Authentic Louisiana Shrimp Gumbo Recipe

Ingredients

  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon thyme
  • 2 bay leaves
  • 1 pound smoked sausage, sliced
  • 1.5 pounds raw shrimp, peeled and deveined
  • 10 cups chicken broth
  • 1 can (14.5 ounces) diced tomatoes
  • 1 package (10 ounces) frozen okra
  • 1 bunch green onions, sliced
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon file powder (optional)
  • Hot sauce (to taste)
  • White rice, for serving

Steps and instructions

  1. In a large pot or dutch oven, combine the vegetable oil and flour over medium heat. Stir constantly for about 15-20 minutes to create a roux. The roux should be a dark brown color.
  2. Add the onions, bell pepper, celery, and garlic to the pot. Stir well and cook until the vegetables start to soften.
  3. Add the salt, black pepper, paprika, cayenne pepper, thyme, and bay leaves to the pot. Stir well to combine all the ingredients.
  4. Add the sliced sausage to the pot and cook for about 5 minutes, or until it starts to brown.
  5. Add the chicken broth, diced tomatoes, and frozen okra to the pot. Stir well and bring the mixture to a boil.
  6. Once the mixture is boiling, reduce the heat to low and let it simmer for about 45 minutes to an hour.
  7. Add the shrimp to the pot and cook for about 5 minutes, or until the shrimp are pink and cooked through.
  8. Remove the pot from the heat and stir in the sliced green onions, chopped fresh parsley, and file powder (if using).
  9. Taste the gumbo and add hot sauce as needed for additional heat.
  10. Serve the gumbo over white rice.

Tools for making

  • Large pot or dutch oven - You'll need a large pot or dutch oven to cook the gumbo.
  • Stirring spoon - A sturdy stirring spoon will be needed to stir the ingredients together.
  • Knife - You'll need a knife to chop the onion, bell pepper, celery, and parsley.
  • Cutting board - A cutting board will provide a clean and safe surface for chopping the vegetables.
  • Measuring cups and spoons - You'll need measuring cups and spoons to accurately measure the ingredients.
  • Garlic press - A garlic press will make mincing the garlic cloves easier.
  • Tongs - Tongs will be useful for flipping and removing the shrimp from the pot.
  • Ladle - A ladle will be needed to serve the gumbo into bowls.
  • Hot sauce bottle - A bottle of hot sauce can be used to adjust the heat level of the gumbo according to taste.
  • Rice cooker or pot - You'll need a rice cooker or pot to cook the white rice for serving.

Recipe variations

  • Use a different type of oil, such as canola oil or olive oil, instead of vegetable oil.
  • Experiment with alternative flours like whole wheat flour or gluten-free flour for a different texture or dietary preference.
  • Try different types of sausage, such as Andouille sausage or chorizo, to add a unique flavor to the gumbo.
  • For a meat-free option, omit the sausage and shrimp and use vegetables like mushrooms, eggplant, or tofu as the main protein source.
  • Add other vegetables to the gumbo, such as carrots, corn, or bell peppers, to customize the flavor and add more variety.
  • Include additional spices and herbs like oregano, basil, or Cajun seasoning to enhance the taste of the gumbo.
  • For a spicier kick, increase the amount of cayenne pepper or add diced jalapenos or crushed red pepper flakes.
  • Experiment with different types of seafood, such as crab or crawfish, in addition to or instead of shrimp.
  • For a thicker consistency, add extra okra or incorporate a small amount of gumbo file powder during the cooking process.
  • Serve the gumbo with a different grain, such as quinoa or couscous, instead of white rice.

Recipe overview

This Shrimp Gumbo recipe is a hearty, flavorful dish that captures the essence of New Orleans cooking. It combines tender shrimp, smoked sausage, and a variety of vegetables in a rich broth thickened with a homemade roux. The combination of spices and the heat from the hot sauce give it a savory kick that's sure to please your palate. Creating the roux and simmering the gumbo allows for a depth of flavor that is truly delicious. This recipe also incorporates okra, a traditional gumbo ingredient, and file powder, an optional thickener derived from sassafras leaves. From start to finish, expect about 2 hours of cooking time, but the result is worth the wait. This gumbo is a great dish to serve guests or to make for a special family dinner. Enjoy it served over white rice for an authentic Southern experience!

Common questions

  1. Can I use a different type of oil instead of vegetable oil? Yes, you can use other types of oil such as canola oil or sunflower oil as a substitute for vegetable oil.
  2. What can I use instead of all-purpose flour? You can use gluten-free flour or a combination of cornstarch and rice flour as a substitute for all-purpose flour if you need a gluten-free option.
  3. Can I use fresh okra instead of frozen? Yes, you can use fresh okra instead of frozen. Just make sure to trim the ends and cut it into small pieces before adding it to the gumbo.
  4. Do I have to use file powder? No, file powder is optional. It is traditionally used to add flavor and thicken the gumbo, but the recipe will still be delicious without it.
  5. How spicy is this gumbo? The spiciness level can be adjusted according to your preference. The cayenne pepper and hot sauce can be increased or decreased to make the gumbo mild or extra spicy.
  6. Can I use pre-cooked shrimp? Yes, you can use pre-cooked shrimp. Just add them to the gumbo at the end and cook for a few minutes to warm them up.
  7. Can I make this gumbo ahead of time? Yes, gumbo tends to develop more flavor when made ahead of time. You can refrigerate it for up to 3 days and reheat it before serving.
  8. Can I freeze leftovers? Yes, you can freeze the gumbo in airtight containers for up to 3 months. Thaw it in the refrigerator overnight before reheating.
  9. What can I serve with shrimp gumbo? Shrimp gumbo is traditionally served over white rice. You can also serve it with crusty bread or cornbread on the side.

Serving dishes and utensils

  • Large pot or Dutch oven - A large pot with a lid, preferably with a heavy bottom, to cook the gumbo.
  • Wooden spoon - A wooden spoon is ideal for stirring and scraping the bottom of the pot while making the roux.
  • Knife - A sharp knife for chopping the onions, bell pepper, celery, and parsley.
  • Cutting board - A cutting board to safely chop the vegetables and herbs.
  • Measuring cups and spoons - Measuring cups and spoons to accurately measure the ingredients.
  • Spatula - A spatula to help stir and scrape the sides of the pot while cooking.
  • Tongs - Tongs to handle and flip the shrimp while cooking.
  • Ladle - A ladle to serve the gumbo into bowls.
  • Soup bowls - Deep bowls to serve the gumbo.
  • Cooked white rice - Prepared white rice to serve as a base for the gumbo.

Origin stories

Gumbo, a hearty stew brimming with robust flavors and aromas, has its roots deeply embedded in the rich soil of Louisiana. It's the perfect blend of the diverse cultures that have shaped this region, from the French and Spanish to African and Native American. Interestingly, the word 'gumbo' itself is believed to have been derived from the African Bantu word for okra, "ki ngombo", indicating the integral role of this vegetable in the traditional recipe. Okra was often used as a thickening agent, a purpose later taken over by the French introduction of roux. The Spanish influence is visible in the use of tomatoes in some variations, while the use of file powder, made from sassafras leaves, is a contribution from the Choctaw tribe. Each spoonful of this tantalizing dish is indeed a taste of the vibrant cultural melting pot that is Louisiana.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.