Shrimp Gumbo Recipe

This Southern Shrimp Gumbo is the perfect mix of Cajun spices, fresh vegetables, sausage and shrimp! It is a true Louisiana meal that can be served any time of year!

If you have never tried gumbo, it is one of those recipes that I highly recommend that you sample at least once in your life. Being from the south, this Southern Shrimp Gumbo is a recipe you see served at most traditional southern restaurants. The combination of ingredients is like nothing else I’ve ever tasted and can be completely tailored to your tastebuds. This shrimp gumbo recipe is best served over rice and takes patience to really deepen the flavors!

Southern Shrimp Gumbo

This Southern Shrimp Gumbo is the perfect mix of Cajun spices, fresh vegetables, sausage and shrimp! It is a true Louisiana meal that can be served any time of year.

Prep: 20min

Total: 80min

Serving Size: 1 serving

Nutrition Facts: calories 438 kcal, Carbohydrate 16 g, Protein 32 g, Fat 27 g, Saturated Fat 7 g, Trans Fat 1 g, Cholesterol 314 mg, Sodium 1896 mg, Fiber 2 g, Sugar 4 g, unSaturated Fat 19 g, servingSize 1 serving

Ingredients:

• 1/4 cup butter
• 1/2 cup canola oil + 2 Tablespoons
• 1/2 cup all-purpose flour
• 1 large sweet onion, (chopped)
• 1 green bell pepper, (chopped)
• 2 celery ribs, (chopped)
• 3 cloves garlic, (minced)
• 2 bay leaves
• 14.5 oz can fire roasted tomatoes
• 6 cups seafood stock, (divided)
• 1 tsp black pepper
• 1/2 tsp kosher salt
• 1 Tbsp low salt creole seasoning
• 1 link andouille sausage
• 1 link smoked sausage
• 1 cup fresh okra, (chopped)
• 1 tsp liquid shrimp and crab boil
• 2 lbs shrimp, (peeled and deveined)
• 3 green onions (chopped)
• gumbo filé (optional)

Instruction:

1. Melt butter and canola oil (1/4 cup) in a large pot, add flour and whisk continuously, over low to medium heat, until this mixture (the roux) has turned to a light chocolate color. This will take time. Don’t rush it and do not turn the heat to high.
2. Add the chopped onion, bell pepper and celery and continue to cook, stirring for about 10 minutes. Add the chopped garlic, stir for two more minutes.
3. Add the canned tomatoes, half of the seafood stock, the bay leaves and the seasoning. Stir well and cover. Allow to gently simmer.
4. In a large skillet (12”) add the 2 Tablespoons of canola oil and the chopped okra (add okra while oil is still cool).
5. Turn heat to medium, then add the sliced sausage. Sauté in the skillet, stirring often for about 15 minutes. Once the sausage looks like it’s caramelized somewhat and is sticking to the pan some – and the okra is nice and soft. Use the remaining stock to pour a little into the skillet and scrape up the stuck bits (this adds great flavor to the gumbo).
6. Add these contents to the pot with everything else and bring to a boil. Cover and simmer for about 45-60 minutes.
7. Meanwhile, in a bowl, add the liquid shrimp and crab boil to the fresh shrimp and stir so that all the shrimp has been coated. Cover the bowl and store in the refrigerator until you’re ready to use it.
8. 10 minutes before you’re ready to eat, add the shrimp to the gumbo and stir well. Cover again and cook on low for 10 minutes.
9. Remove bay leaves. Add chopped green onions.
10. Serve over cooked rice. Offer Gumbo Filé if anyone likes it.

Shrimp Gumbo

This spicy Cajun gumbo, a stew originating in Louisiana in the 18th century, gains much of its flavor from the dark roux and its characteristic thickness from file, an herb made from the ground leaves of the sassafras tree. Onions, celery and green peppers, the “holy trinity” of both Creole and Cajun cooking, add flavor and substance to the thick shrimp and sausage stew, which is served over a heaping portion of white rice.

