Spicy Shrimp Gumbo

8 generous bowls Prep: 20 m Cook: 55 m Total: 1 h 15 m Intermediate
5.0/5 (5)
This classic shrimp gumbo features a dark roux, okra, and the holy trinity for authentic Cajun flavor. Gumbo’s thickness is similar to that of stew—you may make it thinner by adding a cup of vegetable or chicken broth.

Ingredients

8 servings
  • 1 large onion, minced
  • 1/2 cup chopped celery
  • 1/2 cup fresh parsley, snipped
  • 1/2 cup vegetable oil
  • 3/4 cup flour
  • 1/2 cup sliced green onion
  • 6 pods of garlic, diced
  • 4 cups chicken broth
  • 1 package thawed frozen okra, chopped if whole
  • 1 tsp salt
  • 1/2 tsp ground red pepper
  • 2 pounds medium shrimp, peeled and deveined
  • 3 cups steaming cooked rice
  • fresh parsley sprigs for garnish

Step-by-Step Instructions

  1. Mince onions and chop celery. Set aside. Snip enough parsley for 1/2 cup and set aside.
  2. Blend oil and flour in large stockpot or Dutch oven. Cook over medium-high heat 10 to 15 minutes, stirring constantly, until roux is dark brown (the color of chocolate).
  3. Add chopped onions, celery, chopped parsley, green onions, and garlic to roux. Cook over medium-high heat 5 to 10 minutes or until vegetables are tender, stirring frequently.
  4. Add chicken broth, okra, salt, and red pepper. Cover and simmer 15 minutes, stirring occasionally.
  5. Add shrimp and simmer uncovered for 3 to 5 minutes until shrimp are pink and cooked through. Serve over hot rice. Garnish with fresh parsley sprigs.

Common Problems and Solutions

Q: Why is my roux burning?

A: Keep the heat at medium-high and stir constantly. If you see black specks forming, your heat is too high. The roux should darken gradually over 10-15 minutes—if it's darkening faster, reduce the heat immediately.

Q: Can I use fresh okra instead of frozen?

A: Absolutely! Use about 2 cups of fresh okra, sliced. Fresh okra will add even better flavor and texture to your gumbo.

Q: My gumbo is too thick, what should I do?

A: Add chicken or vegetable broth 1/2 cup at a time until you reach your desired consistency. Gumbo should be thicker than soup but thinner than gravy.

Tips and Techniques

Don’t walk away from the roux—it can go from perfect to burned in seconds. Have all your vegetables prepped and ready before you start the roux so you can add them immediately when it reaches the right color. This stops the cooking and prevents burning.

Ingredient Substitutions

  • frozen okra: 2 cups sliced fresh okra
  • medium shrimp: crawfish tails or lump crabmeat
  • vegetable oil: canola oil or peanut oil
  • chicken broth: seafood stock or shrimp stock

Equipment Needed

  • large stockpot or Dutch oven
  • wooden spoon for stirring roux
  • sharp knife and cutting board

Historical Context

Gumbo is one of Louisiana’s most iconic dishes, with roots in West African, French, Spanish, and Native American cooking traditions. The word ‘gumbo’ likely comes from ki ngombo, the West African word for okra.