Ingredients
Scale
- 1 cup basmati rice
- 5 tablespoons vegetable oil, divided
- 1 (12.8-ounce) package smoked beef sausage, thinly sliced
- ¼ cup unsalted butter
- ½ cup all-purpose flour
- 1 onion, diced
- 1 green bell pepper, diced
- 3 ribs celery, diced
- 3 cloves garlic, minced
- 8 cups chicken stock
- 1 (14.5-ounce) can petite diced tomatoes
- 1 tablespoon Worcestershire sauce
- 3 sprigs fresh thyme
- 2 bay leaves
- 2 ½ cups frozen sliced okra
- 1 ½ pounds medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup chopped fresh parsley leaves
- 1 tablespoon hot sauce
Instructions
- Cook the rice: Start by cooking the rice according to the package instructions. I like to use basmati rice for its light, fluffy texture. Once it’s done, set it aside and keep it warm. You can even make it ahead of time if you’re meal prepping!
- Brown the sausage: Heat 1 tablespoon of vegetable oil in your Dutch oven or stockpot over medium heat. Add the sausage slices in batches and cook until lightly browned. This step brings out the smokiness of the sausage. Don’t crowd the pan, or they won’t brown properly. Once done, set the sausage aside.
- Make the roux: Here’s where patience comes in. Lower the heat to low and add 4 tablespoons of vegetable oil along with the butter. Once the butter is melted, whisk in the flour. Stir constantly—seriously, don’t stop—for about 20-25 minutes until the roux turns a deep brown, almost like the color of chocolate. This is the base of all the gumbo’s flavor, so don’t rush it!
- Cook the veggies: Raise the heat to medium and add the onion, bell pepper, celery, and garlic to the pot. Stir occasionally and cook until the veggies soften, about 6-8 minutes. This stage fills the kitchen with the most amazing smell, and you’ll know you’re on the right track.
- Add the stock and seasonings: Pour in the chicken stock, scraping up any browned bits from the bottom of the pot (these are flavor gold). Then stir in the sausage, tomatoes, Worcestershire sauce, thyme, and bay leaves. Bring everything to a boil, then reduce the heat, cover the pot, and let it simmer for 2 hours. This is where the magic happens—the flavors meld together, and the gumbo thickens into perfection.
- Finish with okra and shrimp: About 5 minutes before you’re ready to serve, stir in the okra to heat through. Then add the shrimp, cooking just until they turn pink and opaque—about 3-5 minutes. Be careful not to overcook the shrimp!
- Garnish and serve: Once the gumbo’s done, discard the bay leaves and stir in some fresh parsley for a burst of color and freshness. Serve it up in bowls with the rice on the side or spooned right on top. Don’t forget to offer hot sauce for those who like a little extra heat!
Notes
When serving gumbo, I like to keep it casual, letting the food speak for itself. A big bowl of gumbo with a side of warm, crusty bread is just perfect. For a little extra color, sprinkle the top with a bit of chopped parsley or sliced green onions. Want to take it up a notch? Add a dollop of sour cream or a few slices of avocado for richness.
Gumbo also pairs beautifully with a simple green salad on the side—something with a light vinaigrette to cut through the richness of the dish.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner