Easy Shrimp Gumbo
User Reviews
5
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Prep Time
30 mins
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Cook Time
3 hrs
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Total Time
3 hrs 30 mins
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Servings
8 servings
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Course
Soup
Easy Shrimp Gumbo
Description
The Easy Shrimp Gumbo recipe features a traditional approach with a dark roux made from butter, oil, and flour cooked to a rich brown, which thickens the stew and adds nutty complexity. Diced onions, bell pepper, celery, and garlic provide a flavorful trinity base. Smoked andouille sausage adds a smoky, spiced meat element, complemented by fresh shrimp added near the end for tenderness.
The stock and diced tomatoes build a flavorful broth, while Worcestershire sauce, thyme, and bay leaves infuse savory depth. Okra thickens and adds texture classic to gumbo. The gumbo is simmered until flavors meld, then served over cooked basmati rice, balancing the rich stew with fluffy grains.
This stew works as a comforting, satisfying dish combining protein and vegetables with robust seasoning and a textured sauce. It’s suitable for colder days or when a filling, slow-simmered comfort meal is desired.
Ingredients
- 1 cup basmati rice
- 5 tablespoons vegetable oil divided
- 1 (12.8-ounce) package andouille sausage thinly sliced, smoked
- ¼ cup butter unsalted
- ½ cup all-purpose flour
- 1 onion diced
- 1 green bell pepper diced
- 3 ribs celery diced
- 3 cloves garlic minced
- 8 cups chicken stock
- 1 (14.5-ounce) can diced tomatoes petite
- 1 tablespoon Worcestershire sauce
- 3 prigs thyme fresh
- 2 bay leaf
- 2 ½ cups okra frozen, sliced
- 1 ½ pounds Shrimp peeled and deveined, medium
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ¼ cup parsley chopped fresh leaves
- 1 tablespoon hot sauce
Instructions
- In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
- Heat 1 tablespoon vegetable oil in a large stockpot or Dutch oven over medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside.
- Reduce heat to low; add butter and remaining 4 tablespoons vegetable oil to the Dutch oven, stirring until butter has melted, about 1-2 minutes.
- Whisk in flour until dark brown, about 20-25 minutes.
- Increase heat to medium; add onion, bell pepper, celery and garlic. Cook, stirring occasionally, until tender, about 6-8 minutes.
- Stir in chicken stock, scraping any browned bits from the bottom of the Dutch oven. Stir in sausage, tomatoes, Worcestershire, thyme and bay leaves.
- Bring to a boil; cover, reduce heat and simmer until reduced and flavors have blended, about 2 hours.
- Stir in okra until heated through, about 5 minutes.
- Stir in shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and cooked through, about 3-5 minutes.
- Remove from heat; discard bay leaves and stir in parsley.
- Serve immediately with rice and hot sauce, if desired.
User Reviews
Overall Rating
5
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