1/2 cup all purpose flourif you like a thicker base then add more flour (1/4 C- 1/2c)
2diced pepper color doesn’t make that much of a difference in this dish, I switch up from yellow, green and red. I go with what is cheapest
3 bay leaves
5links Andouille SausageI do an entire package, sometimes I add more. If you don’t like spicy you can change the type of sausage
1tbspCajunI prefer the Creole Seasoning brand
16ozChicken brothI do the low sodium
14.5ozstewed tomatoes or 1 can
1 1/2 pounds raw peeled shrimptake the tails off before adding it in (you can add more at a later time just give it about 15 minutes to cook)
2tspGumbo Filé all purpose spice is an okay substitute
start with Mise en place your ingredients. Meaning get everything diced and ready to go before you begin
In a large pot, or Dutch oven, start with pouring the vegetable oil and flour in on a medium heat. Continuesly stir for 3-5 minutes until it’s a thicker consistency. If you want your end result to be more like a broth consistency you will want to add more flour
Add the onions, peppers, and celery. Cook for 8- 10 minutes, continue to stir so they don’t stick to the bottom
Add the garlic, sausage and bay leaves. Stir for 2 minutes
Add the chicken broth, and stewed tomatoes, Bring it to a simmer before lowering the heat to a medium to low. Allow it so Simmer for 15 minutes covered.
Add the shrimp, Gumbo Filé and Cajun seasoning. If you don’t like spicy you don’t need to add a lot allow it to simmer for 15 minutes
In the other pot, cook rice or quinoa per directions. We prefer Quinoa but rice is popular and traditional in Lousiana.
Remove bay leaves before serving
Some don't like a lot of spice, omit the File.Gumbo is versatile, you can change up the shrimp, and sausage and add chicken or more vegetables.
Keyword cajun, gumbo, north lousiana, sausage, shrimp