Shrimp Gumbo

How to make Shrimp Gumbo

Here’s a link to our video on how we make our Gumbo

Everyone makes their Gumbo a little different from everyone else. This post is how I make a tasty gumbo that is not very spicy. We let each person spice their bowl as needed. My parents owned a Cajun restaurant and this was one of the most popular items on the menu. If you are new a making Gumbo, click here for my video on making my gumbo. This is a great place for the beginner. If you are an old hat at Gumbo you may want to try some of my ideas and incorporate them into your own.

Ingredients for a 20 qt pot. Cut recipe down as needed:

Prep the following ingredients and set aside

• • 4 large sweet yellow onions – chopped
• • 4 large green bell peppers – chopped •
• 4 stalks celery – chopped (optional)
• • 2.5 lbs Eckrich Sausage – chopped
• • 2 lbs. shrimp, deheaded, deveined, clean and shell removed

Additional ingredients:

• • Roux – 1 jar of Savoie’s Roux (or make from scratch)
• • 7-8 T. cooking oil
• • 2 large bags frozen okra (or fresh if you have it.)
• • 6-8 large cans tomatoes
• Filé (optional, but we recommend it.)

The secret to a good gumbo is in the roux. Cook your own roux in an iron skillet and stir with a wooden spoon. Roux is equal parts shortening and flour. Cook slowly until your roux turns dark brown. Don’t rush this as it can easily burn.

We’ve made a lot of gumbo and found the Savoie’s brand of Roux can be found in your grocery store. It saves an immense amount of time and the flavor is delicious. So… your roux can be made from scratch or try our favorite brand – Savoie’s.

In case you can’t find it at your local grocery, here’s a link where you can purchase it online.

Directions:

1. Heat oil in a large stock pot. Add onions, bell pepper, and celery (if using). Saute until vegetables are tender.
2. Put your okra on a large cookie sheet. Spray with Pam or sprinkle with oil and mix with hands. Place okra in 350 degree oven and bake until okra is no longer slimy. (About ½ an hour or so.)
3. Start your roux in an iron skillet and use a wooden spoon. Melt roux down over a very low heat and stir until it is melted and smooth.
4. When onions and peppers are softened, add your cans of tomatoes. Add juice and all. Stir.
5. When okra is no longer slimy, remove from oven and put okra in your gumbo pot. Stir.
6. Add your prepped sausage at any time during this process.
7. When roux is melted into a thick consistency sauce, add to the gumbo pot. Stir.
8. Add water (or broth) as needed.
9. Turn your gumbo pot on low and let simmer. This can be for as little as ½ an hour up to several hours. I let mine simmer about 4 hours so the flavors can really meld.
10. After your time for simmering and a little before you are ready to eat, turn up the heat of your pot. Then add the shrimp to the gumbo pot. Cook until shrimp turn a dark pink color.

Your gumbo is done! We let each person add spices to their bowl as they prefer. Filé makes a great thickener and extra flavor but it is added to the individual bowl. Filé is ground sassafras roots. We prefer to serve our Gumbo with Basmati Rice. In south Louisiana, this is often referred to a popcorn rice due to the nutty flavor and aroma. You should be able to find Basmati Rice in your local store and look for our video on how to prepare Basmati / Popcorn Rice.

What is Filé. Filé makes a great thickener and extra flavor but it is added to the individual bowl. Filé is ground sassafras roots and this is another one of those ingredients that give you a good Cajun flavor. Here’s the brand we use. Zatarain’s . Click here for link. 

Here’s a link to our video on how we make our Gumbo

Here’s a link to our video on how to make Basmati Rice

Here’s a link to a post about Basmati Rice

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