Depending on the region, gumbo contains either poultry or 

seafood; but there’s no debating the irrefutable necessity of 
Andouille sausage, as the spicy meat is part of gumbo’s indisputable 
heat and fl avor—and that signature heat is one of the very reasons 
that it’s served over rice. Offering a break from the spiciness of the 
dish, rice is the perfect counterpoint to it all, adding even more 
heartiness to create a full meal in a bowl that satisfi es every level 
of hunger. Historically speaking, gumbo is a poor man’s dish, the 
culmination of cultures that came together in colonial Louisiana and 
began to infl uence one another’s cooking. And while it might seem 
one of the least glamorous of the culinary offerings our area has to 
offer, its magical fl avors prove that appearance isn’t everything—
and that taste will always cast a spell far stronger than mere visual 
charms.

TRADITIONAL

GUMBO

INGREDIENTS:

• 4 tbsp. butter
• 1/4 cup fl our
• 1 small yellow onion, chopped
• 1 medium green bell pepper, chopped
• 2 celery ribs, chopped
• 2 cloves garlic, minced
• 12 oz. Andouille sausage, sliced into 1/2” rounds
• 1 tbsp. Cajun seasoning 
• Freshly ground black pepper
• 1 bay leaf
• 1 15 oz. can fi re-roasted diced tomatoes
• 4 cups chicken broth
• 1 lb. shrimp, peeled and deveined
• 3 green onions, sliced
• 1 lb. white rice, cooked according to package directions

DIRECTIONS:
In a large skillet over medium-low heat, melt butter and add fl our. Keep 
over heat and stir constantly until dark caramel-colored, about 10 minutes. 

Add onions, peppers, and celery to skillet and stir until softened, about 5 
minutes. Stir in next seven ingredients and bring to a boil. Reduce heat to 
low and simmer until thickened, stirring occasionally, about 1 hour. 

In the last 10 minutes of cooking, add shrimp and stir. Once shrimp is 
pink and fully cooked through, adjust seasonings according to taste and 
stir in green onions. Serve spooned on top of cooked white rice. Serving 
suggestion: Use cooked, shredded chicken in place of shrimp, if preferred. 

February 2019   |   25

‘but there’s no debating 

the irrefutable necessity 

of Andouille sausage, as 

the spicy meat is part of 

gumbo’s indisputable heat 

and flavor’

Serves 4

Total time, 80 minutes

24-25 - Coastal Cuisine.indd   2

1/28/19   4:31 PM