Authentic Mardi Gras Food
This rich and flavorful Mardi Gras gumbo is a Louisiana classic, featuring shrimp, andouille sausage, and a dark, flavorful roux. Perfect for celebrations, this hearty dish brings the spirit of New Orleans cuisine to your table.
Ingredients
- ½ cup Vegetable oil For roux
- ½ cup All-purpose flour For roux
- 1 large Onion diced
- 1 large Bell pepper diced Any color
- 2 stalks Celery chopped
- 3 cloves Garlic minced
- 12 oz Andouille sausage sliced
- 1 lb Shrimp peeled & deveined
- 6 cups Chicken broth
- 1 can Diced tomatoes Optional
- 2 tsp Cajun seasoning Adjust to taste
- 1 tsp Dried thyme
- ½ tsp Black pepper
- 2 tsp Worcestershire sauce
- 1 tbsp Hot sauce Optional
- 2 tbsp File powder For thickening
- 3 cups Cooked white rice For serving
- 2 tbsp Green onions chopped For garnish
Instructions
- In a large stockpot, heat the vegetable oil over medium heat.
- Gradually whisk in the flour to create a dark brown roux, stirring constantly for about 15-20 minutes.
- Add the onion, bell pepper, celery, and garlic, and cook until softened, about 5 minutes.
- Stir in the andouille sausage, letting it brown slightly.
- Slowly pour in the chicken broth, stirring to incorporate the roux.
- Add the diced tomatoes (if using), Cajun seasoning, thyme, black pepper, Worcestershire sauce, and hot sauce.
- Reduce the heat and let simmer for 45-60 minutes, stirring occasionally.
- Add the shrimp, cooking for about 5 minutes until they turn pink.
- Remove from heat and stir in the file powder for thickening.
- Serve hot over cooked rice and garnish with green onions.
Notes
- For a richer flavor, prepare the gumbo a day ahead and let it rest overnight.
- If you prefer chicken gumbo, swap the shrimp for shredded rotisserie chicken.
- Be sure to stir the roux constantly to prevent burning—this step is key for authentic gumbo flavor!
- Pair this gumbo with French bread or cornbread for a complete Mardi Gras feast.