Louisiana Shrimp And Corn Gumbo
A hearty Louisiana-style gumbo packed with shrimp, corn, and rich spices, perfect for comforting gatherings or flavorful family dinners with bold, savory flavors.
Ingredients
- 5 Tbsp. olive oil ⓘ
- 5 Tbsp. flour ⓘ
- 2 large onions, finely chopped ⓘ
- 1 green pepper, finely chopped
- 4 green onions, chopped ⓘ
- 2 Tbsp. parsley ⓘ
- salt to taste ⓘ
- black pepper to taste ⓘ
- 1/8 tsp. cayenne ⓘ
- 1 tsp. Cajun vegetable seasoning ⓘ
- 3 dashes hot pepper sauce ⓘ
- 3 dashes Worcestershire sauce ⓘ
- 1 Tbsp. basil ⓘ
- 1 lb. can undrained chopped tomatoes ⓘ
- 1 lb. frozen corn ⓘ
- 3 c. chicken broth ⓘ
Instructions
- In a large pan over medium heat, make a dark roux with olive oil and flour, stirring constantly.
- When the roux is brown, add chopped onions, green pepper, green onions, and parsley.
- Saute on low heat for 10 minutes.
- Add salt, black pepper, cayenne, Cajun seasoning, hot pepper sauce, Worcestershire sauce, and basil.
- Simmer for 5 minutes.
- Add frozen corn, chopped tomatoes, and chicken broth.
- Cover and simmer for 1 to 1.5 hours.
- During the last 15 to 20 minutes of cooking, add the peeled small shrimp.
Tips & Substitutions
To achieve the perfect roux, continuously stir the mixture over medium heat until it reaches a dark brown color, which can take around 15-20 minutes. If you prefer a milder spice level, reduce the cayenne pepper and hot sauce. For a twist, consider adding okra for a traditional gumbo texture, or use fresh corn if available instead of frozen.
Serving Suggestions
Serve the gumbo hot over a bed of fluffy white rice for a classic presentation, and garnish with additional chopped green onions. This dish pairs beautifully with Zesty Grilled Chicken Lo-Fat! and a side of crusty French bread to soak up the delicious broth. For a refreshing contrast, consider a simple green salad on the side.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the gumbo in a pot over low heat, adding a splash of chicken broth if it thickens too much. It can also be reheated in the microwave, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Louisiana Shrimp And Corn Gumbo contains roughly 124 calories, with 11g protein, 17g carbohydrates, and 3g fat. It is an excellent source of vitamin C (81% of the Daily Value), vitamin A (31% of the Daily Value), and protein (23% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1285mg per serving (56% 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 fresh shrimp instead of frozen?
Yes, you can absolutely use fresh shrimp for this gumbo. Just ensure they are peeled and deveined before adding them during the last 15 to 20 minutes of cooking. Fresh shrimp will provide a great flavor and texture to the dish.
What can I substitute for chicken broth?
If you prefer a vegetarian version, you can substitute chicken broth with vegetable broth. This will maintain the overall flavor profile while keeping the gumbo meat-free. You can also use seafood broth for a richer taste if desired.
Is it necessary to make a roux?
Yes, the roux is a fundamental component of gumbo, providing depth of flavor and a thick texture. Skipping it would alter the traditional taste and consistency of the dish. However, if you're short on time, you can use store-bought roux as a quicker alternative.
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).