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shrimp gumbo recipe

This delicious shrimp gumbo is a hearty and flavorful dish, combining shrimp with spices, vegetables, and broth, all thickened with a traditional roux. It's a comforting meal perfect for a family dinner or gathering.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Cajun/Creole
Servings 4 People
Calories 350 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Whisk
  • 1 Wooden spoon
  • 1 set Measuring cups and spoons
  • 1 Ladle

Ingredients
  

  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1 pound shrimp, peeled and deveined
  • 6 cups seafood or chicken broth
  • 1 can (14.5 oz) diced tomatoes, with juice
  • 2 cups okra, sliced (fresh or frozen)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon thyme (dried)
  • 1 bay leaf
  • 1/2 teaspoon cayenne pepper adjust to taste
  • to taste salt and pepper
  • 3 green onions, sliced for garnish
  • cooked white rice for serving

Instructions
 

  • In a large pot or Dutch oven, heat the vegetable oil over medium heat. Slowly whisk in the flour and cook, stirring continuously, to create a roux. Keep cooking until the roux is a deep brown color, about 15-20 minutes. Be careful not to burn it.
  • Once the roux is ready, add the chopped onion, green bell pepper, and celery to the pot. Cook for about 5 minutes until the vegetables are softened.
  • Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  • Gradually pour in the seafood or chicken broth, stirring constantly to prevent lumps. Add the diced tomatoes, okra, Worcestershire sauce, Cajun seasoning, thyme, bay leaf, cayenne pepper, salt, and pepper. Mix well.
  • Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 20-30 minutes. Stir occasionally.
  • After the gumbo has thickened, add the shrimp and cook for an additional 5-7 minutes until the shrimp are pink and opaque.
  • Remove the bay leaf before serving.
  • Serve the gumbo hot over cooked white rice and garnish with sliced green onions.

Notes

You can modify the spice levels according to your taste preferences, adding more or less cayenne pepper.
Feel free to add other proteins like chicken or sausage if desired.
Leftover gumbo can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat before serving.