Louisiana Gumbo - Thursday

Spicing it up this time around!

August 1, 2018

Spicing it up this time around!


for the base:

  • a quick swish of olive oil
  • 5 cloves garlic, minced
  • 2 hot peppers like serrano or jalapeño, minced
  • 4 cups mirepoix*
  • 2 cups additional chopped veggies (optional)
  • 3 tablespoons cajun seasoning mix
  • 1 28-ounce can fire roasted diced tomatoes
  • 3 cups chicken or vegetable broth
  • 12 ounces Andouille sausage, sliced
  • 1 lb. raw tail-off shrimp

for the roux:

  • 6 tablespoons butter
  • 1/2 cup flour
  • 2 cups milk or chicken broth
  • heavy pinch of salt


  1. VEGETABLES: Heat the oil in a big, deep pot over medium heat. Add the garlic, hot peppers, mirepoix, and vegetables. Saute for 10 minutes or so until it’s all soft and fragrant.
  2. BASE: Add the tomatoes, broth, and spices. Bring to a low boil; reduce heat and simmer for an hour or so for the best flavor.
  3. ROUX: Melt the butter over medium heat. Add the flour and let it all bubble in the pan for a few minutes. Add the milk or broth a little bit at a time, whisking to incorporate it and make it smooth. Season with salt.
  4. FINISH: Add the roux to the gumbo pot and stir to combine. Simmer for a little longer over low heat or just let it all hang out for a while to help the flavor develop. Stir in the sausage and raw shrimp. When shrimp is pink (fully cooked), stir in a handful of chives and serve over brown rice, red quinoa, white rice, or just by itself. It’s that good. Remember: make sure to season with salt! This will vary per individual recipe based on your cajun seasoning mix.

(Recipe via: Pinch of Yum)