Shrimp Gumbo
Dive into the heart of Louisiana cuisine with this flavorful Shrimp Gumbo recipe, a comforting one-pot dish brimming with bold Cajun flavors. Featuring tender shrimp, smoky sausage, and fresh okra, this gumbo is built on a rich, chocolate-colored roux—a hallmark of authentic Creole cooking. Sautéed aromatics like onion, bell pepper, and celery, combined with garlic, diced tomatoes, and perfectly seasoned chicken broth, create a depth of flavor that’s simply irresistible. Simmered to perfection and served over fluffy white rice, it’s the ultimate crowd-pleaser for any occasion. Garnish with fresh parsley and green onions for a stunning finish to this Southern classic. Whether you're craving a hearty family meal or preparing for a festive feast, this Shrimp Gumbo will transport your taste buds straight to the bayou!
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Recipe Information
Ingredients
- 1 pound large shrimp (peeled, deveined, tails removed)
- 0.5 cup all-purpose flour
- 0.5 cup vegetable oil
- 1 large yellow onion (diced)
- 1 large green bell pepper (diced)
- 2 celery stalks (diced)
- 4 garlic cloves (minced)
- 14.5 ounces canned diced tomatoes
- 4 cups chicken broth
- 2 tablespoons Cajun seasoning
- 12 ounces smoked sausage (sliced)
- 2 cups okra (sliced)
- 2 bay leaves
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 4 cups cooked white rice (optional, for serving)
- 0.25 cup green onions (chopped, for garnish)
- 0.25 cup fresh parsley (chopped, for garnish)
Instructions
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
Gradually whisk in the flour, stirring constantly, to create a roux. Cook for about 20-25 minutes, stirring continuously, until the roux is a deep, rich brown color similar to chocolate. Be careful not to let it burn.
Once the roux reaches the desired color, immediately add the diced onion, green bell pepper, and celery. Cook for 5-7 minutes, stirring frequently, until softened.
Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Stir in the canned diced tomatoes, chicken broth, Cajun seasoning, salt, pepper, and bay leaves. Bring the mixture to a boil, then reduce the heat to low and let it simmer.
Add the sliced smoked sausage and okra to the pot. Simmer uncovered for 20 minutes, stirring occasionally.
Add the shrimp to the pot and cook for an additional 5-7 minutes, or until the shrimp are pink and opaque.
Taste the gumbo and adjust the seasoning, if necessary.
Remove the bay leaves before serving.
Ladle the gumbo into bowls and serve over cooked white rice, if desired. Garnish with chopped green onions and parsley.
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 1355 mg | 59% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 6.5 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 999 mg | 21% | |
*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.
