Gumbo (Southern Stew with Prawns and Andouille)
Why this recipe works
- Dark roux foundation: Cooking the flour and oil to a deep brown gives the gumbo its characteristic colour, nuttiness and savoury depth.
- Layered savoury flavour: Andouille, Cajun seasoning, Worcestershire sauce, stock and aromatics build a rounded base before the prawns are added at the end.
- Hearty but balanced: Okra and filé powder give body without making the stew overly heavy, while rice turns it into a complete bowl.
Get the most out of this recipe
Authenticity notes
- Southern gumbo style: Gumbo is strongly associated with Louisiana cooking and is typically served as a stew over rice.
- The roux matters: A dark roux is one of the defining techniques, giving the dish its deep colour and toasted flavour.
- Okra and filé: Some gumbos lean on okra, some on filé powder; this version uses both for body and a distinctive finish.
Adjust the heat
- For a milder gumbo: Use a mild Cajun seasoning and choose a less spicy smoked sausage in place of hot andouille.
- For more heat: Add extra Cajun seasoning gradually, or finish individual bowls with hot sauce so the base stays balanced.
- Keep the spice rounded: Taste after the gumbo has simmered, as the sausage and seasoning will season the stock as they cook.
Common mistakes
- Scorching the roux: Keep stirring and lower the heat if the roux darkens too quickly; burnt roux will taste bitter and cannot be rescued.
- Adding stock too quickly: Whisk the stock in gradually so the roux disperses smoothly rather than forming lumps.
- Overcooking the prawns: Add prawns near the end and cook only until opaque, then serve promptly to keep them tender.
Make-ahead tips
- Make the base ahead: The gumbo base can be prepared up to the point before adding prawns and filé, then finished shortly before serving.
- Reheat gently: Warm leftovers in a saucepan until piping hot, adding a little water if the stew has thickened in the fridge.
- Keep rice separate: Store gumbo and rice separately where possible, and cook fresh rice for the best texture when serving again.
Equipment you'll need
Ingredients
Instructions
- Cook the rice according to packet instructions, then cover and keep warm. While it cooks, slice the sausage, and finely chop the onion, celery and green pepper. Peel and finely grate the garlic.
- In a Dutch oven over medium heat, whisk the vegetable oil and plain flour together until smooth. Cook, stirring constantly with a wooden spoon, for 20 to 30 minutes until the roux is a deep chocolate brown and smells nutty, lowering the heat if it threatens to scorch. Do not walk away, as it can catch quickly.
- Stir the sausage into the roux and cook for 3 to 4 minutes to render a little fat and coat it well. Add the onion, celery, green pepper and fine sea salt, then cook for 8 to 10 minutes until softened. Stir in the garlic and Cajun seasoning for 1 minute until fragrant.
- Add the bay leaves and Worcestershire sauce, then gradually whisk in the chicken stock until smooth. Bring to a gentle simmer, scraping the base of the pot, then simmer for 35 minutes, stirring occasionally, until slightly thickened and the flavours are rounded. Skim any excess fat from the surface if needed.
- Stir in the okra and simmer for 10 minutes until tender and the gumbo has a lightly silky body. Add the prawns and cook for 3 to 5 minutes until just opaque and cooked through. Take off the heat and stir in the filé powder, then rest for 5 minutes to let it bloom and lightly thicken.
- Remove the bay leaves, then taste and adjust seasoning with a little more fine sea salt if needed. Spoon warm rice into bowls and ladle the gumbo over the top. Serve straight away while the prawns are tender.
Recipe notes
Tips
- For the best flavour, take the roux to a deep brown, but keep the heat moderate and stir constantly so it does not burn.
- Add the filé powder off the heat; boiling after adding it can make the gumbo stringy.
- Food safety: if serving vulnerable groups, ensure the prawns are fully cooked through and piping hot.
Substitutions
- Replace Andouille sausage with smoked sausage for a similar smoky depth.
