Zesty Shrimp Gumbo

🕒 Prep: 20 min
🔥 Cook: 1 hour
🍽 Serves: 6
★★★★★
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If you’re craving something hearty with a bit of a kick, this Zesty Shrimp Gumbo is just the ticket. It’s a vibrant dish that combines the warmth of a roux with the freshness of shrimp and the bold flavors of Creole spices. Perfect for a cozy night in or a lively get-together.

Ingredients for Zesty Shrimp Gumbo

The foundation of any great gumbo is the roux, which is made by whisking together vegetable oil and all-purpose flour. This gives the dish its signature depth and color. The onion, celery, and green bell pepper form what’s known as the “holy trinity” in Creole cooking, adding a savory base. Garlic brings its unmistakable aroma and flavor, while diced tomatoes introduce a bit of acidity and sweetness. The chicken broth provides a savory liquid framework for the gumbo. Creole seasoning, dried thyme, and bay leaf infuse the dish with traditional Louisiana flavors, while a dash of cayenne pepper adds heat. Shrimp is the star, offering a lovely, fresh seafood taste. Finally, green onions and parsley add a burst of color and freshness to finish the dish, and a bed of cooked white rice serves as the perfect vehicle for soaking up all that flavorful goodness.

Tips & Tricks

  • Keep a close eye on the roux; it can go from perfect to burnt very quickly.
  • If you like it spicier, feel free to increase the cayenne pepper or add hot sauce.
  • For a thicker gumbo, let it simmer longer to reduce further.
  • Fresh shrimp is best, but frozen works in a pinch—just thaw and drain them first.

Serving Suggestions

This gumbo pairs beautifully with a simple green salad for a refreshing contrast. A side of crusty French bread is perfect for soaking up any leftover sauce. For a true Louisiana experience, serve it alongside some classic corn bread.

Frequently Asked Questions

Can I use other types of seafood?
Absolutely! Try adding crab or andouille sausage for different flavors.
How long will leftovers last?
Stored in an airtight container, gumbo will last 3–4 days in the refrigerator.
Can I make this dish vegetarian?
Yes, substitute the chicken broth with vegetable broth and add more veggies like okra or mushrooms.

Zesty Shrimp Gumbo Recipe Walkthrough

Start by heating the vegetable oil in a large pot over medium heat. Slowly whisk in the flour to create your roux. This step is crucial, and you'll want to stir constantly to avoid burning, aiming for a deep golden brown color. Once the roux is ready, toss in the onion, celery, and bell pepper. Sauté these until they’re nice and soft, about five minutes should do it.

Next, stir in the garlic and let it cook for just a minute until it's fragrant. Be careful not to let it burn. Pour in the chicken broth and diced tomatoes, then add the Creole seasoning, thyme, bay leaf, cayenne pepper, and a pinch of salt and pepper. Bring everything to a simmer and let it cook for about 30 minutes, stirring occasionally to prevent sticking.

Now, it’s time for the shrimp. Add them to the pot and cook until they turn pink and opaque, which should take about 5 to 7 minutes. Remove the bay leaf, then stir in the green onions and parsley. Taste and adjust the seasoning if necessary. Serve your gumbo hot over a bed of cooked white rice and enjoy!

Why You'll Love This Recipe

  • Rich, complex flavors thanks to a well-made roux.
  • Quick-cooking shrimp makes it a fast option for weeknights.
  • Customizable spice level to suit any palate.
  • One-pot meal for easy cleanup.

Ingredients

1 lb shrimp, peeled and deveined
3 tbsp vegetable oil
1/2 cup all-purpose flour
1 cup onion, diced
1 cup celery, diced
1 cup green bell pepper, diced
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
4 cups chicken broth
2 tsp Creole seasoning
1 tsp dried thyme
1 bay leaf
1/4 tsp cayenne pepper
1/2 cup sliced green onions
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Cooked white rice for serving

Step-by-step Instructions

1. Heat the vegetable oil in a large pot over medium heat. Gradually whisk in the flour to create a roux, stirring constantly, until it turns a deep golden brown.
2. Add the onions, celery, and bell pepper to the pot and sauté until soft, about 5 minutes.
3. Stir in the garlic and cook for 1 additional minute until fragrant.
4. Pour in the chicken broth, diced tomatoes, Creole seasoning, thyme, bay leaf, cayenne pepper, salt, and pepper. Bring the mixture to a simmer and cook for 30 minutes, stirring occasionally.
5. Add the shrimp to the pot and cook until they turn pink and opaque, approximately 5-7 minutes.
6. Remove the bay leaf, then stir in green onions and parsley. Adjust seasoning to taste.
7. Serve the gumbo hot over a bed of cooked white rice.

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