• 1/2 c high heat cooking oil, such as canola, corn, or vegetable oil
  • 1/2 c Better Batter All-Purpose Flour
  • 1 medium onion, diced
  • 2 sweet bell peppers (I used red and orange, but any colors will do), diced
  • 3 stalks celery, diced
  • 6 cloves garlic, minced
  • 3 bay leaves
  • 8 oz andouille sausage, such as Johnsonville brand, diced
  • 2 Tbl cajun seasoning
  • 1-2 Tbl Tabasco sauce, to taste
  • 2 tsp cayenne pepper, optional
  • 4 c low sodium chicken broth
  • 1 (14.5 oz can) stewed tomatoes and juices, roughly diced
  • 1 1/2 pounds raw shrimp
  • 2 tsp gumbo filé seasoning
  • Sliced scallions, for serving
  • Hot cooked rice or quinoa, for serving


Make the roux. Heat the cooking the oil in a large dutch oven or a heavy bottom pot over medium-high heat. Whisk in the flour until combined and smooth. Continue to gently whisk for 15-20 minutes or until the roux darkens to just past a deep peanut butter color. Watch carefully so not to let the roux burn. Make the gumbo. Once the roux reaches that deep rich brown color, stir in the onions, bell peppers, and celery and continue to cook, stirring as needed so the vegetables don't stick, about 8-10 minutes or until the vegetables soften. Add the garlic, andouille sausage, and bay leaves. Continue to cook for an additional 1-2 minutes until the garlic is fragrant. Add the cajun seasoning, Tabasco sauce, and cayenne along with the chicken broth and stewed tomatoes. Bring mixture to a high simmer before lowering the heat to medium-low, covering and simmering for 15-20 minutes. Add the shrimp to the gumbo, stir well and continue to simmer for an additional 10-15 minutes or until the shrimp is opaque and the vegetables have softened. Taste and season with salt and pepper as desired and add the gumbo filé and stir. Remove bay leaves before serving. Serve. Serve warm with hot, cooked rice or quinoa and sprinkle sliced scallions on top. Adapted from Little Spice Jar