- Replace Chicken stock with vegetable stock for a lighter, less meaty base.
- Replace Cajun seasoning with creole seasoning for a slightly more herby profile.
Storage
- Refrigerate up to 2 days
- Cool quickly, then refrigerate in a sealed container. Reheat the gumbo gently in a saucepan until piping hot, adding a splash of water if it has thickened; cook fresh rice to serve.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 1h 45min (35min active)
- Difficulty: Medium
- Cuisine: American
-
Allergens:
Gluten Wheat
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Bacalao a la Vizcaína (Salt Cod in Biscayan Sauce)
Salt cod simmered in Biscayan red pepper and tomato sauce
Đậu Hũ Sốt Cà (Tofu in Tomato Sauce)
Tofu simmered in a light tomato sauce with garlic
Cá Kho Tộ (Caramelised Fish Braise)
Caramelised fish braise served with jasmine rice
Flemish Beef Stew with Dark Beer and Mustard
Flemish beef stew braised with dark beer, onions and mustard
Turkish Stuffed Courgettes with Minced Lamb and Rice
Courgettes stuffed with minced lamb and rice in tomato sauce
Dal Makhani (Black Lentils)
Creamy black lentils and kidney beans with butter and cream
Puerto Rican Pernil (Slow-Roasted Pork Shoulder)
Slow-roasted pork shoulder with garlic, oregano and lime
Traditional Beef Cottage Pie
Minced beef and gravy topped with mashed potatoes
Christmas Ham with Caribbean Glaze
Baked Christmas ham with pineapple, rum and allspice glaze
Methi Chicken (Fenugreek Leaf Chicken Curry)
Chicken curry with fresh fenugreek leaves and yoghurt
Chicken Tikka Masala with Basmati Rice
Chicken tikka masala in a creamy tomato sauce with basmati rice
Manakish Board (Za’atar Flatbreads with Feta, Cucumber and Olives)
Warm manakish with za’atar, feta, cucumber, tomato and olives
Jambalaya (Creole Rice Dish with Chicken and Andouille)
One-pot rice dish with chicken thighs, andouille and tomatoes
Creole Red Beans and Rice with Andouille
Creamy red beans with andouille sausage served over rice
Cajun Chicken Étouffée
Cajun chicken étouffée with dark roux served over rice
New Orleans Red Beans and Rice with Sausage
Red beans simmered with andouille, served over long-grain rice
Jambalaya with Andouille Sausage
One-pot rice jambalaya with andouille sausage and peppers
Cajun Red Beans and Rice
Creamy red beans with sausage, served over rice
You might also like
Bamia (Slow-Cooked Lamb and Okra Stew)
Slow-cooked lamb and okra stew in tomato sauce
Methi Thepla (Gujarati Fenugreek Flatbreads) with Mango Pickle
Spiced fenugreek flatbreads served warm with mango pickle
Classic Baked Mac and Cheese
Baked macaroni in creamy cheddar sauce with a breadcrumb topping
Chicken Biryani Lunch Bowl
Chicken biryani bowl layered with basmati rice and onions
Loaded Baked Potato Soup
Creamy potato soup topped with bacon, cheddar and spring onions
Zucca al Forno con Aglio e Erbe (Roasted Pumpkin with Garlic and Herbs)
Roasted pumpkin with garlic, sage, rosemary and balsamic
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen 8-Inch Chef Knife
- AUS-10 steel
- Balanced design
- Less traditional feel
Titanium & PP Double-Sided Cutting Board
- Separate surfaces for meat and produce
- Resists odors and stains
- Harder on knife edges than wood or plastic
All-Clad Tri-Ply Stainless Steel Saucepan
- Excellent heat control
- Premium build quality
- Expensive
OXO Good Grips 2-Piece Cutting Board Set
- Two useful sizes with reversible cutting surfaces
- Dishwasher safe and easy to clean
- Plastic surfaces will show knife marks over time
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
