Shrimp Gumbo from Scratch
Dive into the heart of Southern cooking with this flavorful Shrimp Gumbo from Scratch, a true showcase of Louisiana-inspired cuisine! Packed with succulent shrimp, smoky sausage, and vibrant vegetables like okra, bell peppers, and celery, this recipe builds layers of bold flavor with every step. The cornerstone of this dish is a rich, dark roux—crafted patiently for depth and authenticity—and seasoned with Cajun spices, thyme, and aromatic bay leaves. Simmered to perfection with chicken stock, diced tomatoes, and a touch of heat, this hearty stew is served over fluffy white rice and topped with fresh green onions for the ultimate finishing touch. Perfect for cozy gatherings, this scratch-made gumbo is a soul-satisfying delight that celebrates Southern heritage. Keywords: shrimp gumbo recipe, Louisiana cuisine, homemade gumbo, Cajun stew, Southern comfort food.
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Recipe Information
Ingredients
- 1 lb Shrimp
- 0.5 cup All-purpose flour
- 0.5 cup Vegetable oil
- 1 large Yellow onion, diced
- 1 large Green bell pepper, diced
- 2 pieces Celery stalks, diced
- 3 pieces Garlic cloves, minced
- 1 cup Okra, sliced
- 6 cups Chicken stock
- 1 14.5 oz can Diced tomatoes
- 2 pieces Bay leaves
- 1 tbsp Cajun seasoning
- 1 tsp Thyme, dried
- 12 oz Smoked sausage, sliced
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 pieces Green onions, sliced (for garnish)
- 4 cups Cooked white rice (for serving)
Instructions
Peel and devein the shrimp. Reserve the shells if you want to make homemade shrimp stock (optional).
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
Once the oil is hot, sprinkle in the flour gradually while constantly whisking to create a roux. Keep stirring for 15–20 minutes until the roux is a deep, rich brown color. Be careful not to burn it.
Add the diced onion, bell pepper, and celery to the roux. Stir and cook for 5–7 minutes until the vegetables are softened.
Stir in the minced garlic and sliced okra. Cook for an additional 2–3 minutes.
Slowly pour in the chicken stock, stirring constantly to prevent lumps from forming.
Add the diced tomatoes, bay leaves, Cajun seasoning, thyme, sliced sausage, salt, and black pepper. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 30–35 minutes. Stir occasionally.
Five minutes before the gumbo is done, add the shrimp into the pot. Stir and cook until the shrimp are pink and cooked through, about 5 minutes.
Taste the gumbo and adjust seasoning as needed.
Serve the gumbo hot over cooked white rice, garnished with sliced green onions.
Nutrition Facts
Calories |
790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 50% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 1690 mg | 73% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 6.9 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 167 mg | 13% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 833 mg | 18% | |
*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.
