Nana’s Hearty Shrimp Gumbo is a wonderfully comforting dish that brings warmth to any table. Rich, flavorful, and packed with ingredients, this gumbo is perfect for family gatherings or a cozy night in.
Why make this recipe
This gumbo is more than just a meal; it’s an experience. The combination of fresh shrimp, andouille sausage, and a blend of spices creates a dish rich in flavor and tradition. Making this recipe allows you to enjoy a taste of southern comfort food that is sure to satisfy your cravings.
Ingredients
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 1 (14.5 oz) can diced tomatoes
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 2 bay leaves
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt, plus more to taste
- 1 pound okra, sliced (optional)
- 2 pounds large shrimp, peeled and deveined
- 1/4 cup chopped fresh parsley
- 2 green onions, sliced
- Cooked white rice for serving
How to make it
- Make a dark roux with oil and flour over medium heat, stirring constantly for 20-25 minutes until copper brown.
- Add onion, bell pepper, and celery; cook for 5 minutes.
- Add garlic; cook for 1 minute.
- Brown andouille sausage in the pot, then stir into the vegetables.
- Add tomatoes, broth, and seasonings. Bring to a boil, then simmer for 45 minutes. If using okra, add it after 30 minutes.
- Add shrimp; cook for 4-5 minutes until they turn pink.
- Remove bay leaves.
- Stir in parsley and green onions.
How to serve it
Serve the gumbo over a bed of cooked white rice for a hearty and filling meal. You can also add extra parsley or green onions on top for garnish.
How to store it
Store any leftovers in an airtight container in the refrigerator. Gumbo can typically last for up to three days. For longer storage, consider freezing it in portions, which can keep for up to three months.
Helpful tips
- Stir the roux continuously to prevent burning; achieving the perfect color is essential for flavor.
- If you prefer a thicker gumbo, you can increase the amount of roux or reduce the broth.
Optional variations
- If you like your gumbo spicier, feel free to add more cayenne pepper or include hot sauce when serving.
- You can also add other seafood like crab or mussels for variety, or mix in some additional vegetables such as corn or bell peppers.
Frequently asked questions
Can I make gumbo ahead of time?
Yes, gumbo tastes even better the next day as the flavors meld together. It can be prepared in advance and reheated before serving.
What type of rice should I use?
Long-grain white rice is traditional for serving with gumbo, but you can also use brown rice or jasmine rice if you prefer.
Is it necessary to use okra?
No, okra is optional. It adds a unique flavor and helps thicken the gumbo, but if you don’t like it or can’t find it, you can leave it out without any issue.
