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.
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.
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.
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.