Recipe by Cajun Kitchen
In Louisiana, people make their gumbo so many different ways. It's all about what you like. This recipe is very much like a Shrimp Gumbo. It's easy to make and takes very little effort to make. We consider it a comfort food in my family. Serve with fresh French Bread and a green salad.
Top Review by Linky
This was easy and delish! I used cajun seasoning b/c I don't have creole seasoning. Also, will use a little less water next time, it was more of a soup than a stew. I used pre-cooked frozen shrimp which I thawed, removed the tails and just put into the bowls before I ladled in the soup. Thanks, CK! Made for Spring 2013 PAC
- 59.14 ml all-purpose flour
- 59.14 ml vegetable oil
- 1 medium yellow onion, chopped
- 1 green bell pepper, chopped
- 3 celery ribs, chopped
- 3 garlic cloves, minced
- 170.09 g can tomato paste
- 2365.9 ml water
- 29.58 ml chicken bouillon
- 29.58 ml creole seasoning
- 907.18 g peeled raw shrimp
- 1 bunch green onion, chopped (optional, for garnish)
- 709.77 ml cooked rice
Directions See How It's Made
- Make a roux by heating oil on medium-high heat in stock pot.
- Add flour to hot oil and continually whisk until your roux turn the color of peanut butter.
- Add chopped vegetables and stir immediately.
- Reduce heat to medium. Allow to cook 3 minutes, while stirring every minute.
- Add tomato paste and stir immediately. Allow to cook another 3 minutes, while stirring every minute.
- Slowly add 10 cups of water, chicken bouillon and Creole seasoning. Allow to slowly boil for 1 hour. Stir about every 15 minutes.
- Add raw shrimp and simmer on medium heat for 15 minutes.
- Serve over cooked rice and garnish with 1 to 2 tablespoons chopped green onion in each bowl.