15 Recipe Shrimp Gumbo

What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.

Then you have come to the right place, we have rounded up 15 recipe shrimp gumbo that we have shared over the years.

Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.

15 Recipe Shrimp Gumbo

Southern Shrimp Gumbo

Southern Shrimp Gumbo

1 hr 20 min
Smoked sausage, crab boil, andouille sausage, ribs, fresh okra
The Country Cook
Shrimp Gumbo with Andouille Sausage

Shrimp Gumbo with Andouille Sausage

1 hr 45 min
Smoked andouille sausage, shrimp, hot sauce, green bell pepper, worcestershire sauce
Simply Recipes
Shrimp Gumbo

Shrimp Gumbo

1 hr 30 min
Ribs, gumbo file powder, chicken broth, tomato, cooked rice
Taste of Home
Easy Gumbo Recipe

Easy Gumbo Recipe

1 hr 20 min
Andouille sausage, ribs, white rice, fire roasted, chicken broth
Shrimp Gumbo

Shrimp Gumbo

3 hr 30 min
Andouille sausage, shrimp, file powder, green peppers, cayenne pepper
Food Network
Shrimp Gumbo with Andouille Sausage

Shrimp Gumbo with Andouille Sausage

1 hr
Smoked andouille sausage, okra, chicken broth, tomato paste, green bell pepper
NYT Cooking – The New York Times
Shrimp and Sausage Gumbo

Shrimp and Sausage Gumbo

1 hr 25 min
Andouille chicken sausage, frozen okra, fire roasted, coconut aminos, chicken broth
The Almond Eater
Shrimp Gumbo

Shrimp Gumbo

1 hr
Fresh okra, free chicken broth, green bell pepper, diced tomatoes, cajun seasoning
No reviews
Husband's Grandmother's Shrimp Gumbo

Husband’s Grandmother’s Shrimp Gumbo

3 hr
Smoked sausage links, green chile, okra, green bell pepper, cayenne pepper
Shrimp Gumbo

Shrimp Gumbo

35 min
Beef broth, tomato paste, green bell pepper, red pepper sauce, cooked rice
Betty Crocker
New Orleans Gumbo with Shrimp and Sausage

New Orleans Gumbo with Shrimp and Sausage

1 hr 30 min
Andouille sausage, bell peppers, stewed tomatoes, white rice, corn
Little Spice Jar
Shrimp and Sausage Gumbo

Shrimp and Sausage Gumbo

2 hr 10 min
Smoked sausage, rice, file powder, chicken broth, red bell pepper
The Spruce Eats
New Orleans Shrimp Sausage Gumbo

New Orleans Shrimp Sausage Gumbo

1 hr
Okra, green bell pepper, butter, crushed tomatoes, shrimp stock
My Food Story
Shrimp And Okra Gumbo Recipe

Shrimp And Okra Gumbo Recipe

1 hr 30 min
Shrimp, ribs, okra, green bell peppers, chicken broth
Tasting Table
Gumbo Recipe

Gumbo Recipe

1 hr 55 min
Crab legs, smoked sausage, shrimp, chicken thigh, gumbo file
Immaculate Bites

What is the secret ingredient in gumbo?

Dried Shrimp is the Secret Ingredient for Gumbo

Robert says his secret ingredient is dried shrimp. My husband swore by this secret ingredient to make a more flavorful gumbo.

Does shrimp need to be cooked before adding to gumbo?

Note: You can do everything in this recipe up to the point of adding the shrimp beforehand; bring gumbo up to a boil before adding shrimp to serve. Cooking the roux can be tricky.

How do you add flavor to gumbo?

Bonus Tips and Tricks

  1. Grill meats or roast garlic on the grill before adding to the pot for a good rustic flavor.
  2. When using wild meats cut the game taste with beer or white wine.
  3. Add crawfish tails or oysters.
  4. Add crabmeat if you don’t want to peel the crabs.
  5. Food process veggies to hide them in the gumbo.

What is the difference between shrimp gumbo and shrimp jambalaya?

The main difference between these two dishes is their use of rice. Gumbo is really a soup or stew that’s often served over a little rice, while jambalaya is made with the rice cooked into the dish, making the grain an integral part of it.

Should gumbo have tomatoes?

Turns out, your preference for tomatoes in gumbo comes down to whether you learned your skills from a Cajun cook or a Creole cook. (Learn about the difference here.) Cajun gumbo does not include tomatoes in the base, but Creole gumbo (typically shellfish or seafood gumbo) does call for tomatoes.

How long should you simmer gumbo?

Cooking the gumbo for a good three to four hours on simmer is imperative. “The long cooking time adds time for flavors to develop and ensures a burst of flavor,” says Biffar. Make sure to give it time to let everything mesh together, this is not a dish to be rushed!

Can I use frozen shrimp in gumbo?

Shrimp is an essential part of our gumbo that adds the subtle flavor of seafood. You can always defrost frozen shrimp the day before, but if you forget, check out our video on quickly defrosting shrimp below. Preparing your onions, bell peppers, okra, and sausage can be done 4 days ahead of time.

What is the juice in gumbo?

Shrimp Stock and Fish Stock

Seafood soup, stew, and gumbo all taste better when prepared with homemade stock as opposed to bottled clam juice, the favorite stand-in to freshly made stock. When you peel the shrimp, save the shells (heads also, if you are fortunate enough to have them), and rinse with cold running water.

What goes with shrimp gumbo?

What to Serve with Gumbo: 11 Tasty Side Dishes

  • Rice. It’s probably the most traditional thing served with gumbo, and for good reason. …
  • Cornbread. Just like gumbo, cornbread is a staple in Southern cuisine. …
  • Hush Puppies. …
  • Cheese Bread. …
  • Potato Salad. …
  • Coleslaw. …
  • Okra. …
  • Corn on the Cob.

Should gumbo be thick or soupy?

The one thing that really defines it, though, is the way it is thickened. Gumbo is much denser than a simple soup; the broth has a thick, almost viscous consistency. And that characteristic is most commonly created by making a roux, cooking flour and oil together until they thicken and darken.

Is file powder necessary for gumbo?

While you can certainly make gumbo without it, we like the spice’s earthy, slightly floral flavor. If you can’t find filé powder at a supermarket or gourmet store, order it from penzeys.com.

Why is my gumbo slimy?

The so-called slime is something called mucilage, which comes from sugar residue and is great for, say, thickening gumbo, but not great when you’re biting into a piece of sautéed okra and averse to that viscous texture.

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