Authentic New Orleans Shrimp Gumbo
A rich, deeply flavoured Cajun stew that combines succulent shrimp, smoky andouille, and vegetables in a dark roux base. This recipe stays true to Louisiana traditions while being accessible to home cooks.
Ultimate Shrimp Gumbo
Prep Time: 30 minutes
Cook Time: 2.5 hours
Servings: 8
Ingredients
For the Roux
- 1/2 cup vegetable oil (not butter, for better heat tolerance)
- 1/2 cup all-purpose flour
Main Components
- 1 pound andouille sausage, sliced
- 2 pounds medium shrimp, peeled and deveined (shells reserved)
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 celery ribs, diced
- 4 garlic cloves, minced
- 2 bay leaves
- 1 cup fresh okra, sliced
Liquid Base
- 8 cups seafood stock (made from reserved shrimp shells)
- 1 (14.5 oz) can fire-roasted tomatoes
Seasonings
- 2 tablespoons Creole seasoning
- 1 tablespoon Worcestershire sauce
- 1 teaspoon black pepper
- Salt to taste
- 2 teaspoons gumbo filé powder (optional, added at end)
Instructions
- Make shrimp stock: Simmer reserved shrimp shells in 9 cups water for 20 minutes, strain.
- Create the roux: Heat oil in Dutch oven over medium-low heat, gradually whisk in flour. Cook, stirring constantly, until dark chocolate colored (20-25 minutes).
- Add holy trinity (onions, celery, bell pepper) to roux, cook until softened (6-8 minutes).
- Add garlic, cook 2 minutes more.
- Slowly pour in hot seafood stock while stirring constantly to prevent lumps.
- Add tomatoes, Worcestershire, seasonings, and bay leaves. Bring to boil, reduce heat, simmer 1 hour.
- Brown andouille separately, add to pot.
- Add okra, simmer 15 minutes.
- Add shrimp in last 5 minutes of cooking.
- Remove from heat, adjust seasonings, add filé powder if using.
Serve over hot rice with French bread and hot sauce.
Top Tips
- Never leave the roux unattended – it can burn in seconds
- Use a wooden spoon with flat bottom for stirring roux
- Keep stock hot before adding to roux
- Toast the flour beforehand for deeper flavor
- Season in layers throughout cooking
- Make extra and freeze without shrimp
Variations
Seafood Gumbo
- Add crab meat and oysters in last few minutes
- Use fish stock instead of shrimp stock
Chicken and Sausage
- Replace shrimp with chicken thighs
- Use chicken stock instead of seafood stock
Vegetarian
- Omit seafood and sausage
- Double the okra
- Use mushroom stock
- Add red beans
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 425 |
| Protein | 32g |
| Fat | 28g |
| Carbs | 15g |
| Fiber | 3g |
| Sodium | 890mg |
What Makes Shrimp Pad Thai Different From New Orleans Shrimp Gumbo?
Shrimp Pad Thai and New Orleans Shrimp Gumbo stand apart through their flavors and origins. Pad Thai highlights tangy tamarind, peanuts, and rice noodles, while Gumbo embraces rich Creole spices and a roux base. For an authentic experience, exploring a shrimp pad thai recipe unveils its vibrant, sweet-savory taste unlike Gumbo’s hearty, smoky essence.
FAQ
Q: Can I make the roux ahead of time?
A: Yes, you can make and store it in the refrigerator for up to a week.
Q: Is filé powder necessary?
A: No, it’s traditional but optional. It adds flavor and thickens the gumbo.
Q: Can I freeze gumbo?
A: Yes, but freeze before adding shrimp and okra. Add fresh when reheating.
Q: Why is my roux not darkening?
A: The heat might be too low, or you’re not stirring constantly. Maintain medium-low heat and keep stirring.
