Southern Shrimp Gumbo
Step into the South with a soul-warming bowl of southern shrimp gumbo. This iconic dish from Louisiana is a culinary masterpiece, blending rich flavors and hearty ingredients into a bowl of deliciousness. This recipe promises to transport your taste buds to the vibrant streets of New Orleans with its bold flavors and diverse ingredients. At its base lies a dark and flavorful roux, a mixture of flour, oil, and butter, cooked until it achieves a deep, caramelized color. To this velvety base, add aromatic onions, vibrant bell peppers, okra, and garlic. These elements infuse the gumbo with layers of complexity.
This southern shrimp gumbo wouldn’t be complete without the plump, succulent shrimp and the smokey, sweet andouille sausage. Shrimp adds a burst of briny sweetness to the dish, while the andouille sausage imparts a spicy richness. What truly sets this gumbo apart is its distinctive blend of spices. A Cajun seasoning blend usually contains black pepper, white pepper, cayenne pepper, paprika, onion, and garlic, powder. To this gumbo, I like to add more fiery cayenne, earthy thyme, aromatic bay leaves, fresh parsley and green onions. Each component plays a crucial role in balancing the dish's flavors. Whether you prefer a subtle heat or crave a fiery kick, gumbo is adaptable—allowing you to tailor the spice level to suit your taste.
Preparing the gumbo is more than just following a recipe; it's a labor of love. As the gumbo simmers on the stove in a large soup pot, it fills your kitchen with its tantalizing aroma. For serving the gumbo, traditionally it’s poured over a mound of fluffy white rice, it's equally delicious paired with crusty French bread for dipping or a side of buttery cornbread. To kick up the heat you can add your favorite hot sauce. I prefer Tabasco or Crystal hot sauce for this dish!
Southern Shrimp Gumbo
Ingredients
- 4 tbsp butter
- ¼ cup vegetable or canola oil
- ½ cup all-purpose flour
- 1 sweet onion, diced
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 1 (10 ounce) package frozen cut okra, thawed
- 3 cloves of garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1-2 tbsp cajun seasoning
- 1 tsp thyme
- ½ tsp cayenne pepper
- 1 15oz can fire-roasted diced tomatoes
- 6 cups of low-sodium chicken stock
- 2 bay leaves
- 12 oz andouille sausage, sliced
- 2 lbs raw shrimp, peeled and deveined
- 3 scallions, chopped
- fresh parsley, chopped
- ½ tsp hot sauce (optional)
- cooked rice for serving
Instructions
- In a large soup pot, melt butter and canola oil, add flour, and whisk continuously, over low to medium heat, until this mixture (the roux) has turned to a dark caramel color. This will take 12 to 15 minutes.
- Add onions, bell peppers, thawed okra, and celery to the pot. Cook, stirring, until softened, 8-10 minutes. Stir in the garlic and seasonings. Cook for an additional 2 minutes.
- Meanwhile, in a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown.
- Add ½ cup of the chicken broth to the hot skillet with the sausage to deglaze the pan. Pour the sausage, broth, and drippings into the pot. This adds great flavor to the gumbo.
- Stir in the fire-roasted tomatoes, chicken stock, and bay leaves. Bring the pot to a boil, then reduce the heat to low and simmer for at least 1 hour. 1.5 to 2 hours will develop more flavor.
- When nearly ready to serve, add in the shrimp. Cook another 10 minutes, or until all the seafood has cooked through.
- Stir in the fresh parsley, scallions, and hot sauce. Taste it and add more seasonings to your liking (salt, pepper, cajun seasoning, or hot sauce for the perfect flavor). Serve warm over rice.
