shrimp gumbo recipe
This delicious Shrimp Gumbo is a hearty dish packed with flavorful ingredients and is perfect for a cozy family dinner or a gathered feast.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Measuring cups and spoons
- 1 Chopping board
- 1 Knife
Ingredients
- 1 lb shrimp, peeled and deveined
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour Used to make a roux.
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes With their juice.
- 2 cups okra, sliced
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 bay leaf Remove before serving.
- to taste Salt and pepper
- for serving Cooked white rice
- for garnish Chopped green onions
Instructions
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour to make a roux, stirring constantly until it is a deep brown color, about 15-20 minutes. Be careful not to burn it.
- Add the chopped onion, green bell pepper, and celery to the roux. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Gradually add the chicken broth while stirring to avoid lumps. Then add the diced tomatoes with their juice, okra, Cajun seasoning, thyme, bay leaf, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld together.
- Finally, add the shrimp and cook for another 5 minutes until they turn pink and are cooked through.
- Remove the bay leaf before serving. Serve the gumbo over cooked white rice and garnish with chopped green onions.
Notes
The roux is the key to a great gumbo; take your time to achieve the right color and flavor.
You can adjust the thickness of the gumbo by adding more or less broth based on your preference.
Feel free to add other proteins like sausage or chicken to the gumbo if desired.