Shrimp gumbo is a delicious and hearty dish that is perfect for a cold night or a special occasion. This classic Creole dish is made with a flavorful roux, fresh shrimp, and a variety of vegetables. It is a versatile dish that can be customized to your liking, so you can add or remove ingredients to suit your taste. With a few simple steps and ingredients, you can make a delicious shrimp gumbo that your family and friends will love.
Here are our top 17 tried and tested recipes!
SHRIMP GUMBO
This is and adaptation of a recipe my sister in law gave me. It is hearty and delicious. You can make it as spicy or as mild as you like to your taste and it doesn't take long to make. Set out hot sauce for diners to season to their own liking.
Provided by Laura
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a large stockpot over medium-high heat. Add onion, bell pepper, and jalapeno and saute until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Drain liquid from tomatoes into the stockpot. Place tomatoes on a cutting board, dice, and add to the pot. Add chicken broth, rice mix, and seasoning packet, cover, and bring to a boil. Reduce heat and simmer until rice is tender, about 25 minutes.
- Add sliced sausage and simmer for 5 minutes. Stir in shrimp, and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes more.
Nutrition Facts : Calories 430.6 calories, Carbohydrate 35.3 g, Cholesterol 161.6 mg, Fat 19.4 g, Fiber 2.6 g, Protein 28.6 g, SaturatedFat 5.8 g, Sodium 1841.9 mg, Sugar 7.7 g
HUSBAND'S GRANDMOTHER'S SHRIMP GUMBO
My husband's grandmother taught me this recipe. She actually cooked for Cajun festivals. She used 40-gallon trash cans for her stock pots. People would line up for this authentic Cajun specialty. This recipe serves eight but multiplies well. Serve gumbo over cooked white rice.
Provided by ranch_maven
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h
Yield 12
Number Of Ingredients 20
Steps:
- Brown the sausage in a skillet over medium heat, discard the fat in the skillet, and drain the sausage slices on paper towels to absorb any excess grease. Set the sausage aside. Cook and stir the chopped bacon in the skillet until crisp, 6 to 8 minutes, remove the bacon, and set aside. Stir the okra into the hot bacon drippings, and cook and stir until the okra is tender, about 5 minutes. Drain the okra in a colander, and discard bacon drippings.
- Place the okra and diced tomatoes in a saucepan over medium heat, and bring to a simmer. Reduce heat to medium-low, and simmer the okra mixture for about 10 minutes.
- In a large soup pot, melt the butter over medium heat, and cook and stir the onion, green onions, green pepper, celery, parsley, and garlic until the onion begins to turn brown, about 10 minutes. Remove the vegetables but leave the butter in the pot. Stir in the flour, reduce heat to low, and cook the roux, stirring constantly, until it turns the color of milk chocolate, 30 to 45 minutes. Do not let the roux burn.
- When the roux reaches its correct color, whisk in 2 cups of water. Raise the heat to medium; stir in salt, pepper, cayenne pepper, thyme, and bay leaves, bring the mixture to a boil, and stir in the sausage, bacon, okra-tomato mixture, and 6 more cups of water. Reduce heat to medium-low, and simmer the gumbo, stirring occasionally, until the soup has thickened and the flavors are blended, about 45 minutes. Stir in the shrimp, and simmer until they turn pink and opaque, 6 to 8 more minutes. Discard bay leaves and adjust the seasonings, if desired, before serving.
Nutrition Facts : Calories 343.5 calories, Carbohydrate 12.6 g, Cholesterol 164.7 mg, Fat 21.8 g, Fiber 2 g, Protein 23.9 g, SaturatedFat 9.8 g, Sodium 922 mg, Sugar 2.6 g
SHRIMP GUMBO
A crisp green salad and crusty French bread complete this shrimp gumbo meal. I always have hot sauce available when I serve this and have found that the instant microwave rice packages make the process a little easier. -Jo Ann Graham, Ovilla, Texas
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 11 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven over medium heat, cook and stir flour and oil until caramel-colored, stirring occasionally, about 12 minutes (do not burn). Add the celery, green pepper and onion; cook and stir until tender, for 5-6 minutes. Stir in the broth, garlic, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Stir in the shrimp, okra, green onions and tomato. Return to a boil. Reduce heat; cover and simmer until shrimp turn pink, 10 minutes. Stir in file powder. Serve with rice.
