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16Ingredients
90Minutes
280Calories
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Ingredients
US|METRIC
9 SERVINGS
- 1/2 cup oil (high heat, such as canola, corn, or vegetable)
- 1/2 cup all purpose flour
- 1 medium onion (diced)
- 2 bell peppers (I used ½ of each red, green, yellow, orange – see note, diced)
- 3 stalks celery (diced)
- 6 cloves garlic (minced)
- 3 bay leaves
- 8 oz. andouille sausage (sliced, I used Tofurky)
- 2 Tbsp. Cajun seasoning (EACH:, AND tabasco sauce, more or less to taste)
- 1 Tbsp. cayenne (omit if you want it mild)
- 4 cups low sodium chicken broth
- 14.5 oz. stewed tomatoes (and juices, roughly diced)
- 1 1/2 lb. raw shrimp
- 2 tsp. gumbo filé
- sliced scallions
- white rice
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Directions
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium300mg13% |
| Potassium380mg11% |
| Protein8g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber2g8% |
| Sugars3g |
| Vitamin A10% |
| Vitamin C45% |
| Calcium6% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(72)
Simmons 6 months ago
Great recipe!
Added extra seasoning and am not a huge fan of okra so I did about half as much
Victor 2 years ago
Love love love this recipe! Made a ton of food and tasted great. I added okra of course. Next time I make this I’m going “fully loaded” and adding more seafood and chicken. Also good with garlic toast and rice on the side.
Tiara Palm 2 years ago
I swapped potatoes for the tomatoes (not a fan), and added a little more liquid to compensate. It came out great! The flavors really came together.
Samantha Dendy 3 years ago
I’m from New Orleans and have lived in New Orleans since I was born. DONT put tomatoes in your gumbo. It’s not a traditional gumbo.
Gina 3 years ago
Loved this recipe! I omitted the gumbo file because I didn’t have it on hand and the cayenne as I thought the Cajun and hot sauce would pack enough punch - it did! Will definitely make again.
Thomas Gilson 3 years ago
Excellent instructions for makeing the roux. It's a little tedious but so worth it. I keep nudging the temp down as it cooks to not let the cast iron (dutch oven) get too hot. I make it as the recipe states. Made it twice so far and has been delicious both times!bAlso, I cant find filo locally, so that is the only thing omitted. ✌️
Aster 3 years ago
YUMM! I did about half the amount of the spicy stuff and it still turned out nice and spicy so that’s why I said 4 stars instead of 5 because I think it would be TOO spicy if I followed the directions. I added potatoes which was good - this makes a lot of food could easily feed 8 people
Jim Ringo 4 years ago
Made a variation of 5his recipe but cheated with Savoies Roux and a few different spices. I have the Gumbo File which really helps. You can find it online.
Jasmine Collins 4 years ago
Use a wood spoon! I didn’t and had to start over!
Wonderful! Good and hot!
Melissa Lewis 4 years ago
Made this last week. It was okay. Will try it again and add chicken and okra. It was just okay, but I think it was me not the recipe.
Chadiha 4 years ago
Great Dish! I left out the Tabasco and used a little less cayenne but it still had a nice kick to it to go along with great flavor!
Kim Maul 4 years ago
Delicious! Followed the recipe closely; cut back on the cayenne and used homemade veggie broth instead of chicken broth. Had a good kick to it.
Jennifer Fast 4 years ago
It was delish and easy to make. you definitely need to prepare everything ahead of time, because once you start it just quickly picks up. The only down time is at the end when you let it simmer.
antone ellison 4 years ago
We are still waiting to try it because the rice isn’t done yet but I tried a spoonful of everything and it was quite DELICIOUS!!! I definitely recommend making this gumbo!
Eden M. 4 years ago
My boyfriend and I messed up a couple of times along the way but the gumbo still turned out very well.
Joanna Cegielska 4 years ago
Awesome recipe, so tasty! I didn’t add the Tabasco and still came out pretty spicy which I enjoyed
Pekarek 4 years ago
Roux was easier to make than expected. I added some shredded chicken and crab meat and okra. I could have added more spices due to the extra ingredients, but still came out very tasty
Tae 5 years ago
Delicious, would probably reduce the heat to medium-low while cooking the rine to avoid burning.
Chelsea L. 5 years ago
It turned out great! Super flavorful , filling, and authentic. But I will say, I had to make some major adjustments - the spice amounts should be cut in half, and even then it turned out super spicy so I can’t even imagine what 2 full tablespoons would do (and I have a decently high spice tolerance). I’d also recommend a much lower heat and shorter cooking time for the roux step if you’re using a cast iron skillet... mine cooked to a dark brown within less than 5 minutes on a medium high heat. Also the cooking time for the veggies before you add the garlic doesn’t need to be so long at all, 5 minutes really does the trick. Still loved the flavor and everything turned out great, maybe it’s just personal preference on the flavor and cooking times?