Louisiana Shrimp Gumbo
Dive into the rich, soul-warming flavors of Louisiana with this authentic Shrimp Gumbo recipe that’s a true celebration of Creole cuisine. Featuring tender shrimp, smoky andouille sausage, and a medley of vegetables like okra, bell pepper, and celery, this dish gets its signature depth from a perfectly cooked, chocolate-brown roux. Seasoned with aromatic spices like smoked paprika, thyme, and a touch of cayenne, this gumbo is slow-simmered to perfection in a flavorful chicken stock base, with a hint of tomatoes for added richness. Served piping hot over fluffy white rice and finished with fresh parsley and green onions, this hearty gumbo is ideal for cozy family dinners or entertaining guests. Impress your taste buds with the perfect balance of spice, smokiness, and savory goodness in every bite!
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Recipe Information
Ingredients
- 1 pound large shrimp (peeled and deveined)
- 1 pound andouille sausage (sliced)
- 0.5 cup vegetable oil
- 0.5 cup all-purpose flour
- 1 large onion (chopped)
- 1 large green bell pepper (chopped)
- 3 stalks celery stalks (chopped)
- 4 cloves garlic (minced)
- 2 cups okra (sliced)
- 6 cups chicken stock
- 1 14.5-ounce can diced tomatoes (canned)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup green onions (chopped, for garnish)
- 0.25 cup fresh parsley (chopped, for garnish)
- 4 cups white rice (cooked, for serving)
Instructions
Start by preparing the roux. Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Gradually whisk in the all-purpose flour and cook, stirring constantly, for 20-25 minutes until the roux turns a deep chocolate brown color. Be careful not to burn it.
Once the roux is ready, immediately add the chopped onion, green bell pepper, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and sliced okra, and cook for another 2-3 minutes.
Slowly pour in the chicken stock, stirring to combine with the roux. Add the diced tomatoes (with their juices), bay leaves, dried thyme, smoked paprika, cayenne pepper, salt, and black pepper. Bring the mixture to a simmer.
Add the andouille sausage slices to the pot, reduce the heat to low, and let the gumbo simmer gently for 45 minutes, stirring occasionally to prevent sticking.
After 45 minutes, add the shrimp to the gumbo. Simmer for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
Taste the gumbo and adjust the seasoning with more salt, pepper, or spices if desired.
Serve the gumbo hot over a scoop of cooked white rice. Garnish each bowl with chopped green onions and fresh parsley.
Nutrition Facts
Calories |
4824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.7 g | 293% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 1240 mg | 413% | |
| Sodium | 7927 mg | 345% | |
| Total Carbohydrate | 412.0 g | 150% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 43.0 g | ||
| Protein | 291.0 g | 582% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1059 mg | 81% | |
| Iron | 39.6 mg | 220% | |
| Potassium | 5667 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
