Gumbo is a quintessential dish from Louisiana, known for its rich flavors, hearty ingredients, and cultural significance. This iconic stew reflects the culinary traditions of Creole and Cajun cooking, with its origins deeply rooted in the diverse cultural landscape of the South.

Shrimp Gumbo, in particular, celebrates the bountiful seafood available in the Gulf of Mexico, making it a favorite among seafood lovers.

The dish typically features a thick, flavorful roux, a medley of spices, and a variety of vegetables, creating a comforting and satisfying meal. Whether served over a bed of rice or enjoyed on its own, Shrimp Gumbo is a dish that warms the soul and tantalizes the taste buds. Let’s dive into how to make this delicious dish from scratch!

Ingredients:

For the Roux:

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour

For the Gumbo:

• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 lb (450g) large shrimp, peeled and deveined
• 1 (14.5 oz) can diced tomatoes, undrained
• 4 cups seafood or chicken broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon hot sauce (such as Tabasco), or to taste
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust for spice preference)
• 2 bay leaves
• Salt and black pepper to taste
• 1 cup okra, sliced (fresh or frozen)
• 1/4 cup fresh parsley, chopped (for garnish)
• 4 green onions, sliced (for garnish)

For Serving:

• Cooked white rice
• Hot sauce (optional)

How to Make Shrimp Gumbo:

Make the Roux:

In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly to combine. Continue to cook the roux, stirring frequently, until it turns a deep brown color, resembling chocolate, about 20-30 minutes. Be patient, as this step is crucial for developing the rich flavor characteristic of gumbo. If the roux burns, you’ll need to start over.

Sauté the Vegetables:

Once the roux reaches the desired color, add the diced onion, bell pepper, and celery (often referred to as the “holy trinity” of Cajun cooking) to the pot. Sauté for 5-7 minutes until the vegetables are tender and fragrant. Add the minced garlic and cook for an additional minute.

Add the Liquids:

Stir in the diced tomatoes (with their juices), seafood or chicken broth, Worcestershire sauce, and hot sauce. Mix well to combine, ensuring the roux is fully incorporated into the liquid.

Season the Gumbo:

Add the dried thyme, paprika, cayenne pepper, bay leaves, salt, and black pepper. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes to allow the flavors to meld together.

Add the Shrimp and Okra:

After the gumbo has simmered, add the sliced okra and the shrimp to the pot. Stir gently to combine and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.

Finish and Serve:

Remove the bay leaves from the gumbo. Taste and adjust seasoning as needed. Serve the gumbo hot over a bowl of cooked white rice. Garnish with fresh parsley and sliced green onions. If desired, add extra hot sauce for an added kick.

Chef’s Note: Gumbo is incredibly versatile, and you can customize it to your taste. Feel free to add other proteins like andouille sausage, crab, or chicken to make a heartier version. If you prefer a thicker gumbo, let it simmer longer to reduce the liquid, or add more okra or a slurry of cornstarch and water.

Using homemade broth enhances the flavor significantly, but store-bought broth works well in a pinch. For a deeper flavor, consider adding smoked paprika or a splash of liquid smoke to capture that signature Southern smokiness.

Gumbo is traditionally served with rice, but you can also serve it with crusty French bread for dipping. Leftovers taste even better the next day, as the flavors continue to develop. Just be sure to store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutritional Information (per serving, based on 6 servings):

• Calories: 360 kcal
• Protein: 30g
• Carbohydrates: 30g
• Fiber: 3g
• Sugars: 2g
• Fat: 15g
• Saturated Fat: 2g
• Cholesterol: 220mg
• Sodium: 800mg
• Vitamin A: 15% of Daily Value (DV)
• Vitamin C: 30% of DV
• Calcium: 6% of DV
• Iron: 15% of DV

Shrimp Gumbo is not only delicious but also packed with nutrients. The shrimp provides a great source of lean protein, while the vegetables offer vitamins and minerals. This dish is rich in flavor and can be a wholesome meal option when served with rice or bread.

As you enjoy your Shrimp Gumbo, take a moment to appreciate the rich history and culture behind this beloved dish. It’s more than just a meal; it’s a celebration of the flavors and traditions of Louisiana cuisine. Happy cooking!

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Shrimp Gumbo is a beloved dish that hails from the Southern United States, particularly Louisiana. It’s a flavorful and hearty stew that combines elements of French, African, and Native American cuisines, reflecting the diverse cultural influences of the region.

This dish is characterized by its rich broth, often thickened with okra or roux, and filled with shrimp, sausage, vegetables, and a blend of aromatic spices. Serve it over rice for a complete and satisfying meal that transports you to the heart of Cajun and Creole cooking.

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 onion, diced
• 1 bell pepper (any color), diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 12 oz (340g) Andouille sausage, sliced into rounds
• 1 pound (450g) large shrimp, peeled and deveined
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup frozen sliced okra
• 8 cups chicken broth (or seafood broth)
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper to taste
• Cooked white rice, for serving
• Chopped green onions and fresh parsley, for garnish

How to Make Shrimp Gumbo

Prepare the Roux:

In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.

Gradually add the flour, stirring constantly to combine. Cook the flour and oil mixture (roux) over medium heat, stirring frequently, until it turns a dark caramel color, similar to the color of peanut butter. This process may take about 20-30 minutes. Be careful not to burn the roux, as it can impart a bitter taste.

Sauté the Vegetables and Sausage:

Once the roux reaches the desired color, immediately add the diced onion, bell pepper, and celery to the pot. Stir well to coat the vegetables in the roux.

Cook the vegetables in the roux for about 5-7 minutes, or until they begin to soften.

Add the minced garlic and sliced Andouille sausage to the pot. Cook for another 5 minutes, stirring occasionally, until the sausage is lightly browned.

Add Tomatoes and Spices:

Pour in the diced tomatoes (with their juices) and frozen sliced okra into the pot. Stir to combine with the vegetables and sausage.

Add the bay leaves, dried thyme, dried oregano, paprika, and cayenne pepper. Season with salt and black pepper to taste. Mix well.

Simmer the Gumbo:

Gradually pour in the chicken broth (or seafood broth), stirring constantly to incorporate it into the mixture.

Bring the gumbo to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 30-40 minutes, stirring occasionally, until the flavors meld together and the okra is tender.

Add Shrimp:

Once the gumbo has simmered and developed its flavors, add the peeled and deveined shrimp to the pot.

Cook the shrimp in the gumbo for 5-7 minutes, or until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become tough.

Finish and Serve:

Remove the pot from the heat.

Discard the bay leaves.

Serve the shrimp gumbo hot over cooked white rice.

Garnish each serving with chopped green onions and fresh parsley.

Chef’s Note

The key to a successful gumbo lies in the roux—it should be cooked slowly over medium heat to achieve a deep, rich color. This process not only adds flavor but also helps thicken the gumbo. If you prefer a thicker gumbo, you can add more roux or cook it longer to achieve a darker color. Adjust the spiciness of the gumbo by varying the amount of cayenne pepper used, depending on your taste preferences.

Nutritional Value

(Nutritional values are approximate and per serving, excluding rice)

• Calories: 420 kcal
• Protein: 32g
• Fat: 25g
• Saturated Fat: 7g
• Cholesterol: 205mg
• Carbohydrates: 20g
• Fiber: 3g
• Sugar: 5g
• Sodium: 1500mg

Enjoy the complex flavors and comforting warmth of Shrimp Gumbo, a dish that brings together the best of Southern cooking traditions. This stew is perfect for sharing with family and friends, especially on cold evenings or during festive gatherings.

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