The Best Gumbo on the Gulf Coast
Our Favorite (and Easy!) Gumbo Recipe ~ Southern Residential Leasing
Gumbo is a staple here on the Gulf Coast. It can seem like an intimidating recipe, but it’s a lot easier than you may think! It’s likely that you already have everything at home to make our tried and true gumbo recipe. You’ll just need to grab some fresh shrimp from a local seafood market and some Andouille sausage at the grocery store.
The key to a good gumbo is all in the roux. A roux is just equal parts flour and oil mixed together and serves as the base for a number of dishes: gravy, macaroni and cheese, chowders – and gumbo! There are three types of roux: white, blonde, and brown. The color of the roux depends on how long you cook it. For this gumbo recipe, we’ll be making a blonde roux. It should come out with a caramel color and have a rich, nuttier flavor. Blonde roux can also be used in place of a white roux in most recipes.
If you rent with us in Destin or Fort Walton Beach, The Crab Trap is the place to go for fresh gumbo. This restaurant has been a staple in our areas for many years and always has the freshest seafood. Be sure to ask about the gumbo when you order your lunch or dinner – you’ll be glad you did!
Makes: 4 servings
Prep time: 20 minutes
Cook time: 1 hour
4 tbsp. butter
1/4 cup all-purpose flour (or a 1:1 gluten-free flour)
1 small yellow onion
1 medium green bell pepper, chopped
2 celery stalks, chopped
2 cloves garlic, minced
12 oz. Andouille sausage, sliced into 1/2″ pieces
1 tbsp. salt-free Cajun seasoning
Salt, to taste
Black pepper, to taste
1 bay leaf
1 15-oz. can fire-roasted diced tomatoes
4 cups chicken broth
1 lb. shrimp, peeled and deveined
3 green onions, sliced
Cooked white rice
- Crackers (optional)
- In a deep skillet over medium-low heat, melt the butter then slowly add flour to create a roux. Stir constantly until the roux turns a dark caramel color (about 10 minutes).
- Add the white onion, green bell pepper, and celery ribs and stir until the vegetables soften (about 5 minutes).
- Stir in garlic and sausage, then add the Cajun seasoning, salt, and pepper.
- Add the bay leaf, diced tomatoes, and chicken broth, then bring to a boil. Reduce and simmer until thickened, stirring occasionally (about 1 hour).
- In the last 10 minutes of cooking, add the shrimp. Once the shrimp is cooked through, taste and adjust the seasonings to your liking. Remove the bay leaf and stir in about half of your green onions.
- Spoon the gumbo over some white rice and garnish with more green onions. Add your favorite crackers if you like.
Visit our blog to see some of our other delicious recipes!