Shrimp Gumbo

Full-blooded Cajuns and Creoles must have gumbo running through their veins. LOL. 😜 The spicy, rich goodness is totally addictive. I love shrimp gumbo so much that I eat it often, alternating it with other gumbo recipes. The recipe’s strong African influence calls to my soul. ❤️

Recipe Ingredients

How to Make Shrimp Gumbo

Prep the Shrimp

Peel the shrimp, leaving the tails intact. Then gently devein them by making a small slit at the back to access the vein with a pairing knife. (Photo 1) Reserve – Keep all the heads and shells and set them aside because they make a tasty broth. Season the shrimp with Creole Seasoning, salt, and pepper, and adjust to taste. (Photo 2) Saute – Heat the pan over medium heat, add oil, and saute the shrimp until they turn pink. Set aside. (Photos 3-4)

Make the Shrimp Stock

Saute – Add a teaspoon or two of butter or oil to a saucepan. Then, saute the onion, garlic, and celery. Make Stock – Saute for 5-7 minutes, constantly stirring to prevent burning. Add the shrimp shells with aromatic herbs, like bay leaf and thyme, and stir. Then add 7 cups of water and some Creole seasoning. Simmer – Heat it to a boil, lower the heat, and let it simmer for 10-20 minutes (or longer if you have time). Strain – Remove from heat and strain with a sieve or colander. Set stock aside.

Cook the Gumbo

Cook the Sausage – Heat a Dutch oven with a little oil over medium, then add the sausage and brown for 3-5 minutes. Remove and set aside. Make the Roux – Add the remaining oil, butter, and flour, and cook on medium heat. Stir continuously for 10-15 minutes or until it turns a rich dark brown color – like chocolate. Please don’t walk away from the stove during this process because it burns quickly. (Photos 5-6) Flavor – When the roux has achieved the desired color. Add the onion, garlic, celery, thyme, green pepper, and bay leaves and cook for another 8-10 minutes – stirring frequently. (Photo 7) Simmer – Add 6 cups of the shrimp stock, bring to a boil, and let it simmer for 15-20 minutes. Add the shrimp and sausage, and simmer for 2-3 more minutes. (Photo 8) Add Gumbo File – Stir in the file powder, chicken bouillon, Creole seasoning, paprika, green onions, and chopped parsley. (Photo 9) Adjust the soup’s seasoning and thickness with broth, water, or salt. (Photo 10) Serve with cooked rice, and enjoy.

Recipe Variations

Tips and Tricks

Make-Ahead, Serving & Storage Instructions

Gumbo is a great make-ahead stew that freezes well. The only catch is the shrimp. I’d make and freeze them separately, then heat them together to serve. Store cooled leftover shrimp gumbo in a clean, airtight container for 2-3 days. Reheat in a covered saucepan on medium-low. Stir occasionally and add broth or water as needed to avoid scorching. You can also reheat it in a microwave. Note: Consume reheated gumbo immediately and discard any leftovers because it’s not safe to store reheated gumbo.

What to Serve with Shrimp Gumbo

Nothing beats hot shrimp gumbo over a heap of steaming rice. Other traditional side dishes are hush puppies, cornbread, potato salad, coleslaw, and corn on the cob.

More Delicious Gumbo Recipes to Try

Watch How to Make It

[adthrive-in-post-video-player video-id=”H6oTYOc8″ upload-date=”2022-07-08T14:33:25.000Z” name=”SHRIMP GUMBO WITHOUT TITLES.mp4″ description=”Shrimp Gumbo is a rich, thick, and flavorful seafood stew made with homemade shrimp stock, beautifully browned roux, shrimp, sausage, gumbo file, and aromatics. ” player-type=”collapse” override-embed=”false”] This blog post was originally published in July 2022 and has been updated with additional tips, new photos, and a video