Bennett's Short Gumbo

8 servings Prep: 10 m Cook: 1 h 15 m Total: 1 h 25 m Intermediate
5.0/5 (2)
Bennett's Short Gumbo
Bennett’s Short Gumbo is a streamlined take on the Louisiana classic, featuring a dark peanut butter-colored roux and sweet shrimp. Perfect when you want authentic gumbo flavor without all the extras. Especially good on a cold day!

Ingredients

8 servings
  • 2 lbs shrimp, peeled and deveined
  • 1 cup all-purpose flour
  • 1 cup oil
  • 1 gallon water
  • Tony Cachere's Seasoning

Step-by-Step Instructions

  1. First, make the roux. Put the oil and flour in a heavy pot. Cook on medium heat, stirring constantly until roux is color of dark peanut butter. This step can take 30 to 45 minutes.
  2. Add about a gallon of water. Stir until water and roux are mixed and water begins to boil. Let the Gumbo cook at a slow boil for about 30 to 45 minutes.
  3. Add shrimp and cook another 15 to 20 minutes. Season to taste with Tony Cachere’s Seasoning. Put in a bowl with rice and enjoy. Especially good on a cold day!

Common Problems and Solutions

Q: Why is my roux burning?

A: Keep your heat at medium (not high) and stir constantly without stopping. If you see black specks forming, the roux is burning—you'll need to start over. A dark peanut butter color takes patience, usually 30-45 minutes of constant stirring.

Q: Can I add the shrimp earlier?

A: No, shrimp only need 15-20 minutes to cook. Adding them earlier will make them rubbery and overcooked. Wait until the end of the cooking time.

Q: Why is my gumbo too thin or too thick?

A: The ratio of roux to water determines thickness. For thicker gumbo, add water more gradually. For thinner gumbo, add a bit more water and simmer for 10 more minutes to incorporate.

Tips and Techniques

Use a heavy-bottomed pot or cast iron Dutch oven for making the roux—thin pots can create hot spots that burn the roux. The dark peanut butter color is critical for authentic gumbo flavor; don’t rush this step. If you want to add vegetables, sauté them after making the roux and before adding water.

Ingredient Substitutions

  • Tony Cachere's Seasoning: Cajun seasoning blend or mix of salt, black pepper, cayenne, garlic powder, and onion powder
  • shrimp: crawfish tails or lump crabmeat
  • vegetable oil: peanut oil or canola oil

Equipment Needed

  • heavy-bottomed pot or cast iron Dutch oven
  • long-handled wooden spoon for constant stirring

Historical Context

Gumbo is one of Louisiana’s most iconic dishes, with roots tracing back to West African, French, Spanish, and Native American influences. This “short” version represents the practical, everyday gumbo that Cajun families make when they want comfort food without the hours of prep work.