Description
Hearty Louisiana Shrimp Gumbo delights with rich Creole flavors and robust seafood essence. Simmered roux, tender shrimp, and spicy seasonings invite you to savor New Orleans’ culinary magic in one comforting bowl.
Ingredients
Scale
Main Ingredients:
- 1 1/2 pounds medium shrimp (peeled and deveined)
- 1 (12.8-ounce) package smoked andouille sausage (thinly sliced)
- 2 1/2 cups frozen sliced okra
Base and Aromatics:
- 1 onion (diced)
- 1 green bell pepper (diced)
- 3 ribs celery (diced)
- 3 cloves garlic (minced)
- 1/4 cup unsalted butter
- 1/2 cup all-purpose flour
- 5 tablespoons vegetable oil (divided)
Liquid and Seasoning Ingredients:
- 8 cups chicken stock
- 1 (14.5-ounce) can petite diced tomatoes
- 1 cup basmati rice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce
- 3 sprigs fresh thyme
- 2 bay leaves
- 1/4 cup chopped fresh parsley leaves
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
- Prepare basmati rice in advance, keeping it warm and ready to accompany the gumbo.
- Heat oil in a Dutch oven over medium temperature, caramelize andouille sausage until golden brown. Remove and set aside.
- Reduce heat, melt butter and remaining oil together. Gradually whisk in flour, creating a dark chocolate-colored roux by stirring constantly for 20-25 minutes. Discard and restart if black flecks appear.
- Increase heat to medium, sauté diced onion, green bell pepper, celery, and garlic until softened, approximately 6-8 minutes.
- Pour chicken stock into the pot, scraping browned bits from bottom. Incorporate sausage, diced tomatoes, Worcestershire sauce, thyme, and bay leaves. Bring to a boil, then reduce heat, cover, and simmer for 2 hours.
- Add frozen okra 5 minutes before completion, stirring to thicken the stew and heat thoroughly.
- Introduce peeled shrimp, seasoning with salt and pepper. Cook until shrimp turn pink, about 3-5 minutes, avoiding overcooking.
- Discard bay leaves, fold in fresh parsley, and enhance with hot sauce if desired for extra kick.
- Serve hot over prepared basmati rice, creating a rich, flavorful gumbo experience.
Notes
- Creating a perfect dark roux requires patience and constant stirring to avoid burning, which develops the foundational flavor of authentic gumbo.
- Adding shrimp at the very end prevents overcooking, ensuring tender, juicy pieces that maintain their delicate texture and sweet flavor.
- Adjust heat levels by varying hot sauce quantities or incorporating cayenne pepper for those who enjoy more intense spiciness without compromising the dish’s traditional profile.
- Gumbo often tastes better the next day as flavors continue to meld, making it an excellent candidate for preparing in advance and reheating for deeper, more complex taste.
- Prep Time: 25 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Simmering
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 6
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 150mg