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Shrimp Gumbo

Authentic Louisiana Shrimp Gumbo

1.5 hoursAdvancedServes 6-8

Gumbo is more than just a dish—it's a story of cultures coming together in the most beautiful way. This recipe carries the soul of Louisiana in every spoonful, with that deep, dark roux that takes patience and love to get just right. My great-aunt from New Orleans used to say, \"A gumbo is only as good as the roux and the heart that stirs it.\" That chocolate-colored base is what gives this dish its incredible depth and richness. When you serve this to family and friends, you're sharing a piece of culinary history that brings everyone together.

Ingredients

Main Ingredients:

  • • 2 lbs large shrimp, peeled (save shells)
  • • 1 lb andouille sausage, sliced
  • • 1/2 cup vegetable oil
  • • 1/2 cup all-purpose flour
  • • 1 large onion, diced
  • • 1 bell pepper, diced
  • • 3 celery stalks, diced
  • • 4 cloves garlic, minced
  • • 2 cups okra, sliced

Stock & Seasonings:

  • • 8 cups water (for shrimp stock)
  • • 2 bay leaves
  • • 2 tsp Creole seasoning
  • • 1 tsp cayenne pepper
  • • 1 tsp dried thyme
  • • 1 tsp paprika
  • • Salt and black pepper to taste
  • • 3 green onions, chopped
  • • 1/4 cup fresh parsley, chopped
  • • Cooked white rice for serving

Instructions

  1. 1. Make shrimp stock: Boil shrimp shells in 8 cups water with 1 bay leaf for 20 minutes. Strain and reserve stock, discard shells.
  2. 2. In a large Dutch oven, heat oil over medium heat. Gradually whisk in flour and stir constantly for 20-25 minutes until roux turns chocolate brown.
  3. 3. Add diced onion, bell pepper, and celery (the \"holy trinity\"). Cook until softened, about 8 minutes.
  4. 4. Add garlic and cook 1 more minute until fragrant.
  5. 5. Gradually whisk in warm shrimp stock, stirring constantly to prevent lumps. Add remaining bay leaf.
  6. 6. Bring to a boil, then reduce heat and simmer for 30 minutes. Add sliced andouille sausage and simmer 15 more minutes.
  7. 7. Add okra and seasonings (Creole seasoning, cayenne, thyme, paprika, salt, and pepper). Simmer 15 minutes.
  8. 8. Add shrimp and cook just until pink and cooked through, about 3-5 minutes. Don't overcook!
  9. 9. Remove bay leaves and stir in green onions and parsley. Taste and adjust seasoning.
  10. 10. Serve immediately over white rice. Let everyone add hot sauce to their liking!

Bre's Pro Tips

  • • Don't rush the roux—it's the soul of your gumbo
  • • Making shrimp stock adds incredible depth of flavor
  • • Add shrimp last to keep them tender and perfectly cooked
  • • Gumbo tastes even better the next day—flavors develop beautifully
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