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    You are in: Home / Recipes / Louisiana Shrimp Gumbo Recipe
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    Louisiana Shrimp Gumbo

    Louisiana Shrimp Gumbo. Photo by Cadillacgirl

    1/1 Photo of Louisiana Shrimp Gumbo

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Boomette's Note:

    A recipe from Michael Smith

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat a large, heavy-bottomed stockpot over medium heat.
    2. 2
      Pour in the vegetable oil and, when it’s smoking hot, gradually and carefully whisk in the flour, forming a “roux.” Continue stirring the roux, whisking constantly until it begins to deepen in colour. Be careful, it’s very hot! This browning process weakens the roux’s ability to thicken the gumbo, but it also adds lots of authentic, distinctive flavour.
    3. 3
      After 5 minutes or so, when the roux is a deep golden brown, add the Holy Trinity of Louisiana cooking: the onion, green pepper and celery. Add the garlic cloves and stir them for a few minutes until they’ve softened. Add the chicken broth and stir until it thickens. Add the sausage, shrimp, tomatoes, okra, herbs and spices. Taste and season with salt.
    4. 4
      Simmer until the sausages and shrimp are cooked through, about 10 minutes. Add the green onions. Serve immediately.

    Browse Our Top Gumbo Recipes

    Ratings & Reviews:

    • on October 05, 2014

      35

      I've been cooking gumbo for about 25 years, being from the deep south and all. I decided to try a new recipe and this one was different, so I chose it. I gave this one three stars for several reasons. First, the roux was way too much and created a think gumbo. Gumbo was not intended to be thick..that would be creole. I ended up adding twice as much chicken stock as called for in order to thin it out. Second, I used twice as much shrimp as called for since I like to have shrimp in my shrimp gumbo...every bite. Third, although I appreciated the spices, I chose to add in some more. I used Old Bay since the shrimp were not boiled prior to adding them, and boiling shrimp in some type of seasoning is a necessity! With this said, the flavor was good and after we drained some of the roux/chicken liquid, we had a good gumbo. If you like a chicken flavored thick gumbo, this is your dish.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 24, 2013

      55

      This was delicious - ya Michael Smith!! Maybe I didn't brown my roux long enough, but I found my gumbo quite thick! My package of shrimp was about double and I had about 50% more sausage. Thanks Boomette - I always wanted to try to make it and I found a winner! Made for ZWT 9

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Louisiana Shrimp Gumbo

    Serving Size: 1 (419 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 883.7
     
    Calories from Fat 616
    69%
    Total Fat 68.5 g
    105%
    Saturated Fat 11.6 g
    58%
    Cholesterol 95.8 mg
    31%
    Sodium 1238.4 mg
    51%
    Total Carbohydrate 44.5 g
    14%
    Dietary Fiber 6.3 g
    25%
    Sugars 9.1 g
    36%
    Protein 25.3 g
    50%

    The following items or measurements are not included:

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