Bold & Spicy New Orleans Gumbo
Hearty Cajun Seafood Stew with Optional Fiery Citrus Heat
This hearty Gumbo delivers the deep, complex flavors of a true Louisiana classic, featuring a rich dark roux and savory proteins. This Cajun-style dish balances the earthiness of the "holy trinity" of vegetables with succulent shrimp and smoky sausage for a soul-warming meal. It is the ultimate comfort food for anyone seeking an authentic taste of the Gulf Coast.
Prep time: 20 minutes Cook time: 1 hour 15 minutes
Total time: 1 hour 35 minutes Servings: 6
Ingredients:
1/2 cup (120 ml) vegetable oil
1/2 cup (65 g) all-purpose flour
1 lb (450 g) andouille sausage, sliced into rounds
1 lb (450 g) medium shrimp, peeled and deveined
1 large onion, diced
1 green bell pepper (capsicum), diced
2 stalks celery, diced
3 cloves garlic, minced
6 cups (1.4 L) chicken or seafood stock
1 tbsp (15 ml) Cajun seasoning
1 tsp (5 ml) dried thyme
2 bay leaves
2 green onions, sliced for garnish
1/4 cup (10 g) fresh coriander (cilantro) or parsley, chopped
Heat It Up with Eleven Eleven Sauce. For those who crave a fiery kick, stir in a few dashes of Blazing Citrus Hot while the gumbo simmers. This handcrafted small batch hot sauce adds a bold layer of spice and a hint of bright fruitiness that cuts through the richness of the dark roux, making it a perfect flavorful hot sauce for weeknight meals.
Heat Level: 8 out of 10 🔥
Blazing Citrus Hot Sauce is our extreme heat champion, built for serious spice fans and challenge seekers. Carolina Reaper peppers deliver searing intensity, while fresh grapefruit and lemon juice replace vinegar for a bright, tangy lift and full flavor. It is very spicy yet vibrant, turning wings, tacos, grilled meats, and bowls into a bold, citrus charged experience. Turn the heat all the way up and get maximum flavor in every drop.
Drections
1. Begin by heating the vegetable oil in a large black cast iron skillet or heavy pot over medium heat, then whisk in the flour to start your roux. Stir constantly for about 15 to 20 minutes until the mixture reaches a dark chocolate color, being careful not to let it burn. Once the roux is dark and nutty, immediately add the diced onion, green pepper, and celery to the pot to stop the cooking process of the flour.
2. Sauté the vegetables in the roux for about 5 minutes until they are softened and fragrant, then stir in the minced garlic and sliced andouille sausage. Gradually pour in the stock while whisking to ensure a smooth consistency, then add the Cajun seasoning, dried thyme, and bay leaves. Bring the liquid to a rolling boil, then reduce the heat to low and cover the pot to let the flavors marry.
3. Simmer the gumbo for at least 45 minutes, allowing the soup to thicken and the sausage to release its smoky oils into the broth. About 5 minutes before you are ready to serve, stir in the raw shrimp and cook just until they turn pink and opaque. Remove the bay leaves, taste for seasoning, and serve the gumbo in deep bowls over white rice, garnished with fresh green onions and coriander (cilantro).
Tips & Variations
Make it Smokier: If you cannot find andouille sausage, use a high-quality smoked kielbasa and add a half teaspoon of liquid smoke or smoked paprika to the roux for that signature campfire depth.
Regional Swap (Mexican-style): Give this dish a border-town twist by replacing the Cajun seasoning with ground cumin and ancho chili powder, and serving it with charred corn tortillas instead of white rice.
Thickening Alternative: If you prefer a thicker consistency without more flour, stir in 1 cup of sliced okra during the last 20 minutes of simmering; the natural starches in the okra act as a traditional thickener.
Other Users Suggest
Replacing: Vegetable oil in the roux. New Measurement: 1/2 cup (115 g) of unsalted butter or bacon drippings. Why: Using animal fats provides a much richer flavor profile and a silkier mouthfeel to the finished broth.
Replacing: Shrimp. New Measurement: 1 lb (450 g) of shredded rotisserie chicken. Why: This is a great shortcut for those who want a land-based protein version or need to save time on seafood prep.
Storage, Reheat & Freeze Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat: Warm gently in a saucepan over medium-low heat, adding a splash of stock if the liquid has thickened too much. Freeze: Freeze for up to 3 months in a freezer-safe bag, leaving space for expansion; thaw overnight in the fridge before reheating.
Nutrition Facts (per serving)
Calories: 410 Protein: 28g Carbs: 18g Fat: 26g
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