Shrimp New Orleans Gumbo
An authentic Louisiana gumbo featuring succulent Gulf shrimp in a rich, dark roux-based stew with the holy trinity of vegetables, andouille sausage, a...
8 servings
Creole Cuisine
🟡Intermediate★★★☆☆
May 30, 2025
16 views
Ingredients
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8 cups
chicken stock
low-sodium, warmed
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3/4 cup
all-purpose flour
sifted
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1 large
yellow onion
diced (about 2 cups)
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2 lbs
large shrimp
21-25 count, peeled and deveined, shells reserved
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3 stalks
celery
diced with leaves
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1 lb
shrimp shells
reserved from peeled shrimp
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1 can
diced tomatoes
14.5 oz, drained
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12 oz
andouille sausage
sliced into 1/4-inch rounds
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1 large
green bell pepper
diced
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2 cups
long-grain white rice
cooked, for serving
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3/4 cup
vegetable oil
for the roux
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4 stalks
green onions
chopped, green and white parts separated
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1 cup
okra
fresh or frozen, sliced
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6 cloves
garlic
minced
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3 whole
bay leaves
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1/4 cup
fresh parsley
chopped
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1/2 teaspoon
cayenne pepper
adjust to taste
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to taste
black pepper
freshly ground
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1 tablespoon
Worcestershire sauce
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1 teaspoon
hot sauce
Louisiana-style preferred
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1 tablespoon
paprika
sweet Hungarian preferred
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1 teaspoon
dried thyme
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to taste
kosher salt
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2 tablespoons
Creole seasoning
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Create a shrimp stock by placing the shrimp shells and bay leaves in a large saucepan with the chicken stock. Bring to a gentle simmer and cook for 20 minutes, skimming any foam. Strain through a fine-mesh sieve and keep warm. This intensifies the seafood flavor throughout the gumbo.
Step 2
Begin the roux by heating the vegetable oil in a heavy-bottomed Dutch oven or large cast-iron pot over medium heat. Gradually whisk in the all-purpose flour, creating a smooth paste. This is the foundation of your gumbo - cook slowly and patiently, stirring constantly with a wooden spoon or whisk.
Step 3
Continue cooking the roux for 25-35 minutes, stirring constantly to prevent burning. The roux will progress from blonde to peanut butter color, then to milk chocolate, and finally to dark chocolate. You want a deep, rich brown color that smells nutty and toasted, not burnt. If black specks appear, start over.
Step 4
Once the roux reaches the desired dark chocolate color, immediately add the yellow onion, celery, and green bell pepper (the holy trinity). The vegetables will sizzle and steam, which helps stop the roux from darkening further. Stir constantly for 5-7 minutes until vegetables begin to soften.
Step 5
Add the minced garlic and cook for another minute until fragrant. Stir in the andouille sausage and cook for 3-4 minutes, allowing the sausage to render some fat and develop color. The rendered fat adds another layer of flavor to the base.
Step 6
Gradually ladle in the warm shrimp stock, one cup at a time, whisking constantly to prevent lumps from forming. The mixture will bubble vigorously as you add the liquid. Continue until all stock is incorporated and the mixture is smooth.
Step 7
Add the okra, diced tomatoes, Creole seasoning, paprika, dried thyme, and cayenne pepper. Bring the gumbo to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered for 1 hour, stirring occasionally and skimming any foam or oil that rises to the surface.
Step 8
Season the large shrimp with kosher salt and black pepper. Add them to the gumbo along with the Worcestershire sauce and hot sauce. Simmer for 8-10 minutes until the shrimp are pink, firm, and cooked through. Avoid overcooking as shrimp will become rubbery.
Step 9
Taste and adjust seasoning with additional kosher salt, black pepper, cayenne pepper, or hot sauce as needed. The gumbo should have a complex, layered flavor with a pleasant heat that builds gradually. Remove from heat and let stand for 5 minutes.
Step 10
Stir in the white parts of the green onions and fresh parsley. Serve immediately over cooked long-grain white rice in deep bowls, garnishing with the green parts of the green onions. Pass additional hot sauce at the table.
✨Chef's Tips
- ★The roux is everything in gumbo - never rush this step. If your roux burns (develops black specks or smells acrid), discard it and start over. A properly made dark roux should smell nutty and rich, never bitter. Keep the heat at medium and stir constantly for the full 25-35 minutes.
- ★Make your shrimp stock while preparing other ingredients to maximize flavor. The shells contain incredible umami compounds that transform ordinary chicken stock into liquid gold. Strain it well and keep it warm - adding cold stock to hot roux can cause splattering and temperature shock.
- ★The 'holy trinity' of onions, celery, and bell pepper should be diced uniformly for even cooking. Adding them to the hot roux creates steam that stops the browning process - this is intentional and prevents burning. Don't skip this crucial step.
- ★Gumbo tastes even better the next day as flavors meld and develop. Store covered in the refrigerator for up to 3 days. The gumbo will thicken as it cools - thin with additional warm stock when reheating if needed.
- ★Control the consistency by adjusting cooking time and heat. Gumbo should coat the back of a spoon but still flow freely. If too thick, add warm stock gradually. If too thin, simmer uncovered longer to reduce and concentrate flavors.
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