Shrimp Gumbo Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 50 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
Description
In this Shrimp Gumbo recipe, andouille sausage browned in olive oil adds smoky depth before being set aside. Peanut oil and flour cook together over medium heat, stirred constantly for 20-30 minutes until reaching a light chocolate-colored roux, which lends a nutty base and thickening power. Chopped bell pepper, onion, celery, and garlic then cook until softened. The sausage returns to the pot along with Cajun seasoning and pepper to bloom the spices.
The broth is built with seafood stock, scraped from the pan’s brown bits, and brought to a boil before simmering for an hour to develop flavor and thicken. Fresh sliced okra and parsley are stirred in, with the okra contributing natural thickening. Peeled shrimp cook gently in the gumbo until just opaque. The dish is finished with filé powder to adjust the texture and boost flavor.
Traditionally served over white rice, this gumbo pairs well with hot sauce for those who want added spice. The roux’s color can be adjusted from light chocolate to darker depending on preference, impacting the gumbo’s thickness and flavor complexity. Nutritional values are calculated without rice.
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 bell pepper chopped, medium
- 1 onion chopped, medium
- 1 celery stalk chopped, medium
- 3 cloves garlic chopped
- 2 tablespoons Cajun seasoning or more to taste
- salt to taste
- black pepper to taste
- 6 cups seafood stock or use chicken or vegetable stock
- 1/2 pound okra sliced, fresh
- 4 tablespoons parsley chopped, plus more for serving
- 1 pound Shrimp peeled and deveined
- 1 tablespoon file powder or to taste if desired (for thickening)
- white rice cooked, if desired; for serving on the side
- hot sauce cooked, if desired; for serving on the side
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 color can vary from light chocolate to darker for a stronger flavor and thicker gumbo.
- Use peanut oil or vegetable oil for the roux; peanut oil is traditional.
- Filé powder is optional and added at the end to thicken but affects flavor noticeably.
- Fresh okra helps naturally thicken the gumbo while adding texture.
- This recipe’s nutrition information excludes serving rice.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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