This delicious Cajun shrimp gumbo recipe is a rich, flavorful dish with a slightly spicy kick.
Being a popular comfort food in Cajun and Creole cuisine, it is a hearty dish, perfect for cold winter evenings or any special occasion.
Typically, this dish is served over a bed of fluffy white rice, with chopped green onions sprinkled on top.
Although you can make this hearty gumbo with a variety of proteins, traditional gumbo recipes include shrimp, sausage, okra and spices.
Unquestionably, the key to making an authentic Cajun shrimp gumbo recipe is to create a dark roux, which becomes the base of the dish.
In particular, a proper roux is a mixture of flour and oil, cooked and stirred constantly on the stovetop until it turns brown.
Shrimp Gumbo Recipe
Being that I’m not from the south and have only visited New Orleans, Louisiana twice, this is actually my first time making my own gumbo.
Undoubtedly, after being down in N’awlins for Mardi Gras and for the Jazz Fest, I’ve always wanted to make my own gumbo and especially had a hankerin’ to do it right around Fat Tuesday!
So, I dug out my Better Homes & Gardens Cookbook and found their Chicken and Sausage Gumbo recipe with a footnote for how to make it with shrimp.
By the way, I highly recommend this classic hard cover, 5 ring cookbook for your kitchen!
Shrimp Cajun Gumbo Ingredients
Here are the simple ingredients for Cajun Shrimp Gumbo:
- All Purpose Flour
- Cooking Oil
- Garlic – chopped cloves or minced
- Black Pepper
- Red Pepper
- Chicken Broth
- Andouille Sausage
- Fresh, Sliced Okra
- Medium Shrimp, Raw
- Gumbo File Powder
- Spring Onions for Garnish
Here are the step-by-step instructions for making your own delicious Cajun Shrimp Gumbo recipe:
Step 1: Make Roux
So, making a roux is not hard but the cooking process takes some commitment and dedication.
First, in a heavy, large pot or large Dutch oven, mix your 1/3 cup flour with 1/4 cup oil until smooth.
Then cook it over medium-high heat for 5 minutes, stirring constantly with a large wooden spoon.
After that, reduce your heat to medium and cook at a low boil, stirring constantly for another 15 minutes or until your roux is a dark reddish brown.
Your arm will be tired, but the final result will be SO worth this labor of love!
Step 2: Add in Onion, Celery, Garlic, Black Pepper & Red Pepper
Now that your roux is ready, add in your chopped onion, celery, garlic, black pepper and red pepper.
Mix well and cook over medium heat, stirring often, for 3 to 5 minutes until your veggies are crisp-tender.
I know, it doesn’t look that good, but hang with me, it gets way better!
Step 3: Stir in Broth, Sausage, & Okra
Now, slowly stir in HOT chicken broth, sausage, and okra.
Then, bring it all to a boil.
Once it begins to boil, reduce the heat so that your shrimp okra gumbo is at a low, steady simmer and cover your pot.
Simmer for 20-30 minutes.
Step 4: Add Shrimp To Gumbo & Cook Through
Finally, add your raw shrimp to your cajun-style gumbo and gently simmer for an additional 5 to 10 minutes.
You don’t want to add your shrimp any sooner because it will get overcooked and mushy.
Remove gumbo from heat and then mix in the filé powder.
Regarding the file powder, I checked the grocery store for gumbo file, but couldn’t find it.
So, I ordered on Amazon the Tony Chachere’s Creole Gumbo Filé, which is made of ground sassafras leaves.
Now, serve gumbo over top of a serving of hot cooked rice and garnish with sliced spring onions.
I have to say, with it’s rich flavor, this is the best gumbo I’ve ever had!
This creole cooking thing is kinda cool, I have to say!
Substitutions and Additions
There were a few ingredients in the Better Homes & Gardens cookbook recipe that I did not include as well as some that I added.
Here are some substitutions and additions you can include in your gumbo recipe to make it your own:
- Chopped Green Bell Pepper
- Bay Leaves (Remove when ready to serve gumbo)
- Smoked Sausage instead of Andouille Sausage
- Thawed, Frozen Okra (10 oz) instead of Fresh Okra
- Cut up chicken breasts can be included in creole gumbos
- Include Crab Meat to make it a seafood gumbo
- Cajun Seasoning, Cajun Spices
- Hot Sauce
- Cayenne Pepper
- Worcestershire Sauce
Storing Leftover Gumbo
To store any of your delicious leftover gumbo, allow it to cool to room temperature and then place it in an airtight container with a tight lid.
Place the container in your refrigerator for up to 3 days.
However, in our case, our leftovers were eaten up the very next day!
Cajun Shrimp Sausage Gumbo Recipe
Cajun Shrimp Gumbo Recipe
- ⅓ cup Flour, all-purpose
- ¼ cup Cooking Oil
- ½ cup Onion, chopped
- ⅓ cup Celery, chopped
- 4 cloves Garlic, diced or minced
- ¼ tsp Black Pepper, ground
- ¼ tsp Red Pepper, ground
- 3 cups Chicken Broth, heated
- 8 ounces Andouille Sausage, sliced
- 1 ½ cups Okra, sliced
- 1 lb Shrimp, raw, shelled
- 2 tbsp Filé Powder
- First, in a large, heavy pot or Dutch oven, mix your flour and oil until smooth.
- Then cook it over medium-high heat for 5 minutes, stirring constantly with a large wooden spoon.
- After that, reduce your heat to medium and cook, stirring constantly for another 15 minutes or until your roux is a dark reddish brown.
- Now that your roux is ready, add in your chopped onion, celery, garlic, black pepper and red pepper.
- Mix well and cook over medium heat, stirring often, for 3 to 5 minutes until your veggies are crisp-tender.
- Now, slowly stir in HOT chicken broth, sausage, and okra. Then, bring it all to a boil.
- Once it begins to boil, reduce the heat so that your gumbo is at a steady simmer and cover your pot. Simmer for 20 to 30 minutes.
- Finally, add your raw shrimp to your cooked gumbo and simmer for an additional 5 to 10 minutes or until your shrimp is just cooked. You don’t want to add shrimp any sooner because it will get overcooked and mushy.
- Now, remove gumbo from heat and mix in your filé powder.
- Serve over top of white rice and garnish with sliced spring onions.
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