Prep: 0 1 0

Total: 0 3h30min0

Yield: 6 servings

Nutrition Facts: calories 408 calorie, Fat 25 grams, Saturated Fat 3 grams, Cholesterol 183 milligrams, Sodium 1939 milligrams, Carbohydrate 21 grams, Fiber 1.5 grams, Protein 24 grams, Sugar 3 grams

Ingredients:

• 4 ounces vegetable oil
• 4 ounces all-purpose flour
• 1 1/2 pounds raw, whole, head-on medium-sized (31-50 count) shrimp
• 2 quarts water
• 1 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced green peppers
• 2 tablespoons minced garlic
• 1/2 cup peeled, seeded and chopped tomato
• 1 tablespoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon fresh thyme, chopped
• 1/4 teaspoon cayenne pepper
• 2 bay leaves
• 1/2 pound andouille sausage, cut into 1/4-inch pieces and browned
• 1 tablespoon file powder

Instruction:

1. Preheat the oven to 350 degrees F.
2. Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
3. While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.
4. Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.

Shrimp & Sausage Gumbo

This easy seafood gumbo recipe features shrimp and sausage and starts off with an extremely flavorful roux.

Prep: 20min

Total: 1h20min

Yield: 4 serving(s)

Nutrition Facts: calories 634 Calories, Fat 39 g, Saturated Fat 16 g, Trans Fat 0 g, Cholesterol 262 mg, Sodium 1597 mg, Carbohydrate 28 g, Fiber 4 g, Sugar 5 g, Protein 42 g

Ingredients:

• 4 tbsp. butter
• 1/4 c. all-purpose flour
• 1 small yellow onion
• 1 medium green bell pepper, chopped
• 2 celery ribs, chopped
• 2 cloves garlic, minced
• 12 oz. andouille sausage, sliced into 1/2″ pieces
• 1 tbsp. cajun seasoning (without salt)
• Kosher salt
• Freshly ground black pepper
• 1 bay leaf
• 1 (15-oz.) can fire-roasted diced tomatoes
• 4 c. low-sodium chicken broth
• 1 lb. medium shrimp, peeled and deveined
• 3 green onions, sliced
• cooked white rice, for serving

Instruction:

1. In a large, deep skillet over medium-low heat, melt butter, then add flour. Cook, stirring constantly, until dark caramel colored, about 10 minutes.
2. Add onions, peppers, and celery, and stir until softened, about 5 minutes more. Stir in garlic and sausage, then season with Cajun seasoning, salt, and pepper. Stir in bay leaf, diced tomatoes, and chicken broth and bring to a boil. Reduce heat to low and simmer until thickened, stirring occasionally, about 1 hour.
3. In the last 10 minutes of cooking, add shrimp. Once shrimp is pink and cooked through, taste and adjust seasonings. Stir in green onions, reserving some for garnish.
4. Serve spooned on top of white rice.

Shrimp Gumbo

A crisp green salad and crusty French bread complete this shrimp gumbo meal. I always have hot sauce available when I serve this and have found that the instant microwave rice packages make the process a little easier. —Jo Ann Graham, Ovilla, Texas

Prep: 30min

Total: 01h30min

Yield: 11 servings (2-3/4 qt.)

Nutrition Facts: calories 159 calories, Fat 7g fat (1g saturated fat), Cholesterol 102mg cholesterol, Sodium 681mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges: 2 lean meat

Ingredients:

• 1/4 cup all-purpose flour
• 1/4 cup canola oil
• 3 celery ribs, chopped
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 4 cups chicken broth
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon cayenne pepper
• 2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
• 1 package (16 ounces) frozen sliced okra
• 4 green onions, sliced
• 1 medium tomato, chopped
• 1-1/2 teaspoons gumbo file powder
• Hot cooked rice

Instruction:

In a Dutch oven over medium heat, cook and stir flour and oil until caramel-colored, stirring occasionally, about 12 minutes (do not burn). Add the celery, green pepper and onion; cook and stir until tender, 5-6 minutes. Stir in the broth, garlic, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Stir in the shrimp, okra, green onions and tomato. Return to a boil. Reduce heat; cover and simmer until shrimp turn pink, about 10 minutes. Stir in file powder. Serve with rice.

The Secret To Make The Best Shrimp Gumbo EVER!

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