Cajun Shrimp Gumbo
A hearty Cajun shrimp gumbo packed with seafood, vegetables, and bold spices, perfect for family dinners or gatherings that love rich, flavorful Southern cuisine.
Ingredients
- 2 lb. peeled shrimp
- 1 lb. flaked crabmeat ⓘ
- 1/3 c. flour ⓘ
- 1/3 c. liquid vegetable oil
- 2 c. chopped onions
- 2 c. celery
- 1 c. chopped bell pepper ⓘ
- 10 oz. frozen cut okra ⓘ
- 8 oz. can tomato sauce ⓘ
- 1/4 c. chopped fresh parsley ⓘ
- 13 oz. can chicken broth ⓘ
- 3 bay leaves ⓘ
- 2 Tbsp. Worcestershire sauce ⓘ
- 1 Tbsp. thyme ⓘ
- 1 Tbsp. Kitchen Bouquet ⓘ
- 2 tsp. garlic salt ⓘ
- 2 tsp. pepper ⓘ
Instructions
- Heat oil in a large cast-iron kettle over medium heat.
- When the oil is very hot but not smoking, add half the flour to make a roux. Stir constantly with a wire whisk.
- Add the remaining flour and continue stirring rapidly until the roux turns a dark, smooth brown color.
- Add chopped onions, celery, and bell pepper; cook until vegetables are tender.
- Stir in the tomato sauce, chicken broth, and bay leaves.
- Add chopped parsley, Worcestershire sauce, thyme, Kitchen Bouquet, garlic salt, and pepper.
- Simmer the gumbo for about 30 minutes to develop flavors.
- Add frozen okra and cook for an additional 10 minutes.
- Stir in peeled shrimp and crabmeat; cook until the seafood is just done.
- Add hot pepper sauce to taste before serving.
Tips & Substitutions
For a deeper flavor, consider using homemade chicken broth instead of canned. If you prefer a thicker gumbo, add more flour to the roux, but be cautious not to burn it. You can substitute shrimp with other seafood like crawfish or even chicken for a different twist. Adding a splash of lemon juice can brighten the dish.
Serving Suggestions
Serve the gumbo over a bed of rice for a hearty meal. It pairs beautifully with cornbread or a simple green salad to balance the richness. Consider adding a few dashes of hot sauce for those who enjoy a spicy kick. For a complete meal, look at complementary dishes like Chicken With Capers And Tarragon.
Storage & Reheating
Store any leftover gumbo in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of water or broth if it thickens too much. Gumbo can also be frozen for up to 3 months; just thaw it overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Cajun Shrimp Gumbo contains roughly 448 calories, with 15g protein, 95g carbohydrates, and 9g fat. It is an excellent source of iron (187% of the Daily Value), vitamin C (186% of the Daily Value), and dietary fiber (91% of the Daily Value). Note that it is relatively high in sodium, at 585mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work perfectly fine. Just be sure to thaw them completely before adding them to the gumbo to ensure even cooking. If you're short on time, you can run them under cold water to expedite the thawing process.
What can I substitute for okra?
If you're not a fan of okra, you can replace it with diced zucchini or even green beans for a similar texture. Keep in mind that the flavor will change slightly, but both options will still complement the gumbo well.
How spicy is this gumbo?
The spiciness can be adjusted to your taste. The recipe calls for hot pepper sauce, which you can add in moderation. If you prefer a milder dish, start with a small amount and taste before adding more. Alternatively, serve hot sauce on the side for those who enjoy more heat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).