Nutrition Facts : Calories 159 calories, Fat 7g fat (1g saturated fat), Cholesterol 102mg cholesterol, Sodium 681mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges
SHRIMP GUMBO
This spicy Cajun gumbo, a stew originating in Louisiana in the 18th century, gains much of its flavor from the dark roux and its characteristic thickness from file, an herb made from the ground leaves of the sassafras tree. Onions, celery and green peppers, the "holy trinity" of both Creole and Cajun cooking, add flavor and substance to the thick shrimp and sausage stew, which is served over a heaping portion of white rice.
Provided by Alton Brown
Categories main-dish
Time 3h30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
- While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.
- Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.
SHRIMP GUMBO FROM SCRATCH
This recipe comes from my good friend Robert's mother. It was written on a scrap of paper in no particular order. As with all my recipes, it is a starting point so please, feel free to adapt it to your personal tastes...if you don't like okra, leave it out. If you like smoked sausage in your gumbo, add it. We like crab claws in ours but they weren't in the original recipe. There is also a Louisiana spice in it called Slap Ya Mama that you can find on line, which is Robert's addition to his Mama's recipe. Tony's seasoning would do in a pinch. Also don't rush making the roux...it takes time and patience.
Provided by Deely
Categories Gumbo
Time 3h
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Stir together oil and flour in a cast iron skillet.
- Cook over medium low heat 30 to 40 minutes stirring constantly, until chocolate brown, adding thyme, oregano, parsley and salt halfway through.
- In a seperate skillet, melt butter and saute white onion,celery, bell pepper and garlic until tender.
- In a stockpot combine chicken broth, water, tomatoes, tomato paste, green onions, sauted vegetables and 1 Tbl Slap Ya Mama and heat to warm.
- Add cooked roux to stockpot and slow simmer 2 hours adding the shrimp and okra the last half hour.
- The last half hour is also the time to add more Slap Ya Mama and salt to taste.
- Serve over rice.
DOOKY CHASE'S SHRIMP GUMBO
Provided by Food Network
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a skillet over low heat and add the flour to make a roux, browning until golden about 3 minutes. Add the onions and cook over low heat until the onions wilt about 4 minutes.
- Put the shrimp, sausages, stew meat and ham in a 5-quart pot over medium heat. Pour the onion mixture over the ingredients and add 3 quarts water, the chicken wings, file powder, paprika and salt. Bring to a boil and cook for 30 minutes or until broth reaches desired thickness.
- Add the oysters, parsley, garlic and thyme. Lower the heat and cook until the shrimp is pink, about 10 minutes more, before serving.
SHRIMP GUMBO
This recipe is intended for a festival or large gathering and is suited for serving a large number of people.
Provided by Food Network
Categories main-dish
Time 2h4m
Yield 125+ servings
Number Of Ingredients 16
Steps:
- To make the roux: In a heavy skillet, combine equal parts oil with flour and cook over medium heat stirring constantly until dark brown in color. Immediately remove from heat. Roux will continue to cook, stir occasionally.
- To make the Shrimp Gumbo: Over medium heat in a large stockpot, bring chicken with enough water to cover it to a boil and create a broth. Remove chicken from pot and discard. Melt butter into chicken broth, then add tomatoes, okra, peppers, celery, and onions. Next add salt, black pepper, garlic powder, Cajun seasoning, Old Bay seasoning, and hot sauce, to taste. Add additional water to cover gumbo. Cover and simmer on low heat for 2 hours. Add shrimp boil to pot and continue to simmer for an additional 1 hour. Add the shrimp and roux and simmer for another hour, for a total of 4 hours cooking time, or to the thickness desired.
- Serve over rice.
SHRIMP GUMBO
Make and share this Shrimp Gumbo recipe from Food.com.
