This authentic Cajun-style gumbo is a hearty, comforting stew that captures the soul of Louisiana cooking. The magic begins with a dark, nutty roux made from lard and flour, which provides a deep, savory base for the dish. Aromatic vegetables like onion, celery, and green pepper (the “holy trinity”) are braised until soft, releasing their sweet flavors. The broth is enriched with tomato puree and loaded with flaked tuna and tiny shrimp for a double dose of seafood goodness. Finished with a dusting of file’ powder, this gumbo has a velvety texture and a complex, spicy warmth. It is perfect served over fluffy steamed rice on a chilly evening or as a satisfying meal-prep option that tastes even better the next day.
Gumbo – Cajun Style
Description
This authentic Cajun-style gumbo is a hearty, comforting stew that captures the soul of Louisiana cooking. The magic begins with a dark, nutty roux made from lard and flour, which provides a deep, savory base for the dish. Aromatic vegetables like onion, celery, and green pepper (the "holy trinity") are braised until soft, releasing their sweet flavors. The broth is enriched with tomato puree and loaded with flaked tuna and tiny shrimp for a double dose of seafood goodness. Finished with a dusting of file' powder, this gumbo has a velvety texture and a complex, spicy warmth. It is perfect served over fluffy steamed rice on a chilly evening or as a satisfying meal-prep option that tastes even better the next day.Ingredients
Directions
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In a heavy-bottomed pot or Dutch oven, melt the lard over very low heat.
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Whisk in the flour to create a smooth paste.
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Cook the roux, stirring constantly with a wooden spoon, until it turns a deep tawny brown color, similar to peanut butter. This may take 15-20 minutes; be patient and watch closely to prevent burning.
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Reduce the heat to medium-low and add the chopped onion, minced garlic, celery, parsley, and green pepper.
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Saut&# 195;© the vegetables, stirring frequently, until they are softened and fragrant, about 5 minutes.
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Stir in the tomato puree and water, scraping up any browned bits from the bottom of the pot.
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Add the drained flaked tuna and tiny shrimp to the pot.
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Bring the mixture to a gentle simmer, then cover and cook for 45 minutes to allow the flavors to meld.
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Remove from heat and stir in the file' powder just before serving.
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Ladle the gumbo over bowls of hot, steamed rice.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 404.7kcal
- % Daily Value *
- Total Fat 14.9g23%
- Saturated Fat 4.2g22%
- Cholesterol 197.0mg66%
- Sodium 375.0mg16%
- Total Carbohydrate 15.4g6%
- Dietary Fiber 2.8g12%
- Sugars 6.1g
- Protein 50.4g101%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
