cajun shrimp gumbo recipe

Written BySheba G Updated On
cajun shrimp gumbo recipe
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The Best cajun shrimp gumbo recipe

I’m so excited to share this Cajun Shrimp Gumbo recipe with you all. This dish has been a staple in our household for years, and it’s perfect for any occasion. Whether it’s a weeknight dinner or a special event, this gumbo is always a crowd-pleaser.

The combination of succulent shrimp, flavorful seasonings, and rich roux is absolutely mouthwatering. My family loves when I serve this dish with a side of crusty bread or over rice, and the leftovers are just as delicious the next day. I’ve experimented with different types of protein, but shrimp is my go-to choice for this recipe.

Not only is it affordable, but it’s also packed with nutrients like omega-3 fatty acids and protein. Plus, the dark roux gives this dish a boost of antioxidants and fiber. What I love most about this recipe is how versatile it is – you can serve it as a main course or use it as a base for other creative dishes like gumbo z’ouk or shrimp etouffee.

My kids adore helping me in the kitchen with this recipe, measuring out the spices and stirring the pot. It’s become a fun family tradition to make together. As an added bonus, this recipe is relatively quick to prepare, making it perfect for busy weeknights when everyone needs a home-cooked meal fast.

So go ahead and give this Cajun Shrimp Gumbo recipe a try – I promise you won’t be disappointed! With its rich flavors, tender shrimp, and comforting warmth, this dish will become your new favorite comfort food in no time.

Cajun Shrimp Gumbo

Cajun Shrimp Gumbo

4.8 from 1910 votes

A hearty and flavorful Cajun shrimp gumbo packed with spices, shrimp and vegetables. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Roux

1/2 cup vegetable oil
1/2 cup all purpose flour

For the Gumbo

1 large onion, chopped
1 bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
4 cups chicken broth
1 lb shrimp, peeled and deveined
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp dried oregano
1 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
2 bay leaves

For Garnish

Chopped green onions
Hot sauce

👨‍🍳Directions

1In a large Dutch oven over medium heat, combine vegetable oil and flour.
2Stir constantly until the mixture turns a dark brown color, similar to chocolate.
3This should take about 15-20 minutes.
4Be careful not to burn the roux.
5Add the chopped onion, bell pepper, and celery to the roux.
6Stir well to combine and cook until the vegetables are softened, about 5 minutes.
7Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
8Stir in the diced tomatoes, chicken broth, paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and bay leaves.
9Stir well to combine.
10Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes.
11Once the shrimp are added, cook for an additional 3-5 minutes, or until the shrimp turn pink and are cooked through.
12Add the shrimp to the gumbo, stirring gently to combine.
13Cook for an additional 3-5 minutes, or until the shrimp turn pink and are cooked through.
14Taste and adjust the seasoning if needed.
15Remove the bay leaves before serving.
16Garnish with chopped green onions and hot sauce if desired.
17Serve hot with rice or crusty bread.

🔧Equipment

Large Dutch oven
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 210mg🧂Sodium: 1200mg🌾Total Carbs: 25g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 28g

📝Notes

Tips: You can adjust the cayenne pepper to your desired level of spiciness. If you prefer a smoother gumbo, you can blend the vegetables before adding them to the roux. Using shrimp with the shells on can enhance the flavor, but be sure to remove the shells before adding to the gumbo.

Watch Video Of How Cajun Shrimp Gumbo Works

This Cajun Shrimp Gumbo recipe makes perfect leftovers that can be stored in an airtight container in the fridge for up to three days or frozen for up to two months.

When reheating leftovers, simply add some water or broth to thin out the sauce if needed and adjust seasoning accordingly.

For serving ideas, try garnishing individual portions with chopped scallions or parsley for added color and freshness.

❓ Frequently Asked Questions About Cajun Shrimp Gumbo

Q: What type of shrimp should I use for this recipe?

A: You can use either frozen or fresh shrimp for this recipe. If using frozen shrimp, thaw them first before adding to the pot. For an extra burst of flavor, consider using jumbo shrimp or even crawfish if available.

Q: Can I make this recipe without okra?

A: Yes, you can omit the okra if you’re not a fan of its slimy texture or prefer not to include it in your gumbo.

Q: How do I ensure my roux doesn’t burn during cooking?

A: Stir your roux constantly over low heat to prevent burning. If you notice any smoke or burning smell while cooking your roux, remove it from heat immediately.

Q: Can I add other proteins like sausage or chicken to this recipe?

A: Absolutely! Feel free to customize this recipe by adding cooked sausage or diced chicken along with the shrimp for added flavor and texture.

Q: What are some good side dishes to serve with Cajun Shrimp Gumbo?

A: Try pairing your gumbo with some crusty French bread or over steamed white rice for an authentic Louisiana experience.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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