Shrimp Gumbo Recipe
This shrimp gumbo is made with a rich and flavorful roux, then loaded up with succulent shrimp and smoked andouille sausage, the perfect comfort food.
Servings: 6
Calories: 462kcal
Ingredients
- 1 teaspoon olive oil
- 12 ounces andouille sausage sliced into ¼ inch slices
- ½ cup peanut oil or vegetable oil
- ½ cup flour
- 1 medium bell pepper chopped
- 1 medium onion chopped
- 1 medium celery stalk chopped
- 3 cloves garlic chopped
- 2 tablespoons Cajun seasoning or more to taste
- Salt and pepper to taste
- 6 cups seafood stock or use chicken or vegetable stock
- 1/2 pound fresh okra sliced
- 4 tablespoons chopped parsley + more for serving
- 1 pound shrimp peeled and deveined
- 1 tablespoon filé powder or to taste if desired (for thickening)
- For Serving: Cooked white rice (if desired), hot sauce on the side.
Instructions
- Heat a large pot or Dutch oven to medium heat. Add 1 teaspoon olive oil and heat. Add the sliced andouille. Cook a couple minutes per side until browned. Set aside until ready to use.
- Add ½ cup peanut oil to the pot and heat to medium heat. Add flour and stir. Cook for 20-30 minutes, constantly stirring, until the roux browns to the color of light chocolate*.
- Add peppers, onion, celery and garlic. Stir and cook about 5 minutes, covered.
- Add reserved andouille, Cajun seasoning, salt and pepper to taste. Stir and cook for 1 minute to let the spices bloom.
- Add seafood stock. Scrape up the brown bits from the bottom. Bring to a boil.
- Reduce heat and simmer on medium-low heat for 1 hour to thicken. You can simmer longer if you’d like.
- Stir in okra and parsley and cook 15 minutes. The okra will help to thicken up the gumbo.
- Stir in shrimp and tuck into the gumbo. Simmer 6-7 minutes, or until the shrimp is cooked through.
- Remove from heat and stir in filé powder, if using, for extra thickness. Or serve filé powder on the side.
- Serve into a bowl, over white rice if desired, and garnish with extra parsley.
Notes
The Roux. I prefer a roux the color of light chocolate, but you can cook longer for a darker roux, to your preference. It’s also very good with a lighter roux the color of peanut butter, for a thicker gumbo.
Nutritional information estimated without rice.
Nutrition
Calories: 462kcal | Carbohydrates: 18g | Protein: 18g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 1251mg | Potassium: 688mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2329IU | Vitamin C: 40mg | Calcium: 131mg | Iron: 3mg