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Classic Shrimp Gumbo
Traditional dish · Cajun/Creole
A rich and deeply flavored traditional gumbo, built on a dark roux, loaded with shrimp, and seasoned with the holy trinity of Cajun cooking.
Ingredients
- Shrimp1.5 lbs, peeled and deveined
- All-purpose flour1 cup
- Vegetable oil1 cup
- Yellow onion2 large, chopped
- Green bell pepper1 large, chopped
- Celery stalks3, chopped
- Garlic4 cloves, minced
- Chicken broth8 cups
- Okra1 lb, fresh or frozen, sliced
- Tomatoes, diced1 (14.5 oz) can
- Worcestershire sauce2 tbsp
- Bay leaves2
- Thyme, dried1 tsp
- Cayenne pepper1/2 tsp (or to taste)
- Saltto taste
- Black pepperto taste
- Green onions1/4 cup, chopped (for garnish)
- Parsley1/4 cup, chopped (for garnish)
Steps
- 1
Make the roux: In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour until smooth. Cook, stirring constantly, until the roux reaches a deep chocolate brown color. This can take 30-60 minutes. Be patient and do not burn it.
- 2
Add the holy trinity: Stir in the chopped onion, bell pepper, and celery. Cook until softened, about 8-10 minutes.
- 3
Add garlic and cook for 1 minute more until fragrant.
- 4
Gradually whisk in the chicken broth, ensuring no lumps form. Bring to a simmer.
- 5
Add the okra, diced tomatoes, Worcestershire sauce, bay leaves, thyme, and cayenne pepper. Season with salt and black pepper.
- 6
Reduce heat to low, cover, and simmer for at least 1 hour, stirring occasionally, allowing flavors to meld.
- 7
Add the shrimp to the pot during the last 5-7 minutes of simmering, just until they turn pink and opaque. Do not overcook.
- 8
Remove bay leaves. Adjust seasoning if necessary. Ladle gumbo into bowls and garnish with chopped green onions and parsley.
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