TasteToronto | Shrimp Gumbo

Shrimp Gumbo

Easy

Shrimp Gumbo

Shrimp Gumbo

Method

Shrimp Gumbo 8 Steps

  • Step 1

    Begin by preparing the roux: Heat a large Dutch oven or braiser on medium low heat and begin melting the butter with the canola oil, then add in the all-purpose flour and stir until smooth. Continue cooking this roux stirring very regularly for 5-7 minutes until it is the colour of a medium caramel. Be sure to keep an eye on the roux the entire time as it can go from a beautiful and dark nutty aroma to burnt very quickly.

  • Step 2

    Add in the diced celery, diced green bell pepper, diced yellow onion as well as minced garlic and continue cooking for another 7-10 minutes until the vegetables have softened.

  • Step 3

    Add in the dried shrimp if using, tomato paste, cayenne pepper, smoked paprika, dried oregano and continue to cook for 3 minutes.

  • Step 4

    Add in the clam juice a few splashes at a time and incorporate fully into the roux and vegetable mix. Make sure the mixture is even before continuing to add more clam juice.

  • Step 5

    Add in shrimp or chicken stockandouille sausage rounds, thyme sprigs as well as bay leaves and bring to a boil, allow to simmer for 15 minutes.

  • Step 6

    Add in the shrimp, as well as sliced okra and continue to simmer for another 10 minutes until the shrimp have cooked through and the okra has softened but is not slimy.

  • Step 7

    Mix in half of the chopped parsley and adjust seasoning with kosher salt and black pepper.

  • Step 8

    Serve with cooked steamed rice topped with remaining chopped parsley as well as lemon wedges.

Tags:

Toronto Recipes

Gumbo

Shrimp

Shrimp Gumbo

Easy

Shrimp Gumbo

Vicky Tran
written by

Vicky Tran

Shrimp Gumbo

Yields:

Serves 4

Prep Time:

0 hours 30 mins

Cook Time:

0 hours 45 mins

0.0

Rate This Recipe

American

Main Dishes

Ingredients

Shrimp Gumbo

  • 3 tablespoons unsalted butter

  • 3 tablespoons canola oil

  • 6 tablespoons all-purpose flour

  • 1 cup diced celery

  • 1 cup diced green bell peppers

  • 1 cup diced yellow onion

  • 4 cloves garlic, minced

  • 1/4 cup dried shrimp (optional)

  • 3 tablespoons tomato paste

  • 1/2 teaspoon cayenne pepper

  • 1 tablespoon smoked paprika

  • 2 teaspoons dried oregano

  • 1 cup clam juice

  • 4 cups low sodium shrimp or chicken stock

  • 1 pound andouille sausage, cut into rounds 1 centimetre thick

  • 4 sprigs fresh thyme

  • 2 bay leaves

  • 1 pound shrimp, shell and head on (size 20-30 preferred)

  • 1/2 pound fresh or frozen okra, cut into rounds 1 centimetre thick

  • 1 tablespoon chopped parsley

  • Kosher salt, to taste

  • Black pepper, to taste

  • Cooked white rice, for serving

  • Lemon wedges, for serving

Send list of ingredients to myself

Method

Shrimp Gumbo 8 Steps

  • Step 1

    Begin by preparing the roux: Heat a large Dutch oven or braiser on medium low heat and begin melting the butter with the canola oil, then add in the all-purpose flour and stir until smooth. Continue cooking this roux stirring very regularly for 5-7 minutes until it is the colour of a medium caramel. Be sure to keep an eye on the roux the entire time as it can go from a beautiful and dark nutty aroma to burnt very quickly.

  • Step 2

    Add in the diced celery, diced green bell pepper, diced yellow onion as well as minced garlic and continue cooking for another 7-10 minutes until the vegetables have softened.

  • Step 3

    Add in the dried shrimp if using, tomato paste, cayenne pepper, smoked paprika, dried oregano and continue to cook for 3 minutes.

  • Step 4

    Add in the clam juice a few splashes at a time and incorporate fully into the roux and vegetable mix. Make sure the mixture is even before continuing to add more clam juice.

  • Step 5

    Add in shrimp or chicken stockandouille sausage rounds, thyme sprigs as well as bay leaves and bring to a boil, allow to simmer for 15 minutes.

  • Step 6

    Add in the shrimp, as well as sliced okra and continue to simmer for another 10 minutes until the shrimp have cooked through and the okra has softened but is not slimy.

  • Step 7

    Mix in half of the chopped parsley and adjust seasoning with kosher salt and black pepper.

  • Step 8

    Serve with cooked steamed rice topped with remaining chopped parsley as well as lemon wedges.

Tags:

Toronto Recipes

Gumbo

Shrimp

Shrimp Gumbo