Shrimp Gumbo Recipe

Comfort food straight from Louisiana! It’s Shrimp Gumbo—juicy shrimp, celery, tomatoes, onion come together for one delicious Creole cookout!

When I have the time, my eyes light up at any recipe that requires a dish to “simmer.” I consider it low-maintenance cuisine, and that’s the case with this gumbo. Once I have loaded up my Dutch oven (it takes a whole mix of ethnicities to make this dish!), I can sit back and let time do the cooking!

I also appreciate any dish/cuisine that abides by certain rules. The roux, for example, and the “trinity” of celery, onion, and green pepper. Strict attention must be paid to these elements of a proper gumbo or your dish can’t be considered authentic. I love that, and so should you.

Some dishes you can rush through; you just throw a bunch of ingredients in a pot and leave it. But not gumbo. This recipe limits its protein to shrimp, but if you want something more substantial, try this recipe for Sausage and Shrimp Gumbo. You can also serve this gumbo set atop a bed of rice. No matter what you do with it, the gumbo can’t be rushed, so take your time, pour yourself a glass of wine, and let the clock do the cooking!

What’s the Difference Between Gumbo and Jambalaya?

Gumbo immigrated to Louisiana from France by way of Africa, whereas Jambalaya hails from Spain. Gumbo is a stew-like dish that is served over rice, while Jambalaya has very little broth and is comparable to a paella (see the Spanish roots?). Long-grained rice is added to the Jambalaya (shorter grains will turn to mush). At the heart of a gumbo is the roux, the butter and flour mix, which is a throwback to the dish’s French roots. You’ll also notice that Jambalayas are laden with meats: ham, shrimp, sausage, chicken. It’s heartier than the soup-like gumbo.

Ingredients

• 4 tbsp butter
• ¼ cup flour
• 1 medium onion, diced
• 1 green pepper, deseeded and chopped
• 3 sticks celery, sliced
• 2 cloves garlic, crushed
• 1 tbsp Creole spice mix
• 13 oz. fire-roasted crushed tomatoes
• 2 cups fish stock
• 2 bay leaves
• salt and pepper
• 1 lb. shrimp, deveined and peeled
• 2 green onions, sliced

How To Make Shrimp Gumbo

Step 1: Melt the butter in a heavy-based pot over medium heat. Sprinkle in the flour. Using a rubber spatula, mix the roux (i.e., the flour and butter mix) until it turns into a deep caramel color.

Step 2: Toss in the prepared onion, green pepper, and celery and stir, cooking for another 5 minutes.

Step 3: Add the garlic, Creole spice, tomatoes, stock, bay leaves, and a pinch of salt and pepper and stir. Bring the mix to a boil, then turn down the heat, and let the sauce simmer for 45 minutes. Stir occasionally to prevent it from sticking to the bottom of the pot.

Step 4: Add the shrimp and stir. Cook the shrimp for 5 minutes or until they turn pink. Take out the bay leaves and stir in the green onions.

Top Tips For a Perfect Shrimp Gumbo

• The gumbo should have the consistency of a stew rather than a creamy soup. If yours is too thick, add water or broth. If it’s too thin, let it simmer longer.
• The secret to a good gumbo is the roux so pay strict attention to this step. Stir constantly, use medium heat, and go for that rich and smooth caramel color.
• The onion, green pepper, and celery merge to form the “trinity” of Creole/Cajun cuisine. Sauté until they’re soft and aromatic.
• If you can’t find fish stock, seafood stock makes a good substitution.

FAQs

Serving Suggestions

You can either enjoy your gumbo as a stew and eat it on its own or you can set it atop a bed of rice. If you’re not going with the rice (or even if you are!) you may want to supplement the meal with this Mardi Gras–Inspired Cheeseboard, featuring King Cake, Andouille Sausage, Creole Mustard, Praline Pecans, and more. Save room for dessert because you can make Ruth’s Chris Sweet Potato Casserole, made with sweet potato, pecans, and brown sugar.

How to Store Shrimp Gumbo

You can prep the gumbo by cooking it up but leaving out the seafood until the day you’re looking to serve it. For leftovers, let the gumbo cool completely then put the entire pot in the fridge (feel free to relocate the gumbo to smaller airtight containers, if that’s easier for you). It usually tastes better the next day so don’t force yourself to eat it on that first try. It should last for a few days in the fridge. You can also freeze it by putting it in an airtight container then in the freezer for up to 3 months. Let it thaw overnight in the fridge then warm up on the stove or in the microwave.