Savory Shrimp Gumbo Recipe
A dark roux begins this recipe for thick shrimp gumbo featuring okra, onions, bell pepper and diced tomatoes. Serve this stew over long-grain white rice.
This family recipe for spicy shrimp gumbo ladled over hot cooked rice is a hearty and comforting dish to serve on cold winter nights.
Here's an old-school gumbo with shrimp, sausage, bacon, okra, the holy trinity, and a roux that is painstakingly stirred and cooked into a warm chocolate color, to deepen and enrich the flavor. Serve this over hot cooked rice.
Sausage and shrimp gumbo is a nice twist on the classic Cajun stew traditionally served over rice and is perfect for cold evening meals.
It was ok. But lots of changes need to be made. The recipe called for 2 quarts of water. If you like gumbo very watery, fine. But I like it thicker, so I didn’t like the consistency. I added a tbsp of Cajun seasoning and 1/2 tsp chili powder. As another review says, the shrimp is over cooked. I also added chicken with the shrimp, and it was over cooked. I would suggest adding the protein in with about 5 minutes to go in the simmering time.
With a slow cooked roux and gumbo file powder flavoring the shrimp, crabmeat, and andouille sausage, this gumbo is an authentic creole meal.
This classic Cajun dish with sliced smoked sausage, shrimp, bell peppers and okra in a rich broth is ladled into bowls over rice.
Full of Cajun-seasoned shrimp, scallops, cod, and vegetables, this gumbo is prepared easily in an Instant Pot®.
This spicy and flavorful gumbo is best served over rice. It's a nice change from gumbos cooked with a roux.
I thought this was a pretty good recipe once you add some flavor to it. I added some Tony Chachere's creole seasoning and cayenne pepper to taste and instead of red peppers I added green bell peppers. I also added some snow crab legs and you can't add the shrimp or crab legs until the last ten minutes or so or they will be tuff. It turned out pretty good once I added this to the recipe.