Description
This Easy Shrimp Gumbo brings the soul of Louisiana right into your kitchen rich, smoky, and deeply satisfying. With smoky andouille, velvety broth, and tender shrimp, it's Southern comfort in a bowl.
Ingredients
Units
Scale
- 1 cup basmati rice
- 5 tablespoons vegetable oil, divided
- 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
- 1/4 cup unsalted butter
- 1/2 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 1/2 cups frozen sliced okra
- 1 1/2 pounds medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup chopped fresh parsley leaves
- 1 tablespoon hot sauce
Instructions
- In a medium saucepan, bring 2 cups water to a boil. Stir in rice, reduce heat, cover, and cook according to package instructions. Set aside and keep warm.
- Heat 1 tablespoon of oil in a large Dutch oven over medium heat. Add sausage in batches and cook until golden brown, about 3–4 minutes per batch. Set aside.
- Lower the heat. Add butter and remaining 4 tablespoons oil to the pot. Once melted, whisk in the flour and stir constantly for 20–25 minutes until the roux turns a deep, chocolatey brown.
- Raise the heat to medium. Add onion, bell pepper, celery, and garlic. Cook until softened and fragrant, about 6–8 minutes.
- Pour in chicken stock, scraping up any browned bits. Add the cooked sausage, tomatoes, Worcestershire, thyme, and bay leaves.
- Bring to a boil. Cover, reduce heat, and simmer for about 2 hours.
- Stir in frozen okra and let it heat through about 5 minutes.
- Stir in shrimp, season with salt and pepper, and cook until pink and opaque just 3–5 minutes.
- Remove bay leaves. Stir in fresh parsley and serve hot over rice, with a splash of hot sauce if desired.
Notes
For a gluten-free version, use a gluten-free flour blend for the roux. Gumbo tastes even better the next day, making it perfect for meal prep. Serve with crusty French bread or cornbread for a Southern-style meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 180mg