Provided by Vicki in CT
Categories Gumbo
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
- While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.
- Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.
SEAFOOD GUMBO
Gumbo is one dish that makes Louisiana cuisine so famous. We live across the state line in Texas and can't seem to get enough of this traditional gumbo recipe that features okra, shrimp, spicy seasonings and what is called the holy trinity-onions, green peppers and celery. This recipe calls for seafood, but you could also use chicken, duck or sausage. -Ruth Aubey, San Antonio, Texas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 24 servings (6 quarts).
Number Of Ingredients 16
Steps:
- In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or until mixture is reddish brown. , Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add the chicken broth, water, okra, paprika, salt, oregano and pepper. Bring to boil; reduce heat and simmer, covered, for 10 minutes. , Add shrimp and parsley. Simmer, uncovered, about 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoning.
Nutrition Facts : Calories 166 calories, Fat 10g fat (1g saturated fat), Cholesterol 96mg cholesterol, Sodium 900mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
EASY SAUSAGE AND SHRIMP GUMBO
This dish will warm your heart on a cold day. I first had this at a friend's house in Louisiana and after a few changes, shrimp instead of chicken for instance, I came up with a recipe I think you will enjoy as much as my family does. Serve over rice with additional seasoning on the side if you like it spicier, as I do. Enjoy.
Provided by Papa Jay
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h32m
Yield 8
Number Of Ingredients 11
Steps:
- Cook and stir oil and flour in a skillet over medium heat until mixture is thick and the color of peanut butter, about 20 minutes.
- Stir onion, green bell pepper, and celery into flour mixture; cook and stir until softened, about 5 minutes. Add sausage; cook and stir until browned, about 5 minutes. Add Cajun seasoning, garlic, and black pepper; cook and stir until fragrant, about 2 minutes.
- Pour chicken stock over vegetable-sausage mixture; reduce heat to low and simmer for 30 minutes. Add shrimp and cook until shrimp are pink and cooked through, about 10 minutes.
Nutrition Facts : Calories 568.3 calories, Carbohydrate 19 g, Cholesterol 122.2 mg, Fat 45.4 g, Fiber 1.6 g, Protein 20.9 g, SaturatedFat 8.1 g, Sodium 1070.3 mg, Sugar 2.5 g
SHRIMP GUMBO
Shrimp Gumbo is a fast microwave soup that is quick and easy to prepare. We love it with a loaf of sourdough french bread. I made a few changes to the original recipe from Barbara Kafka's Microwave Gourmet Heathstyle Cookbook.
Provided by ellie_
Categories Gumbo
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine garlic, pepper, celery, scallions, chili powder, thyme, and oil into a 2-1/2 quart microwave-safe casserole dish.
- Cover with plastic wrap.
- Cook at 100% for 10 minutes.
- Prick plastic to release steam.
- Remove from oven and uncover.
- Mound vegetable in the center of the dish.
- Arrange shrimp and sausage around vegetables and place okra in the center, on top of the vegetables.
- Pour tomatoes over shrimp.
- Cover tightly with plastic wrap.
- Cook for 3 minutes.
- Prick plastic.
- Stir ingredients well.
- Continue cooking for 2 minutes.
- Prick plastic.
- Remove from oven.
- Uncover and add broth.
- Cook, uncovered, for 2 minutes or until hot.
Nutrition Facts : Calories 307.1, Fat 20.4, SaturatedFat 6.8, Cholesterol 129.5, Sodium 650, Carbohydrate 10, Fiber 3.1, Sugar 3.4, Protein 21.4
EASY SHRIMP GUMBO
Make and share this Easy Shrimp Gumbo recipe from Food.com.
Provided by Chef Diva Divine
Categories Gumbo
Time 1h13m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat Margarine in dutch oven medium heat.
- Cook onions, bell pepper, and garlic, stirring occassionally, until onions are softened.
- Stir in flour . Cook, stirring constantly, until bubbly; remove from heat.
- Stir in remaining ingredients except shrimp, rice and parsley; break up tomatoes.
