Ingredients

½ cup butter (1 stick)

¾ cup all-purpose flour

1 large yellow onion, diced

3 stalks celery, diced

1 large green bell pepper, diced

1 tablespoon minced garlic (about 4 cloves)

64 ounces chicken broth (8 cups)

2 cans diced tomatoes with green chilies (14.5 ounces each)

1 ½ pounds smoked sausage, sliced

2 cups cut okra, frozen or fresh

3-4 bay leaves

1 teaspoon black pepper

1 teaspoon Italian seasoning

½ teaspoon ground coriander

½ teaspoon salt

¼ teaspoon ground cumin

¼ teaspoon cayenne pepper

2 pounds large shrimp, peeled and deveined

¼ cup chopped fresh parsley

Instructions

Step 1: In a large stockpot, melt the butter over medium-high heat. Whisk in the flour and cook for 5–7 minutes, whisking constantly until the roux turns a golden brown color, similar to peanut butter, and develops a nutty aroma.

Step 2: Add the diced onion, celery, bell pepper, and minced garlic to the roux. Cook until the onion becomes translucent, allowing the roux to coat the vegetables and brown slightly.

Step 3: Gradually whisk in half of the chicken broth, stirring continuously until the mixture is smooth and all flour is incorporated.

Step 4: Add the remaining chicken broth, diced tomatoes with green chilies, bay leaves, black pepper, Italian seasoning, coriander, salt, cumin, and cayenne pepper. Bring the mixture to a low boil over medium heat.

Step 5: Stir in the okra and smoked sausage, reduce the heat to medium-low, and let simmer until the okra is fully cooked and tender.

Step 6: Add the peeled and deveined shrimp to the gumbo. Cook for 5–8 minutes until the shrimp are pink and firm. Finally, stir in the chopped fresh parsley and remove from heat.

Step 7: Serve the gumbo hot, ideally over steamed rice or your favorite side.

Tips & Variations

Make the roux slowly and patiently; it’s the foundation of your gumbo’s flavor and color.

For extra depth, consider adding a splash of Worcestershire sauce or a few dashes of hot sauce.

Swap smoked sausage for Andouille sausage for a smokier flavor.

Use fresh okra if available for better texture; frozen works fine in a pinch.

Gumbo tastes even better the next day, once the flavors have melded together.

FAQs

Can I make gumbo without seafood?

Yes, you can omit the shrimp and add more sausage, chicken, or other protein to suit your preference. Gumbo is flexible and you can customize it based on what you have.

What is the best way to thicken gumbo?

The roux is the traditional thickener for gumbo. Cooking the flour and butter mixture until it reaches a peanut butter color creates a nutty base that thickens and flavors the dish. Adding okra also helps naturally thicken the gumbo.