Shrimp Gumbo – This easy rich and flavorful gumbo stew simmered until comforting and mouthwatering consists of shrimp, sausage, gumbo file, browned roux, and stock. Served over cooked rice, or dip crusty bread for a complete meal.
Mastering Shrimp Gumbo at Home
This iconic dish, brimming with succulent shrimp, vibrant vegetables, and a rich, deeply flavored roux, is a cornerstone of Creole cuisine in Louisiana. But fear not, gumbo isn’t just for fancy restaurants! With a little know-how and this guide, you’ll be whipping up a pot of this comforting classic in no time.
Shrimp Gumbo- A Deep Dive
The star of the show is the roux, a browned mixture of fat and flour that forms the base of the gumbo’s rich, thick texture. Combined with a flavourful stock, aromatic vegetables , and succulent shrimp, gumbo is a symphony of textures and tastes.
Shrimp Gumbo – Level Up Your Dish
Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce to the roux for a touch of heat.
Herbs de Provence: This French herb blend adds a touch of floral and earthy notes to your gumbo.
Gumbo File Gumbo: For an extra layer of flavour and texture, whisk in file powder just before serving.
Shrimp Gumbo – Tips and Tricks
Roux is the heart of gumbo: Don’t rush the roux! Take your time to cook it to a rich, chocolate brown colour for maximum flavour.
Don’t crowd the pan: When searing the vegetables and shrimp, cook them in batches to prevent overcrowding and ensure even browning.
Let the flavors develop: Gumbo tastes even better the next day! Allow the flavors to meld overnight in the refrigerator for a truly delicious gumbo experience.
Shrimp Gumbo Variations
Chicken and Andouille Gumbo: For a heartier option, add cooked chicken and andouille sausage.
Seafood Extravaganza: Feel free to incorporate other seafood like crab, mussels, or scallops.
Vegetarian Delight: Omit the seafood and add extra vegetables like okra or mushrooms for a meatless twist.
How to Serve Shrimp Gumbo ?
Classic Comfort: Serve your gumbo piping hot over a bed of fluffy white rice.
Southern Charm: Cornbread is the perfect accompaniment to soak up all the delicious flavours of your gumbo.
Fresh Finish: A dollop of chopped fresh herbs like parsley or green onions adds a pop of colour and freshness.
How to Store Shrimp Gumbo ?
- Leftover gumbo can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat, adding a splash of water or broth if necessary to thin the consistency.
- Gumbo also freezes well! Let it cool completely, then freeze in portions for a comforting meal anytime.
Recipe FAQs
What type of shrimp should I use?
Peeled and deveined shrimp of any size work well. Consider using a variety for a textural contrast.
Can I substitute gumbo file powder?
File powder, made from sassafras leaves, adds a unique earthy depth. A teaspoon of file powder can be substituted with a roux a little darker than the chocolate brown colour.
Shrimp Gumbo
Shrimp Gumbo - This easy rich and flavorful gumbo stew simmered until comforting and mouthwatering consists of shrimp, sausage, gumbo file, browned roux, and stock. Served over cooked rice, or dip crusty bread for a complete meal.
Ingredients
- 2 pounds shrimp, peeled and deveined
- 1 teaspoon Creole seasoning
- 1 medium green bell pepper, diced
- 1 medium onion, diced
- 2 tablespoons canola oil
- ¾ cup stalks celery, chopped
- 2 teaspoons (12g) garlic, minced
- salt and pepper to taste
- 1 tablespoon fresh thyme
- 8 ounces smoked sausage
- 2 bay leaves
- ¼ cup all-purpose flour
- ¼ cup unsalted butter
- 2 green onions, chopped
- 2 teaspoons gumbo file
- 5-6 cups shrimp (or chicken stock)
- 2 tablespoons fresh parsley, chopped
- ½ tablespoon smoked paprika
- 1 cube chicken bouillon
- 1 tablespoon Creole seasoning
Instructions
Making the Shrimp Stock
- Peel the shrimp with tails attached and devein the shrimp. Set aside all the heads and shells. .
- You can also use store-bought shrimp, or chicken stock if you are less on time.
- Season shrimp with salt, Creole seasoning, and pepper.
- Heat the pan over medium heat. Add oil. Once hot, Add the shrimp and cook until pink. Set aside.
- Add 1-2 tsp. butter or oil to a saucepan. Add garlic, onion, and celery, and saute for about 5-7 minutes, stirring constantly.
- Add the shrimp shells with thyme, bay leaf and stir. Add water (about 7 cups) and season with Creole seasoning.
- Bring to a boil, reduce the heat, and simmer for 10-20 minutes. Remove from heat and strain. Set aside.
Making the Shrimp Gumbo
- Heat a Dutch oven over medium heat. Add oil, Add sausage and coko for about for 3-5 minute or until browned. Remove and set aside.
- Pour remaining oil, butter, and flour. Cook for about 10-15 minutes on medium heat, stirring continuously or until dark browned. Be careful and stir constantly to avoid burning.
- Add the onion, celery, thyme, garlic, bay leaves, green bell pepper to the pot. Cook for 8-10 minutes, stirring frequently.
- Add shrimp stock (about 6 cups), bring to a boil, and simmer for 15-20 minutes. Add the shrimp and simmer for another 2-3 more minutes.
- Stir in the chicken bouillon, paprika, file powder, Creole Seasoning, chopped parsley and green onions.
- Adjust the thickness and flavor adjust with more broth or water and salt.
- Serve over cooked rice and enjoy immediately.
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Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 983Total Fat 29gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 16gCholesterol 1420mgSodium 7116mgCarbohydrates 17gFiber 1gSugar 2gProtein 154g
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.
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