Classic Gumbo with Andouille Sausage & Shrimp

Gumbo isn’t just a cozy, comforting stew—it’s a dish that tells the story of Louisiana’s rich history, blending Creole and Cajun traditions with flavors from West African, French, Spanish, and Native American cooking. In fact, the name “gumbo” likely comes from ki ngombo, the West African word for okra.

There are countless ways to make gumbo, and every home and restaurant has its own spin. This version is deeply flavorful, easy to make, and uses ingredients you can find at any supermarket. But no matter the variation, two things are essential: a rich, deeply browned roux (pronounced “roo”)—a mix of fat and flour cooked until it’s the color of chocolate—and the holy trinity of onions, bell peppers, and celery, the aromatic base that gives gumbo its signature flavor.

• 7 tablespoons vegetable oil, divided
• 1½ pounds smoked Andouille sausage
• ¾ cup all-purpose flour
• 1½ cups chopped yellow onions, from one large onion
• 2 stalks celery, diced
• 1 red bell pepper, seeded and diced
• 7 cups low-sodium chicken broth
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 1 teaspoon sugar
• ¼ teaspoon cayenne pepper (optional)
• 2½ teaspoons Creole seasoning
• 1 teaspoon chopped fresh thyme (or ½ teaspoon dried)
• 2 bay leaves
• 1½ pounds large shrimp, peeled and deveined
• ½ cup chopped scallions, white and green parts, from about 4 scallions
• Cooked white rice, for serving