Cajun Citrus Shrimp Gumbo

🕒 Prep: 20 min
🔥 Cook: 1 hour 10 min
🍽 Serves: 6
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Cajun Citrus Shrimp Gumbo is a flavorful twist on a classic Southern dish, blending the rich, spicy notes of Cajun seasoning with the bright tang of citrus. It's perfect for those cooler nights when you crave something comforting yet vibrant.

Ingredients for Cajun Citrus Shrimp Gumbo

The heart of this dish is the shrimp, which brings a sweet, ocean-fresh taste that pairs beautifully with the spices. The vegetable oil and flour create a rich roux, the base for any good gumbo, adding depth and thickness. Onion, green bell pepper, and celery—known as the "holy trinity" in Cajun cuisine—form the aromatic foundation. Garlic enhances the savory notes, while chicken broth provides a flavorful liquid base. The diced tomatoes add a touch of acidity and texture. Lemon juice and orange juice bring a bright, citrusy twist, balancing the spices. The Cajun seasoning, dried thyme, and bay leaf infuse the gumbo with warmth and complexity. Finally, salt and black pepper help season the dish to perfection, while fresh parsley adds a pop of color and freshness at the end.

Tips & Tricks

  • Keep stirring the roux constantly to avoid burning—it can go from perfect to scorched in seconds.
  • If you like your gumbo spicier, add a bit more Cajun seasoning or a dash of hot sauce.
  • Let the gumbo sit for a few minutes after cooking for the flavors to meld even further.

Serving Suggestions

This gumbo is best served over a bed of fluffy white rice. Pair it with a side of warm, crusty bread to soak up the flavorful broth. A simple green salad can also complement the hearty flavors nicely.

Frequently Asked Questions

Can I use frozen shrimp?
Yes, just make sure they are fully thawed and drained before adding to the gumbo.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Is there a vegetarian version?
Replace shrimp with mushrooms or your choice of vegetables, and use vegetable broth instead of chicken broth.

Cajun Citrus Shrimp Gumbo Recipe Walkthrough

Start by heating the vegetable oil in a large pot over medium heat. Once hot, whisk in the flour until you have a smooth paste. This is your roux, and you'll want to stir it continuously for about 15-20 minutes until it turns a deep brown. This step is crucial for flavor, so keep an eye on it to prevent burning.

Next, add the onion, green bell pepper, celery, and garlic to the pot. Cook these vegetables for about 5 minutes, letting them soften and release their aromas. Once they're ready, slowly stir in the chicken broth to avoid clumping the roux. Mix in the diced tomatoes with their juice, along with the lemon juice and orange juice. Add the Cajun seasoning, dried thyme, bay leaf, salt, and black pepper. Bring everything to a gentle boil.

Reduce the heat to low and let the gumbo simmer for about 40 minutes. Stir it occasionally to make sure nothing sticks to the bottom. After this simmering time, add the shrimp and cook for another 10 minutes until they're pink and cooked through. Remove the bay leaf, stir in the fresh parsley, and your gumbo is ready to serve over cooked white rice.

Why You'll Love This Recipe

  • A delightful mix of bold Cajun spices and refreshing citrus flavors.
  • Perfectly cooked shrimp that are juicy and succulent.
  • Hearty, warming, and perfect for gatherings or a cozy night in.
  • Easy to adjust the spice level to suit your taste.

Ingredients

1 lb shrimp, peeled and deveined
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
1 tbsp minced garlic
4 cups chicken broth
1 can (14.5 oz) diced tomatoes, with juice
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
2 tsp Cajun seasoning
1 tsp dried thyme
1 bay leaf
1/2 tsp salt
1/2 tsp black pepper
1/4 cup chopped fresh parsley
2 cups cooked white rice, for serving
Optional: hot sauce, to taste

Step-by-step Instructions

1. In a large pot, heat the vegetable oil over medium heat, then whisk in the flour until smooth. Cook, stirring, until the roux turns a deep brown, about 15-20 minutes.
2. Add the onion, bell pepper, celery, and garlic to the roux, cooking for another 5 minutes until the vegetables are softened.
3. Slowly stir in the chicken broth, ensuring no lumps form. Then add the diced tomatoes with juice, lemon juice, orange juice, Cajun seasoning, thyme, bay leaf, salt, and pepper. Bring the mixture to a boil.
4. Reduce the heat to low and let the gumbo simmer for 40 minutes, stirring occasionally.
5. Add the shrimp to the pot and cook for an additional 10 minutes, or until the shrimp are pink and cooked through.
6. Remove the bay leaf, stir in the fresh parsley, and serve hot over cooked white rice. Optionally, add hot sauce for an extra kick.

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