This is an authentic Southern shrimp gumbo built on a milk-chocolate roux, layered with smoked Andouille sausage, the holy trinity of vegetables, and finished with okra and filé powder. It comes together in 45 minutes of active cooking and can be prepped one day ahead.
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Cook 12 to 14 ounces sliced Andouille sausage in a large Dutch oven or pot over medium-high heat, stirring occasionally, until browned all over, about 5 minutes. Using a slotted spoon, transfer the sausage to a plate.
Reduce the heat to medium. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Add 6 tablespoons unsalted butter, 2 tablespoons neutral oil, and 1/2 cup all-purpose flour. Cook, stirring constantly and scraping the bottom of the pot with the wooden spoon, until the roux resembles the color and texture of melted milk chocolate, 10 to 15 minutes. It will go from smelling like flour to toasted popcorn to nutty coffee. Don’t turn your back on the roux, or it will burn!
Increase the heat to medium-high. Add 1 diced large green bell pepper, 1 diced medium yellow onion, and 3 diced medium celery stalks. Stir to coat in the roux. Cook, stirring frequently, until the onions are translucent, about 6 minutes.
Stir in 5 minced garlic cloves, 2 tablespoons salt-free Cajun seasoning, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon cayenne pepper. Return the sausage and any accumulated juices to the pot. Cook, stirring frequently, until the garlic is fragrant, about 30 seconds.
Stir in 1 (32-ounce) carton low-sodium seafood broth, 1 (14-ounce) can crushed tomatoes, 1 cup water, 2 fresh thyme sprigs, and 2 dried bay leaves. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the gumbo is thickened slightly and the flavors have melded, 35 to 45 minutes.
Uncover and stir in 2 pounds peeled and deveined medium shrimp and 1 (10- to 12-ounce) package frozen cut okra. Return to a simmer and cook until the okra is tender and the shrimp are just cooked through, about 10 minutes.
Remove the pot from the heat. Remove and discard the thyme stems and bay leaves. Stir in 1 tablespoon filé powder and 1 tablespoon white wine vinegar. If you’d like it thicker, stir in up to 1 tablespoon more filé powder. Taste and season with more kosher salt and cayenne pepper as needed. Serve on cooked white rice garnished with the scallions, with hot sauce on the side.
Make ahead: You can make the gumbo through Step 5 up to 1 day in advance. Let it cool, then cover and refrigerate in the pot. Reheat over medium-low heat until simmering, then proceed with Step 6.Storage: Refrigerate leftover gumbo in an airtight container for up to 2 days.
Refrigerate leftover gumbo in an airtight container for up to 2 days. Reheat gently over medium-low heat; do not boil, as shrimp toughens easily.
large Dutch oven or heavy-bottomed pot (at least 5-quart capacity) · wooden spoon or heat-resistant spatula for stirring and scraping roux
Cook the flour and butter mixture, stirring constantly, for 10 to 15 minutes until it resembles melted milk chocolate. This dark roux is essential for authentic gumbo flavor and shouldn't be rushed.
Yes. Complete Steps 1–5, let cool, cover, and refrigerate for up to 1 day. Reheat over medium-low heat until simmering, then add the shrimp and okra in Step 6.
Filé powder thickens and flavors gumbo distinctly. If unavailable, use okra alone (already in the recipe), but the texture and flavor will differ slightly. Do not omit both.
Refrigerate in an airtight container for up to 2 days. Reheat gently over medium-low heat to avoid overcooking the shrimp.
Yes, but thaw and pat dry first. Frozen okra is used unthawed in this recipe, but shrimp benefits from thawing to ensure even cooking.