- Heat to boiling; reduce heat. Simmer uncovered 45 minutes, stirring occassionally.
- Stir shrimp into soup. Cover and simmer about 5 minutes or until shrimp are pink.
- Remove Bay Leaf , serve over rice and sprinkle with parsley.
Nutrition Facts : Calories 286.7, Fat 1.9, SaturatedFat 0.4, Cholesterol 147.7, Sodium 904.9, Carbohydrate 45.6, Fiber 4.7, Sugar 9.1, Protein 22.7
QUICK SHRIMP GUMBO
This hearty dish is one of our favorites. I've made it with all shrimp or with all turkey sausage, and it's just as good. I usually cook it in the microwave. -Mrs. Leo Merchant of Jackson, Mississippi
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, saute onion and garlic in oil for 2 minutes or until crisp-tender. Stir in sausage; cook and stir for 2 minutes or until sausage begins to brown. Add green pepper; cook and stir for 2 minutes or until crisp-tender. Stir in the tomatoes, broth, seasonings and hot pepper sauce. Bring to a boil. , Cook, uncovered, for 2 minutes or until heated through. Stir in shrimp. Cook 3-4 minutes longer or until shrimp turn pink. Stir in rice. Remove from the heat. , Cover and let stand for 5 minutes or until rice is tender. Discard bay leaf. Serve with lemon slices if desired.
Nutrition Facts : Calories 246 calories, Fat 5g fat (1g saturated fat), Cholesterol 146mg cholesterol, Sodium 1211mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
MERWIN'S SHRIMP GUMBO
This is a recipe for a classic, dark brown, shrimp gumbo in true Louisiana Cajun country fashion. Serve over rice. Browning the chicken pieces in the oil used for the roux adds flavor to the dish. I use the cooked chicken for chicken salad. File is added off the heat to thicken the gumbo. If added while the gumbo is still cooking, it may become stringy and unpleasant. File is ground sassafras leaves. It is available in many supermarkets.
Provided by Merwin Chambers
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 2h45m
Yield 8
Number Of Ingredients 17
Steps:
- In a medium skillet, brown the sausage over medium heat. Remove from pan, and drain on paper towels to remove some of the fat. Discard fat in pan.
- In a large skillet, heat vegetable oil over high heat. Brown chicken pieces in hot oil. Turn frequently until golden brown on all sides. Transfer chicken to a dish, leaving oil in pan. Set chicken aside, but keep warm.
- Make a roux by whisking flour into the hot vegetable oil. Turn heat down to low. Continue cooking flour and oil mixture, stirring constantly, until it reaches a dark brown color. This may take 30 to 45 minutes; the darker the roux, the better the final gumbo.
- When the roux is a dark brown color, quickly add the sausage, onion, green onion tops, green pepper, parsley, and garlic. Cook over low heat until the vegetables are wilted, about 10 minutes, stirring constantly.
- Stir in 2 cups water and spices. Add chicken parts. Add rest of the water slowly. Bring mixture to a boil, and reduce heat. Simmer for about 45 minutes, until chicken is done and tender.
- Remove chicken pieces, and save for another use. Add shrimp to gumbo; cook for about 8 to 10 minutes more. Remove bay leaves. Taste, and adjust seasoning. Serve gumbo in deep bowls. Sprinkle file powder over individual servings, and stir in.
Nutrition Facts : Calories 836.9 calories, Carbohydrate 19.1 g, Cholesterol 327.7 mg, Fat 52.2 g, Fiber 1.6 g, Protein 69 g, SaturatedFat 13.4 g, Sodium 822.6 mg, Sugar 3 g
SPICY SHRIMP GUMBO
This recipe has been in my family for many years. Delicious during cold winter nights.
Provided by Mark Lackey
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h3m
Yield 9
Number Of Ingredients 13
Steps:
- Combine vegetable oil and flour in a large stockpot over medium heat; cook, stirring often, until roux is dark brown, 10 to 15 minutes.
