silky roux thickened to velvet, plump shrimp and sweet lump crabmeat, earthy filé powder, and the smoky crunch of okra seared in bacon drippings. The first taste hits with the deep, almost chocolatey bitterness of the roux, then blooms into layers—spicy Cajun heat, tangy tomato, briny seafood, and the holy trinity’s vegetal sweetness—all harmonizing like a Zydeco accordion.
This gumbo is a labor of love and patience. The roux, stirred to a brick-red mahogany, forms a foundation as complex as Creole history, while the okra—sautéed with vinegar to tame its slime—adds textural rebellion. The andouille sausage infuses every bite with smokiness, and the filé powder (ground sassafras leaves) lends an earthy, slightly herbal thickness that clings to the back of your throat. Simmered low and slow, it’s a dish that demands respect and rewards with depth.
Ladle it over fluffy white rice in wide, shallow bowls, garnished with emerald green onions and a squeeze of lemon to brighten the richness. Serve with crusty cornbread for dipping and icy Abita beer to cut the heat. Perfect for Mardi Gras feasts, Sunday suppers, or any day you crave a taste of the bayou’s soul.
Why You’ll Love This Dish
✅ Deep, smoky flavor from mahogany roux and andouille
✅ Textural heaven – silky broth, plump shrimp, crispy okra
✅ Freezer-friendly – tastes even better after 24 hours
✅ Celebrates Cajun heritage with every spoonful
This gumbo isn’t just a meal—it’s a culinary heirloom, a bubbling pot of history, spice, and soul that turns dinner into a celebration. Let the good times roll! 🦐🔥
| Nutrition Information (Per 1.5 cups gumbo without rice) | Calories | Carbohydrates | Protein | Fat | |————–|——————-|————-|———| | 420 kcal | 22g | 34g | 22g | Values estimated. Adjust based on ingredient brands. |
Ingredients
Roux & Aromatics
- 1 cup all-purpose flour
- ¾ cup bacon drippings (divided)
- 1 onion, coarsely chopped
- 1 green bell pepper, coarsely chopped
- 1 cup celery, coarsely chopped
- 4 garlic cloves, minced
Proteins & Veggies
- 1 lb andouille sausage, sliced
- 3 lbs medium shrimp, peeled/deveined
- 1 lb lump crabmeat
- 2 (10 oz) packages frozen okra, thawed
Broth & Seasonings
- 3 quarts water
- 6 beef bouillon cubes
- 1 (14.5 oz) can stewed tomatoes
- 1 (6 oz) can tomato sauce
- 4 bay leaves
- 2 tbsp hot sauce (e.g., Tabasco)
- 2 tbsp Worcestershire sauce
- 4 tsp filé powder (divided)
- ½ tsp Cajun seasoning
- ½ tsp dried thyme
- 1 tbsp white sugar
- Salt to taste
Instructions
- Craft the Mahogany Roux: In a heavy saucepan over medium-low heat, whisk 1 cup flour with ¾ cup bacon drippings into a smooth paste. Stir like your gumbo’s soul depends on it, cooking 20–30 minutes until the roux deepens to a rich, brick-red mahogany (think dark chocolate meets campfire smoke). Remove from heat but keep whisking—it’ll carryover cook!
- Holy Trinity Hack: Pulse 1 cup celery, 1 onion, 1 green bell pepper, and 4 garlic cloves in a food processor until confetti-fine. Stir this veggie “holy trinity” into the roux, along with 1 lb sliced andouille sausage. Cook over medium-low for 10–15 minutes, coaxing the mix into a fragrant, sticky jam. Set aside.
- Broth Alchemy: In a Dutch oven, boil 8 cups water with 4 beef bouillon cubes until dissolved. Whisk in the roux-veg-sausage mixture until velvety. Add 1 tsp sugar, 1 tsp salt, 1 tbsp hot sauce, 2 tsp Cajun seasoning, 2 bay leaves, ½ tsp thyme, 1 (14 oz) can stewed tomatoes, and 1 (8 oz) can tomato sauce. Simmer 1 hour, stirring in 2 tsp filé powder at 45 minutes.
- Okra’s Redemption: In a skillet, melt 2 tbsp bacon drippings and sauté 2 cups sliced okra with 1 tbsp white vinegar (cuts the slime!) for 15 minutes until golden-edged. Add to the gumbo pot.
- Seafood Grand Finale: Fold in 1 lb lump crabmeat, 1 lb peeled shrimp, and 1 tbsp Worcestershire sauce. Simmer 45 minutes—let the shrimp plump and the flavors marry. Finish with 2 more tsp filé powder for earthy depth.
- Serve with Swagger: Discard bay leaves. Ladle over steamed rice, garnish with chopped green onions, hot sauce, and lemon wedges. Pass extra filé powder for tradition!
Pro Tip: Swap seafood for smoked chicken or turkey necks for land-lover gumbo. For roux insurance, use a cast-iron skillet to prevent burning. Freezes like a bayou dream!
This Gumbo is a Louisiana explosion—smoky, spicy, and layered with textures from silky roux to plump shrimp. Serve with cornbread, cold beer, and Zydeco tunes for full Cajun immersion. 🎺🍚
| 🍚 Pair With: Steamed white rice or potato salad Buttermilk cornbread Ice-cold Abita beer or sweet tea |
Tag your gumbo glory #BayouMagicGumbo and let the good times roll! 🎶
