Shrimp Gumbo Recipe
User Reviews
5.0
15 reviews
Excellent
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Servings
6
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Calories
462 kcal
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Course
Main Course, Soup
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Cuisine
American
Shrimp Gumbo Recipe
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This shrimp gumbo is made with a rich and flavorful roux, then loaded up with succulent shrimp and smoked andouille sausage, the perfect comfort food.
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Ingredients
- 1 teaspoon olive oil
- 12 ounces andouille sausage sliced into ¼ inch slices
- ½ cup peanut oil or vegetable oil
- ½ cup flour
- 1 medium bell pepper chopped
- 1 medium onion chopped
- 1 medium celery stalk chopped
- 3 cloves garlic chopped
- 2 tablespoons Cajun Seasoning or more to taste
- salt and pepper to taste
- 6 cups seafood stock or use chicken or vegetable stock
- 1/2 pound fresh okra sliced
- 4 tablespoons chopped parsley + more for serving
- 1 pound Shrimp peeled and deveined
- 1 tablespoon File powder or to taste if desired (for thickening)
- For Serving: Cooked white rice (if desired), hot sauce on the side.
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Instructions
- Heat a large pot or Dutch oven to medium heat. Add 1 teaspoon olive oil and heat. Add the sliced andouille. Cook a couple minutes per side until browned. Set aside until ready to use.
- Add ½ cup peanut oil to the pot and heat to medium heat. Add flour and stir. Cook for 20-30 minutes, constantly stirring, until the roux browns to the color of light chocolate*.
- Add peppers, onion, celery and garlic. Stir and cook about 5 minutes, covered.
- Add reserved andouille, Cajun seasoning, salt and pepper to taste. Stir and cook for 1 minute to let the spices bloom.
- Add seafood stock. Scrape up the brown bits from the bottom. Bring to a boil.
- Reduce heat and simmer on medium-low heat for 1 hour to thicken. You can simmer longer if you’d like.
- Stir in okra and parsley and cook 15 minutes. The okra will help to thicken up the gumbo.
- Stir in shrimp and tuck into the gumbo. Simmer 6-7 minutes, or until the shrimp is cooked through.
- Remove from heat and stir in filé powder, if using, for extra thickness. Or serve filé powder on the side.
- Serve into a bowl, over white rice if desired, and garnish with extra parsley.
Notes
- The Roux. I prefer a roux the color of light chocolate, but you can cook longer for a darker roux, to your preference. It’s also very good with a lighter roux the color of peanut butter, for a thicker gumbo.
- Nutritional information estimated without rice.
Nutrition Information
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Calories
462kcal
(23%)
Carbohydrates
18g
(6%)
Protein
18g
(36%)
Fat
36g
(55%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
10g
Monounsaturated Fat
16g
Trans Fat
0.1g
Cholesterol
49mg
(16%)
Sodium
1251mg
(52%)
Potassium
688mg
(20%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
2329IU
(47%)
Vitamin C
40mg
(44%)
Calcium
131mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Calories | 462kcal | 23% |
| Carbohydrates | 18g | 6% |
| Protein | 18g | 36% |
| Fat | 36g | 55% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 49mg | 16% |
| Sodium | 1251mg | 52% |
| Potassium | 688mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2329IU | 47% |
| Vitamin C | 40mg | 44% |
| Calcium | 131mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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