Authentic Louisiana Gumbo
A rich, slow-cooked stew blending smoky sausage and fresh shrimp in a dark, flavorful roux.
90 min
Medium
Cajun/Creole
4 servings
The story behind
I’ll never forget the first time I smelled a real gumbo cooking down in the South. It’s a labor of love that starts with a dark roux—patience is definitely the main ingredient here! This dish is a beautiful mix of cultures, and to me, it tastes like a big family gathering. It’s the ultimate dinner for when you need something hearty. I love serving it with a side of buttery cornbread and maybe a cold ginger ale or a local craft beer. It’s honestly the kind of meal that makes you want to take a nap right after because you’re so satisfied.
Instructions
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1Heat the oil and flour in a heavy pot over medium heat, stirring constantly until it turns a deep, dark brown color.
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2Stir in the sliced sausage and let it brown slightly, then slowly pour in the chicken stock while whisking.
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3Add the okra and let the stew simmer on low heat until it thickens up beautifully.
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4Toss in the shrimp at the very last minute so they stay tender and juicy.
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5Place a scoop of warm rice in each bowl and ladle the hot gumbo over it.
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