Shrimp Gumbo(300 Servings)
A hearty and flavorful Creole-style shrimp gumbo packed with vegetables, spices, and tender shrimp, perfect for large gatherings or family dinners that love bold tastes.
Ingredients
- 60 lb. shrimp ⓘ
- 6 lemons ⓘ
- 2 pkg. shrimp boil ⓘ
- 12 lb. onions ⓘ
- 8 lb. celery ⓘ
- 8 lb. green peppers ⓘ
- 3/4 cup salt ⓘ
- 1/4 cup black pepper ⓘ
- 8 gallons mashed tomatoes ⓘ
- 4 gallons frozen okra
- 1 bunch parsley
- 1/4 cup garlic powder ⓘ
- 1 bottle hot sauce ⓘ
- 4 lb. butter ⓘ
- 4 lb. flour ⓘ
- file powder to taste ⓘ
- 2 gallons catsup ⓘ
Instructions
- Boil shrimp in 18 gallons of water with lemons and shrimp boil bags.
- Drain shrimp; reserve 9 gallons of stock.
- Brown 2 pounds of flour slowly in 4 pounds of butter or other fat.
- Add onions, celery, and green peppers; sauté until limp.
- Add shrimp stock, salt, pepper, mashed tomatoes, okra, chopped parsley, and garlic powder.
- Cook slowly for 1 hour.
- Add cooked shrimp and hot sauce.
- Simmer for 30 minutes.
- Add file powder to taste at the end of cooking.
- Taste and adjust seasonings as needed.
- Thicken the gumbo if necessary.
- Cook rice according to package directions.
Tips & Substitutions
For a richer flavor, consider using fresh shrimp instead of frozen. If you can't find file powder, you can substitute with a bit of ground cumin or omit it entirely. For a spicier kick, add additional hot sauce during cooking or serve with a side of your favorite hot sauce. Make sure to sauté the vegetables until they're truly limp for the best texture.
Serving Suggestions
Serve the gumbo over freshly cooked rice for a classic presentation. It pairs beautifully with crusty French bread or cornbread for a complete meal. Consider serving a light salad on the side or a refreshing Chivicie to balance the flavors. Enjoy with a cold beverage to enhance the meal experience.
Storage & Reheating
Store leftover gumbo in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stovetop over medium heat, adding a splash of water or stock if it thickens too much. You can also freeze gumbo for up to 3 months; just thaw in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp Gumbo(300 Servings) contains roughly 3763 calories, with 212g protein, 785g carbohydrates, and 24g fat. It is an excellent source of vitamin C (714% of the Daily Value), protein (423% of the Daily Value), and dietary fiber (416% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 make this gumbo vegetarian?
Yes, you can make a vegetarian version by replacing shrimp with a variety of vegetables and legumes. Use vegetable broth instead of shrimp stock and add heartier ingredients like mushrooms or beans to create texture. You can also add spices and herbs to mimic the flavor profile of traditional gumbo.
What can I use instead of okra?
If you’re not a fan of okra, you can substitute with diced zucchini or chopped green beans for a similar texture. Corn can also be a great addition. Just remember that if you skip the okra, you might want to thicken your gumbo a bit more, as okra helps with that.
How do I adjust the spice level?
To adjust the spice level, you can start by adding a small amount of hot sauce during cooking and taste as you go. If you prefer a milder gumbo, use less hot sauce or a milder variety. For more heat, consider adding crushed red pepper flakes or cayenne pepper to the mix.
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).