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Easy Shrimp Gumbo – Damn Delicious


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Classic comfort food stew simmered to perfection, filled with andouille sausage + shrimp. So cozy and just so darn good.

Easy Shrimp Gumbo - Classic comfort food stew simmered to perfection, filled with andouille sausage + shrimp. So cozy and just so darn good.

This shrimp gumbo has been made on repeat all winter long. And I really do mean all winter long. Because there’s truly nothing better than walking into the house with the aroma of this gumbo simmering for the past 2 hours, waiting to be devoured, in the dead of winter.

Easy Shrimp Gumbo - Classic comfort food stew simmered to perfection, filled with andouille sausage + shrimp. So cozy and just so darn good.

Now it requires a bit of stirring and patience for the dark roux (the key to a great gumbo recipe) but I promise, your efforts will be well worth it. It’s savory, rich, hearty, and just so darn good, especially with a dash of hot sauce and some crusty bread off to the side.

Easy Shrimp Gumbo - Classic comfort food stew simmered to perfection, filled with andouille sausage + shrimp. So cozy and just so darn good.

TOOLS FOR THIS RECIPE

WHAT IS GUMBO?

Gumbo is a very popular stew in Louisiana made with a dark roux, the holy trinity of vegetables (onion, bell pepper, and celery), and a combination of seafood, andouille sausage, and chicken, typically served hot over cooked rice.

WHAT IS A DARK ROUX?

A roux is equal parts fat and flour. And the dark roux here takes patience (and the base for a very good gumbo recipe!). The roux requires constant stirring to prevent burning, and the color should resemble dark brown, or the color of milk chocolate.

CAN I USE DRY HERBS INSTEAD?

Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.

HOW DO YOU SERVE GUMBO?

Gumbo is traditionally served hot with cooked white rice and hot sauce on the side.

  • 1 cup basmati rice
  • 5 tablespoons vegetable oil, divided
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • ¼ cup unsalted butter
  • ½ cup all-purpose flour
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 3 ribs celery, diced
  • 3 cloves garlic, minced
  • 8 cups chicken stock
  • 1 (14.5-ounce) can petite diced tomatoes
  • 1 tablespoon Worcestershire sauce
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 2 ½ cups frozen sliced okra
  • 1 ½ pounds medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • ¼ cup chopped fresh parsley leaves
  • 1 tablespoon hot sauce
  • In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.

  • Heat 1 tablespoon vegetable oil in a large stockpot or Dutch oven over medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside.
  • Reduce heat to low; add butter and remaining 4 tablespoons vegetable oil to the Dutch oven, stirring until butter has melted, about 1-2 minutes.

  • Whisk in flour until dark brown, about 20-25 minutes.

  • Increase heat to medium; add onion, bell pepper, celery and garlic. Cook, stirring occasionally, until tender, about 6-8 minutes.

  • Stir in chicken stock, scraping any browned bits from the bottom of the Dutch oven. Stir in sausage, tomatoes, Worcestershire, thyme and bay leaves.

  • Bring to a boil; cover, reduce heat and simmer until reduced and flavors have blended, about 2 hours.

  • Stir in okra until heated through, about 5 minutes.

  • Stir in shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and cooked through, about 3-5 minutes.

  • Remove from heat; discard bay leaves and stir in parsley.

  • Serve immediately with rice and hot sauce, if desired.

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