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Gumbo

Gumbo
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Gumbo is a vibrant and hearty dish that encapsulates the essence of comfort food, drawing from rich culinary traditions. This flavorful stew brings together an array of fresh ingredients, creating a symphony of tastes that warms the soul and invites connection around the dinner table. Perfect for gatherings or cozy nights in, this gumbo recipe combines tender shrimp, aromatic vegetables, and a robust broth to deliver a satisfying meal that feels like a warm hug in a bowl. Each spoonful is a celebration of flavor and heritage, making it an unforgettable experience for all.

Ingredients

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  • ¾ cup unsalted butter
  • 1 cup all-purpose flour
  • 2 ribs celery, chopped
  • 1 large yellow onion, chopped
  • 1 large green bell pepper, chopped
  • 2 teaspoons minced garlic
  • 10 cups beef broth
  • 14 ounces kielbasa sausage (or similar)
  • 14.5 ounces stewed tomatoes
  • 6 ounces tomato sauce
  • 2 tablespoons hot sauce
  • 1 tablespoon white sugar
  • ½ teaspoon Cajun seasoning
  • ½ teaspoon dried thyme leaves
  • 4 teaspoons gumbo file powder (divided)
  • 4 bay leaves
  • 3 pounds medium shrimp, peeled and deveined
  • 2 tablespoons Worcestershire sauce

Instructions

  1. In a large pot over medium-low heat, melt the butter. Gradually add flour while whisking continuously to create a roux. Stir until it reaches a dark brown color (30–40 minutes).
  2. Add chopped celery, onion, green bell pepper, and garlic to the roux. Cook for another 8–12 minutes until softened.
  3. Gradually whisk in beef broth and bring to a boil.
  4. Stir in kielbasa sausage, stewed tomatoes, tomato sauce, hot sauce, sugar, Cajun seasoning, thyme leaves, bay leaves, and half of the gumbo file powder. Reduce heat and let simmer uncovered for about 45 minutes.
  5. Add shrimp and Worcestershire sauce; cook for an additional 5–7 minutes until shrimp are opaque.
  6. Stir in the remaining gumbo file powder and simmer for another 15 minutes before serving over cooked rice.

Nutrition

Find it online: https://isabellacooks.com/gumbo/