Princess Tiana’s Gumbo Shrimp is a rich and flavorful dish is the classic Creole recipe that features succulent shrimp simmered in a savory, spicy broth made with a blend of bell peppers, onions, celery, and garlic, all in a thick, aromatic roux.
What is Princess Tiana’s Gumbo Shrimp?
Princess Tiana’s Gumbo Shrimp is inspired by the iconic New Orleans-style gumbo seen in The Princess and the Frog. It’s a hearty stew featuring shrimp, a flavorful roux, the “holy trinity” of Creole cooking (onions, celery, and bell peppers), and a blend of Cajun spices. Served over rice, it’s a dish that celebrates Louisiana’s cultural and culinary heritage.
Tips and Tricks for Perfect Gumbo Shrimp
- Master the roux: The roux is the soul of gumbo. Stir constantly and keep an eye on the color—it should resemble peanut butter for the perfect flavor.
- Use fresh shrimp: Fresh, wild-caught shrimp elevate the dish with their natural sweetness.
- Control the heat: Adjust the Cajun seasoning to suit your spice tolerance.
- Don’t rush the simmer: Letting the gumbo simmer allows the flavors to meld beautifully.
- Optional proteins: Add smoked sausage or chicken for a heartier gumbo.
Variations
- Seafood Gumbo: Add crabmeat, crawfish, or scallops alongside the shrimp for a seafood feast.
- Vegetarian Gumbo: Substitute the seafood stock with vegetable broth and use hearty vegetables like mushrooms, zucchini, or eggplant.
- Spicy Gumbo: Kick up the heat with diced jalapeños or extra cayenne pepper.
- Gluten-Free Option: Make the roux with gluten-free flour or cornstarch.
How to Serve Princess Tiana’s Gumbo Shrimp
- Traditional serving: Ladle the gumbo over fluffy white rice in a shallow bowl.
- With bread: Pair with warm cornbread, crusty French bread, or buttermilk biscuits.
- As an appetizer: Serve smaller portions in ramekins for a cozy starter.
How to Store and Reheat Gumbo Shrimp
- Storing: Cool the gumbo completely and transfer it to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months.
- Reheating: Gently reheat on the stovetop over low heat, adding a splash of water or stock if needed to restore the desired consistency.
Recipe FAQs
Can I make gumbo shrimp ahead of time?
Absolutely! Gumbo tastes even better the next day as the flavors deepen over time.
Why is my gumbo too thick/thin?
If it’s too thick, add more stock or water. If it’s too thin, let it simmer uncovered to reduce.
Can I use frozen shrimp?
Yes, just thaw them completely and pat dry before adding them to the gumbo.
What’s the secret to authentic Cajun gumbo?
The roux and fresh ingredients are key. Patience while making the roux will reward you with a rich, authentic flavor.
Is gumbo always served with rice?
Traditionally, yes! However, it can also be enjoyed with quinoa, grits, or even mashed potatoes for a twist.
Princess Tiana’s Gumbo Shrimp
Princess Tiana’s Gumbo Shrimp is a rich and flavorful dish is the classic Creole recipe that features succulent shrimp simmered in a savory, spicy broth made with a blend of bell peppers, onions, celery, and garlic, all in a thick, aromatic roux.
Ingredients
- 2/3 cup canola or vegetable oil
- 1 cup all-purpose flour
- 1 small green pepper, diced
- 1 onion, diced
- 3 stalks celery, diced
- 1 tsp salt
- 1/2 tsp black pepper
- 5-6 cups low-sodium chicken stock
- 1 bay leaf
- 12 oz smoked andouille sausage, sliced
- 4 cooked boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 1 lb shrimp, peeled and deveined
- 2 tbsp Tabasco
Instructions
- Heat a skillet over medium-high heat and cook the andouille sausage slices for 2-3 minutes on each side until browned. Remove and set aside.
- In a heavy-bottom pot, heat the oil over medium-low heat. Gradually whisk in the flour and stir constantly for 30-45 minutes until the roux is deep, dark brown. (Don’t rush—this step builds flavor!)
- Stir in the green bell pepper, onion, and celery, along with salt and pepper. Cook for 1 minute, allowing the veggies to soften and soak up the roux’s flavor.
- Gradually add 5 1/2 cups of chicken stock and stir well. Add the bay leaf, bringing the gumbo to a boil. Simmer for 5-7 minutes, skimming off any foam that rises to the top.
- Toss in the chicken, sausage, and shrimp. Let it cook for another 3-5 minutes until the shrimp are tender and pink. If the gumbo is too thick, add the remaining stock to adjust the consistency.
- Serve hot over a bed of white rice and finish with a splash of Tabasco for that extra kick.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 1183Total Fat 67gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 48gCholesterol 393mgSodium 6820mgCarbohydrates 39gFiber 2gSugar 7gProtein 102g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Princess Tiana’s Gumbo Shrimp isn’t just a meal; it’s a love letter to New Orleans. It’s about embracing family, heritage, and the joy of cooking with your whole heart. Whether you’re a fan of the movie or simply looking for a soulful dish to share, this gumbo is bound to enchant everyone at your table.
Check my other shrimp recipes:
