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Easy Shrimp Gumbo

Rich, savory Louisiana-style gumbo with tender shrimp in a deeply flavorful roux-based broth that brings authentic comfort food flavors to your dinner table.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Servings: 6
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 pound medium shrimp, peeled and deveined
  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 large onion, diced
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 6 cups seafood or chicken stock
  • 1 can (14.5 oz) diced tomatoes
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste
  • 3 green onions, sliced
  • 2 tablespoons fresh parsley, chopped
  • Cooked white rice for serving

Method
 

  1. Heat oil in a large heavy-bottomed pot over medium heat. Gradually whisk in flour, stirring constantly for 15-20 minutes until the mixture turns a rich chocolate brown color. You'll smell a nutty aroma when it's ready.
  2. Add diced onion, bell pepper, and celery to the roux. Cook for 5-6 minutes until vegetables soften and release their moisture. Stir in garlic and cook for another minute until fragrant.
  3. Slowly pour in the stock while whisking continuously to prevent lumps. Add diced tomatoes, bay leaf, thyme, cayenne, and paprika. Bring to a boil, then reduce heat and simmer for 20 minutes.
  4. Season shrimp with salt and pepper, then add to the simmering gumbo. Cook for 3-4 minutes until shrimp turn pink and curl slightly. Remove bay leaf and stir in green onions and parsley. Taste and adjust seasonings as needed. Serve over fluffy white rice.

Notes

Don't rush the roux—it needs 15-20 minutes to develop properly. Avoid adding cold stock to hot roux to prevent splattering. Never boil the shrimp, gentle simmering keeps them tender. Gumbo tastes even better the next day as flavors meld together. Store in refrigerator for up to 3 days or freeze for 3 months. Reheat gently on stovetop with a splash of broth if needed.