- 1 cup flour
- ⅔ cups vegetable oil
- 1-pound andouille sausage, sliced into coins
- 1 bunch celery, about 10-12 stalks, leaves included, chopped
- 1 onion, chopped
- 2 bell peppers, chopped
- 6-8 cups broth, or 1-2 bouillon cubes
1 teaspoon Morton and Bassett Chili Powder
½ teaspoon Morton and Bassett Adobo
½ teaspoon Morton & Bassett Coarse Ground Black Pepper
1 teaspoon Morton & Bassett Garlic Powder
1 teaspoon Morton & Bassett Thyme
- 2-3 stalks green onion
½ teaspoon Morton and Bassett Gumbo Filé
- Salt, to taste
- 3 cups shrimp, cooked
In a large pot, add flour and oil to create a roux. Over medium-low heat, cook the roux for about 30-40 minutes, consistently stirring. You’ll know it’s ready when it’s a deep brown caramel color.
In a pan, brown the sausage slices on each side over medium heat.
When the roux is a deep brown color, add chopped celery, onion, and bell peppers. Mix to ensure all the chopped vegetables are coated in the roux. Add sausage, shrimp and 6 cups of broth (or water). If using water, use two bouillon cubes for flavor. Add more broth or water if the gumbo is too thick.
Add M&B Chili Powder, M&B Adobo, M&B Pepper, M&B Garlic Powder, and M&B Thyme. Simmer on medium-low heat for 10-15 minutes.
Serve over rice, potatoes, or alone. Garnish with sliced green onion and M&B Gumbo Filé. Enjoy!