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Shrimp Gumbo

(16 Votes)
SERVES
6
COOK TIME
20 Min

This "N'awlins" inspired hearty one pot recipe for Shrimp Gumbo takes advantage of all the down-in-the-Bayou seasonings and flavors. Turn it into a seafood style gumbo by simply alternating the shrimp for other seafood or fish.

What You'll Need:
  • 1/2 cup (1 stick) butter
  • 1 cup chopped onion
  • 1 cup sliced celery
  • 1 medium-sized green bell pepper, chopped
  • 1 teaspoon chopped garlic
  • 2 tablespoons all-purpose flour
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 (14.5-ounce) cans diced tomatoes, undrained
  • 1 cup frozen okra, thawed
  • 1 cup water
  • 1 pound large shrimp, peeled, deveined, and tails removed
What To Do:
  1. In a soup pot, melt butter over medium heat.
     
  2. Add onion, celery, green pepper, and garlic, and cook 5 minutes, or until vegetables are tender, stirring occasionally.
     
  3. Stir in flour, chili powder, salt, and cayenne pepper, and cook 1 minute. Add tomatoes, okra, and water and simmer 8 to 10 minutes, stirring occasionally.
     
  4. Add shrimp and cook 4 to 5 minutes, or until shrimp are pink. Serve immediately.

Notes:

Served over rice or with some crusty bread for dunking and you've got a complete meal. We've got a great recipe for Cheesy Herbed Onion Bread that will be a great go-along with this!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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This was my first time making a gumbo and it came out soo good.

No tomatoes in my Gumbo,chili powder,use Cajun seasoning and that does the work....i do my roux in a separate skillet(iron) when I'm not in a hurry as that is cooking i bring my pot of water to a boil add my seasoning let the seasoning cook in the water for the simple reason i believe when you cook your seasoning down it takes away .then when my roux is done I put what I need in and okra after I cook the runny stuff out in the microwave drain it...then I add my crabs, sausage and the shrimp at the end..Now I do caramelize onions in a little oil until they add water and and shrimp ..that's for shrimp stew that came from a Cajun woman..now when I add chicken I do brown my chicken with the sausage and onion the add water let the chicken cook until done ,take the meat off the bone put back in then add my shrimp ..okra is also added..damn did not mean to write all of this..I guess this just shows how many different ways people cook their Gumbo..the only thing I want to know is how do you get that good dark brown roux?.my roux is brown but I tasted some that was dark and excellent ..please people be easy on me..lol.. I never really reply to this stuff

Just made this, with a few changes--used 2 tbsp. cornstarch instead of flour, left out the green pepper since we don't care for it, doubled the chili powder for some extra kick, and used frozen peeled, deveined, shrimp with tails removed. Regardless, it was "so good!"

easy good recipie

Yes you can substitute chicken for shrimp. You could also use both. I add 1 large boneless chicken breast or 3 boneless chicken thighs, pre-cooked in small pot of salted water. Dice before adding to pot.

I love this dish....e-z to prepare and serve over cooked rice.

This dish was great. Quick and easy to make. Not what I would call gumbo, different from what i'm used to. It was Yummy...

Can I substiture Chicken for Shrimp?

LUBBOCK shrimp & have MANY FOND memories of 'The Big Easy' ...... I had a brain aneurysm in 2002 & no longer have my own home. Am also now a widow. sILVER bELLE

Hello sILVER bELLE: Sorry about your troubles. Give it all up to Jesus, He will never leave you.

This does sound good-but I Hate Okra-whats a good substitute?

Okra thickens the gumbo. You may substitute any type of thickener. Try a couple of tablespoons of tapioca. Barley will work. Cornstarch or flour as well. But this recipe is a quick version. A true New Orleans gumbo takes more time. Making the roux alone will take ten to twenty minutes. The extra time is worth it for the true NO flavors.

This is a quick version of gumbo! I am from Texas, so I also add jalapenos. And when in season, fresh okra is SOOOO much better. When making the roux (flour mixture) let the flour get as dark as possible before it burns. You get a rich dark brown roux that is more N'awlins (New Orleans) style. Add the onions, etc... & tomatoes & okra and let simmer a while before adding the shrimp (chicken & sausage etc...must cook longer) at the last moment. Adding smoked sausage adds lots of flavor and it will definitely be better the next day.

this was delicious. Am not a fan of Hot & spicy. changed cayanne pepper to just a few drops of hot sauce.

This is a great, hearty and satisfying family meal. So delicious, healthy, and will fill you up. Eyeballing the measurements can't go wrong here. This dish is versatile and so easy to make. I recommend replacing the salt with Cajun Seasoning since Cajun Seasoning is mostly salt anyway, but there really is no need if you don't have any. Perfect amount of shrimp too, but getting smaller shrimp, removing the tails, and use a half pound more will satisfy the shrimp cravers.

I simply love all these recipes, even though living in South Africa, i am sure I will find substitute ingredients.

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