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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