Classic Southern Gumbo with Fresh Shrimp and Andouille Sausage

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Few dishes embody the heart and soul of Southern cooking quite like gumbo. This rich, flavorful stew is more than just a meal—it’s a celebration of culture, history, and community. From the deep, chocolatey roux to the bold flavors of Andouille sausage and fresh shrimp, gumbo brings people together around the table with its comforting warmth and unmistakable taste.

The History and Culture of Gumbo

Gumbo is a dish rooted in Louisiana’s diverse cultural heritage. Its name is thought to derive from the West African word ki ngombo for okra, one of the earliest thickening agents used in the dish. Over centuries, gumbo evolved as a blend of African, French, Spanish, and Native American influences, reflecting Louisiana’s unique melting pot of cultures.

Historically, gumbo was a way to feed large families or communities using ingredients on hand. French settlers contributed the roux, Native Americans introduced filé powder (ground sassafras leaves), and African slaves brought their knowledge of okra. As the dish spread, variations emerged—some featuring seafood like shrimp, crab, or oysters, while others used chicken, duck, or even wild game.

Today, gumbo is a cornerstone of Southern cuisine, served during holidays, family gatherings, and festivals. It’s especially beloved in the cooler months, from autumn through early spring, when its hearty, warming qualities are most appreciated. However, gumbo is just as welcome on Mardi Gras tables or at summer seafood boils along the Gulf Coast.

Why This Gumbo Recipe Stands Out

This recipe for Classic Southern Gumbo stays true to tradition while offering the perfect balance of flavor and convenience. It starts with a rich, dark roux—the foundation of any great gumbo—paired with the "Holy Trinity" of onion, bell pepper, and celery. Andouille sausage brings smoky, spicy notes, while fresh shrimp adds a delicate sweetness. A blend of seasonings, including cayenne, thyme, and filé powder, ties everything together, creating a dish that’s as satisfying as it is flavorful.

Times to Make Gumbo

Gumbo is perfect for a variety of occasions:

• Cold Weather Comfort: When the temperatures drop, nothing beats a warm bowl of gumbo to ward off the chill.

• Holidays and Gatherings: Gumbo is a showstopper for Thanksgiving, Christmas, or Mardi Gras feasts.

• Game Day: Serve gumbo for a crowd-pleasing meal during tailgating or Super Bowl parties.

• Family Dinners: This recipe makes a large batch, perfect for feeding a family with leftovers to spare.

No matter when you serve it, gumbo’s bold flavors and soulful essence will transport you straight to Louisiana with every bite.

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Classic Southern Gumbo with Fresh Shrimp and Andouille Sausage

Yield: 6-8

Author: Kimberly Scott

Prep time: 45 MinCook time: 2 HourTotal time: 2 H & 45 M

Classic Southern Gumbo with fresh shrimp, Andouille sausage, and chicken, simmered in a rich, dark roux with bold spices and the 'Holy Trinity' of vegetables. This hearty Louisiana dish is perfect for family dinners, holidays, or any time you want a comforting, flavorful meal.

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Ingredients

Proteins

• 1 pound roasted, fried, or stewed chicken, cut into bite-sized pieces
• 1 pound Andouille sausage, sliced into ½-inch medallions
• 1 pound fresh shrimp, peeled and deveined (tails optional)

Vegetables

• 1 medium yellow onion, diced small
• 1 green bell pepper, diced small
• 1 red bell pepper, diced small
• 1 cup celery, diced small
• 3 cloves garlic, minced
• ½ cup green onions, thinly sliced (half for the pot, half for garnish)
• ¼ cup parsley, chopped

Liquids

• 5– 6 cups low sodium chicken broth

Seasonings

• 1 tablespoon Gumbo Filé Powder
• 1– 2 teaspoons cayenne pepper, or to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon black pepper, or to taste
• 1 teaspoon dried basil
• 1 teaspoon paprika
• 1 teaspoon kosher salt, or to taste
• 1–2 bay leaves

Roux

• 1 cup all-purpose flour (4.25 ounces)
• ⅔ cup lard or shortening (about 4.8 ounces)

Instructions

Prepare the Proteins

1. Slice the Andouille sausage into ½-inch medallions and brown both sides in a frying pan. Set aside.
2. Cut or tear the chicken into bite-sized pieces. Set aside.
3. Peel and devein the shrimp, removing the tails if desired. Rinse under cold water and pat dry. Keep refrigerated until ready to use.

Prepare the Vegetables and Seasonings

1. Dice the onion, green pepper, red pepper, and celery. Place them in a large bowl.
2. Mince the garlic and add it to the bowl.
3. Chop parsley and slice green onions, setting aside half of the green onions for garnish.
4. Measure the seasonings into a small bowl for easy addition later.

Make the Roux

1. In a heavy pot, such as a Dutch oven, melt the lard or shortening over low to medium-low heat.
2. Gradually add the flour, stirring constantly to avoid lumps.
3. Cook the roux over low heat, stirring continuously with a flat wooden spoon or whisk, until it turns a dark, chocolatey brown (about 35–45 minutes). Adjust the heat as needed to prevent burning. If the roux burns, discard it and start over.

Assemble the Gumbo

1. Add the diced vegetables and minced garlic to the finished roux. Sauté until the vegetables are tender, about 5–7 minutes.
2. Gradually add the chicken stock, stirring to combine and ensure the roux is fully incorporated.
3. Add the chicken, sausage, and seasonings (except Gumbo Filé Powder). Include the bay leaves. Simmer for 20–30 minutes, stirring occasionally.

Add the Shrimp

1. Add the fresh shrimp to the pot during the last 5 minutes of cooking. Simmer just until the shrimp are pink, opaque, and cooked through.

Finish and Serve

1. Remove the pot from the heat and stir in the Gumbo Filé Powder.
2. Serve over steamed rice. Garnish with green onions and a sprinkle of paprika for color, if desired. Warm French bread or cornbread on the side makes an excellent accompaniment.

Notes

Storing Gumbo

In the Refrigerator:

• Let the gumbo cool to room temperature before storing.
• Transfer to an airtight container.
• Gumbo will keep for 3–4 days in the fridge. Reheat on the stovetop over low heat, stirring occasionally, until hot.

In the Freezer:

• Gumbo freezes beautifully!
• Allow it to cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags, leaving a little space for expansion.
• Gumbo can be frozen for 3–4 months. For best results, thaw in the refrigerator overnight before reheating.

Tips for Freezing:

• If you plan to freeze, consider adding the shrimp fresh when reheating, as shrimp can become rubbery after freezing and reheating multiple times.
• Store rice separately from the gumbo to maintain its texture when reheate

Reheating Frozen Gumbo

1. Thaw overnight in the fridge, if frozen.
2. Reheat gently on the stovetop over medium heat, stirring occasionally, until warmed through.
3. Add a splash of water or chicken stock if the gumbo thickens too much during storage.

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Nutrition Facts

Calories

664

Fat

46 g

Sat. Fat

13 g

Carbs

30 g

Fiber

3 g

Net carbs

27 g

Sugar

6 g

Protein

37 g

Sodium

1339 mg

Cholesterol

187 mg

The nutritional information provided is automatically generated and is intended as a general guide. While we strive for accuracy, the values may not be exact due to variations in ingredients, preparation methods, and portion sizes. For precise dietary needs or concerns, please consult a qualified nutritionist or dietitian.

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