Shrimp Gumbo

Tuesday, March 1, 2011

Everyone at some point in their lives, needs to learn to make a roux.  If for no other reason, it's to have an amazing bowl of steaming shrimp gumbo.  There are tons of variations, this is just one.

Shrimp Gumbo

Yield: 8

prep time: 45

cook time: 40

total time:1:20


  • 1/2 cup peanut oil, or other vegetable oil
  • 1/2 cup flour
  • 1 green pepper, chopped
  • 1 medium onion, chopped
  • 3 celery stalks, chopped
  • 4 garlic cloves, minced
  • 1 Tbs Cajun seasoning
  • 1 quart shellfish* or chicken stock, plus 1 cup water
  • 2 tsp Worcestershire sauce
  • 8-12 ounces smoked andouille sausage, cut into 1/4-inch thick rounds
  • 2 lbs. shrimp, peeled and deveined
  • Salt and pepper to taste
  • 3-5 green onions, white and green parts, chopped
  • File powder (optional)
  • Hot sauce (such as Tabasco) to taste
  • *Cooked white rice for serving


  1. Let's begin by learning to make a roux.  In a heavy bottomed Dutch oven, place the oil and the flour together and whisk until smooth.  Over medium heat, the mixture will begin slightly bubbling.  At this stage, you may whisk every other minute or so.  Roux's may not be walked off on and ignored.  They are completely demanding.
  2. After a while and a bit of standing, your roux may begin to start shifting colors, perhaps not all white, but rather a tan-nish color.  At this stage of the roux, you really need to pull up a stool and continue to stir constantly.
  3. At some point, perhaps 20 minutes from the first blush stage of color, your roux should be darkening more and more as it cooks.  When it reaches what is referred to as the 'old penny' look, it's time to add the peppers, onions, and carrots.  Things move quickly from here.  Quickly add your garlic and seasonings, cooking for an additional 30 - 40 seconds. 
  4. Add your stock, and water, Worcestershire, stir and then add your andouille sausage.  Bring to a simmer for about 20 minutes or so to blend the flavors, then add your shrimp.  Cook until the shrimp is done.  Turn off the heat and allow to rest while you prepare your bowl with rice, and any breads you may be having. 
  5. Served with lots of green onions, and tobasco if that is how you like it.  Enjoy.

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