- Stir onion, celery, green onion, parsley, and garlic carefully into the hot roux; it may splatter. Cook and stir until onion mixture is tender, about 5 minutes. Pour in broth. Season with salt and red chile pepper. Simmer gumbo, covered, until flavors combine, about 15 minutes.
- Stir shrimp into the stockpot; cook until pink and opaque, 3 to 5 minutes.
- Place 1/3 cup rice into each serving bowl. Ladle shrimp gumbo on top. Garnish with fresh parsley.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 25.4 g, Cholesterol 155.8 mg, Fat 13.8 g, Fiber 2 g, Protein 20.4 g, SaturatedFat 1.9 g, Sodium 887.1 mg, Sugar 1.7 g
SHRIMP GUMBO
Provided by Barbara Kafka
Categories dinner, one pot, main course
Time 35m
Yield Four to six servings
Number Of Ingredients 15
Steps:
- In a rectangular ceramic dish (11 by 8 by 3 inches), heat the butter, uncovered, at 100 percent for three minutes. Stir in the flour thoroughly. Cook at 100 percent, uncovered, for eight minutes, until dark brown, stirring twice.
- Add the onion, celery, celery leaves, garlic and cayenne pepper, stirring to coat with roux. Cook, uncovered, at 100 percent for five minutes.
- Stir in file powder, broth and okra. Cover tightly with microwave plastic wrap. Cook at 100 percent for six minutes.
- Uncover carefully and stir in the shrimp. Recover tightly and cook at 100 percent for five minutes. Slit the plastic and stir. Patch the plastic and cook for four minutes longer.
- Uncover. Season to taste with salt, lemon juice, pepper and pepper sauce. Serve with white rice.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 11 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 1002 milligrams, Sugar 4 grams, TransFat 0 grams
LOUISIANA SHRIMP GUMBO
Make and share this Louisiana Shrimp Gumbo recipe from Food.com.
Provided by Boomette
Categories Gumbo
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Preheat a large, heavy-bottomed stockpot over medium heat.
- Pour in the vegetable oil and, when it's smoking hot, gradually and carefully whisk in the flour, forming a "roux." Continue stirring the roux, whisking constantly until it begins to deepen in colour. Be careful, it's very hot! This browning process weakens the roux's ability to thicken the gumbo, but it also adds lots of authentic, distinctive flavour.
- After 5 minutes or so, when the roux is a deep golden brown, add the Holy Trinity of Louisiana cooking: the onion, green pepper and celery. Add the garlic cloves and stir them for a few minutes until they've softened. Add the chicken broth and stir until it thickens. Add the sausage, shrimp, tomatoes, okra, herbs and spices. Taste and season with salt.
- Simmer until the sausages and shrimp are cooked through, about 10 minutes. Add the green onions. Serve immediately.
Nutrition Facts : Calories 883.7, Fat 68.5, SaturatedFat 11.6, Cholesterol 95.9, Sodium 1238.4, Carbohydrate 44.6, Fiber 6.4, Sugar 9.2, Protein 25.4
Tips:
- Use fresh ingredients: Fresh shrimp, vegetables, and stock will give your gumbo the best flavor.
- Don't overcrowd the pot: If you add too many ingredients to the pot at once, the gumbo will be watery and not as flavorful.
- Cook the roux slowly: The roux is the base of the gumbo, so it's important to cook it slowly and until it is a rich, dark brown color.
- Add the vegetables in stages: Add the vegetables to the pot in stages, starting with the onions and celery. This will help prevent the vegetables from overcooking.
- Don't boil the gumbo: Bring the gumbo to a boil, then reduce the heat to low and simmer for at least 30 minutes, or until the vegetables are tender and the flavors have melded.
- Serve the gumbo with rice: Gumbo is traditionally served with rice, but you can also serve it with other sides like cornbread or mashed potatoes.
Conclusion:
Shrimp gumbo is a delicious and versatile dish that can be made with a variety of ingredients. Whether you like your gumbo spicy or mild, with okra or without, there's a recipe that's perfect for you. So next time you're looking for a hearty and flavorful meal, give shrimp gumbo a try!
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