Spicy Shrimp Gumbo
Dive into the bold, vibrant flavors of Louisiana with this Spicy Shrimp Gumbo—a soul-warming dish packed with succulent shrimp, smoky sausage, and a medley of fresh vegetables like okra, celery, and bell peppers. This classic gumbo starts with a rich, nutty roux that layers depth into every bite, combined with zesty Cajun seasoning, aromatic thyme, and just a hint of heat from optional hot sauce. Simmered to perfection, it offers a savory, slightly spicy blend of textures and flavors that come alive when served over fluffy white rice. Perfect for cozy dinners or entertaining guests, this hearty gumbo is garnished with fresh parsley and green onions for a pop of color and an extra touch of Southern charm.
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 12 oz smoked sausage, sliced
- 0.25 cup vegetable oil
- 0.25 cup all-purpose flour
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 cups okra, sliced
- 14.5 oz canned diced tomatoes
- 4 cups chicken stock
- 1 tbsp cajun seasoning
- 1 tsp paprika
- 1 tsp thyme
- 2 bay leaves
- 2 tsp hot sauce (optional)
- 3 cups white rice, cooked
- 0.25 cup green onions, sliced (for garnish)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Gradually whisk in the all-purpose flour to create a roux. Continue whisking constantly for 10-15 minutes until the roux turns a rich, dark brown color. Be careful not to let it burn.
Stir in the diced onion, green bell pepper, celery, and minced garlic. Cook for 5 minutes until the vegetables begin to soften.
Add the sliced smoked sausage and sliced okra to the pot. Cook for an additional 5 minutes, stirring occasionally.
Pour in the canned diced tomatoes (with their juices) and the chicken stock. Stir to combine.
Add the Cajun seasoning, paprika, thyme, bay leaves, and optional hot sauce. Bring the mixture to a gentle simmer.
Cover the pot partially with a lid and let the gumbo simmer for 30 minutes, stirring occasionally.
Add the shrimp to the pot and cook for 5-7 minutes, or until the shrimp are pink and fully cooked.
Remove the bay leaves from the gumbo and taste for seasoning. Adjust with additional salt, pepper, or hot sauce, if needed.
Serve the gumbo hot over a scoop of cooked white rice. Garnish with sliced green onions and chopped fresh parsley.
Nutrition Facts
Calories |
3684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.3 g | 231% | |
| Saturated Fat | 47.9 g | 240% | |
| Polyunsaturated Fat | 37.1 g | ||
| Cholesterol | 1191 mg | 397% | |
| Sodium | 6691 mg | 291% | |
| Total Carbohydrate | 280.6 g | 102% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 37.7 g | ||
| Protein | 236.7 g | 473% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1213 mg | 93% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 5311 mg | 113% | |
*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.
