Shrimp Gumbo – Immaculate Bites

What Makes the Best Shrimp Gumbo?

First, you need a deliciously and intensely flavored stock. Then, the holy trinity (bell peppers, onions, and celery) and a dark roux create the base. Lastly, okra or gumbo file and Creole or Cajun seasoning bring it all together. Of course, shellfish (shrimp, crawfish, etc.), chicken, sausage, or a mix of all of them make a good gumbo.

Recipe Ingredients

1. Shrimp – I prefer medium to large shrimp for gumbo because they are tastier than the jumbos. And they are also pleasant to look at, not too large or too small, just right. 😉
2. Seasonings – There are plenty of store-bought versions, but homemade Creole Seasoning is super easy to throw together. Onions, garlic, celery, bay leaves, thyme, bell peppers, and smoked paprika intensify gumbo’s flavor.
3. Smoked Sausage – The smokey flavor adds an iconic touch to our classic shrimp gumbo recipe. Andouille sausage is the traditional choice, but Polish sausage or kielbasa works fine.
4. Roux – Butter and flour toasted in a skillet make magic in a gumbo. Making a roux is an important skill. However, you can use okra as a thickener for a gluten-free version. Dice the okra and add them to the simmering gumbo for ten minutes before turning off the heat.
5. Gumbo Filé – The iconic gumbo flavor comes from the leaves and stems of the sassafras tree. Add it in when the gumbo has finished cooking.

How to Make Shrimp Gumbo

Prep the Shrimp

• Peel the shrimp, leaving the tails intact. Then gently devein them by making a small slit at the back to access the vein with a pairing knife. (Photo 1)
• Reserve – Keep all the heads and shells and set them aside because they make a tasty broth.
• Season the shrimp with Creole Seasoning, salt, and pepper, and adjust to taste. (Photo 2)
• Saute – Heat the pan over medium heat, add oil, and saute the shrimp until they turn pink. Set aside. (Photos 3-4)

Make the Shrimp Stock

Note: The stock ingredients aren’t included in the recipe. Feel free to use ready-made stock to save time.😉

• Saute – Add a teaspoon or two of butter or oil to a saucepan. Then, saute the onion, garlic, and celery.
• Make Stock – Saute for 5-7 minutes, constantly stirring to prevent burning. Add the shrimp shells with aromatic herbs, like bay leaf and thyme, and stir. Then add 7 cups of water and some Creole seasoning.
• Simmer – Heat it to a boil, lower the heat, and let it simmer for 10-20 minutes (or longer if you have time).
• Strain – Remove from heat and strain with a sieve or colander. Set stock aside.

Cook the Gumbo

• Cook the Sausage – Heat a Dutch oven with a little oil over medium, then add the sausage and brown for 3-5 minutes. Remove and set aside.
• Make the Roux – Add the remaining oil, butter, and flour, and cook on medium heat. Stir continuously for 10-15 minutes or until it turns a rich dark brown color – like chocolate. Please don’t walk away from the stove during this process because it burns quickly. (Photos 5-6)
• Flavor – When the roux has achieved the desired color. Add the onion, garlic, celery, thyme, green pepper, and bay leaves and cook for another 8-10 minutes – stirring frequently. (Photo 7)
• Simmer – Add 6 cups of the shrimp stock, bring to a boil, and let it simmer for 15-20 minutes. Add the shrimp and simmer for 2-3 more minutes. (Photo 8)
• Add Gumbo File – Stir in the file powder, chicken bouillon, Creole seasoning, paprika, green onions, and chopped parsley. (Photo 9)
• Adjust the soup’s seasoning and thickness with broth, water, or salt. (Photo 10)
• Serve with cooked rice, and enjoy.

Recipe Variations

1. Meat swap. Chicken, pork, and sausage are satisfying additions to shrimp. But you can use crab, lobsters, prawns, oysters, and crawfish for an authentic gumbo.
2. Spicylicious – Adding more heat won’t hurt. So, you can add a dash or more of cayenne or pepper flakes or a splash of hot sauce and sriracha for more oomph. Or go heat-crazy with a scotch bonnet, serrano, jalapeno, or habanero. 🥵

Tips and Tricks

1. Take your time cooking the roux. And stir it constantly until it’s fragrant and its color turns a beautiful golden color (like milk chocolate).
2. Most larger grocery stores carry gumbo file. Amazon carries it if you can’t find it locally. You can replace it with chopped okra.

Pro Tip: An authentic gumbo has to have either okra or gumbo file

Make-Ahead, Serving & Storage Instructions

Gumbo is a great make-ahead stew that freezes well. The only catch is the shrimp. I’d make and freeze them separately, then heat them together to serve.

Store cooled leftover shrimp gumbo in a clean, airtight container for 2-3 days. Reheat in a covered saucepan on medium-low. Stir occasionally and add broth or water as needed to avoid scorching. You can also reheat it in a microwave.

Note: Consume reheated gumbo immediately and discard any leftovers because it’s not safe to store reheated gumbo.

What to Serve with Shrimp Gumbo

Nothing beats hot shrimp gumbo over a heap of steaming rice. Other traditional side dishes are hush puppies, cornbread, potato salad, coleslaw, and corn on the cob.

More Delicious Gumbo Recipes to Try

1. Chicken and Sausage Gumbo
2. Chicken and Shrimp Gumbo
3. Seafood Gumbo
4. Okra Gumbo

Watch How to Make It

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This blog post was originally published in July 2022 and has been updated with additional tips, new photos, and a video