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Shrimp Gumbo

Total Time

Prep: 30 min. Cook: 1 hour

Makes

11 servings (2-3/4 qt.)

Updated: Jan. 18, 2023
A crisp green salad and crusty French bread complete this shrimp gumbo meal. I always have hot sauce available when I serve this and have found that the instant microwave rice packages make the process a little easier. —Jo Ann Graham, Ovilla, Texas

Ingredients

  • 1/4 cup all-purpose flour
  • 1/4 cup canola oil
  • 3 celery ribs, chopped
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 4 cups chicken broth
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon cayenne pepper
  • 2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
  • 1 package (16 ounces) frozen sliced okra
  • 4 green onions, sliced
  • 1 medium tomato, chopped
  • 1-1/2 teaspoons gumbo file powder
  • Hot cooked rice

Directions

  1. In a Dutch oven over medium heat, cook and stir flour and oil until caramel-colored, stirring occasionally, about 12 minutes (do not burn). Add the celery, green pepper and onion; cook and stir until tender, 5-6 minutes. Stir in the broth, garlic, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  2. Stir in the shrimp, okra, green onions and tomato. Return to a boil. Reduce heat; cover and simmer until shrimp turn pink, about 10 minutes. Stir in file powder. Serve with rice.
Shrimp Gumbo Tips

What can you use instead of gumbo file powder to make shrimp gumbo?

Gumbo file powder, used to thicken and flavor Creole recipes, is available in spice shops. If you don't want to use gumbo file powder, combine 2 tablespoons each cornstarch and water until smooth. Gradually stir into gumbo. Bring to a boil; cook and stir for 2 minutes or until thickened.

Do you have to make a roux to make shrimp gumbo?

Gumbo recipes begin with a roux, which creates the base necessary for flavor, color and a bit of thickening. Keep an eye on the color while stirring frequently to prevent burning. If you see any black flecks in the roux, it has burned and will need to be discarded and remade. Check out our guide to how to make a roux for more tips.

How can you make shrimp gumbo spicier?

The 1/2 teaspoon of cayenne pepper in this recipe will create a nice heat that’s still tolerable for those who are a little shy about spicy dishes. Increase the heat by adding a couple diced jalepenos, serrano or habanero peppers when sauteing the "holy trinity" of Cajun ingredients: celery, green pepper and onions.

How should you store leftover shrimp gumbo?

Store leftover shrimp gumbo in a tightly covered container in the refrigerator for up to 3 days. If you liked this shrimp gumbo, try more of our Cajun recipes.

Catherine Ward, Taste of Home Prep Kitchen Manager

Nutrition Facts

1 cup: 159 calories, 7g fat (1g saturated fat), 102mg cholesterol, 681mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat.