Shrimp Gumbo Recipe

Make the roux

In a heavy-bottomed Dutch oven or large pot over medium heat, combine 1/2 cup neutral oil and 1/2 cup flour. Stir constantly with a whisk or wooden spoon. The mixture will bubble; continue stirring and cook for 15–25 minutes until it reaches a peanut-butter to milk-chocolate color (dark roux). Reduce heat if it begins to smoke. Remove about 1/3 cup of the roux to a small bowl and set aside for later thickening control.

Once roux is at desired color, stir in 2 tablespoons butter to slightly loosen the roux and add richness. Add 2 tablespoons tomato paste and cook 1–2 minutes, stirring, to deepen flavor and remove raw tomato taste.

Slowly whisk in 6 cups chicken stock and 1 cup shrimp stock (or clam juice) a ladleful at a time, whisking vigorously between additions so the roux disperses into the liquid smoothly and without lumps. Bring mixture to a gentle simmer.

In a separate skillet over medium-high heat, add 1 tablespoon of oil (from the reserved roux oil or extra) and the sliced andouille sausage. Brown the sausage 3–4 minutes per side until slightly caramelized. Remove and set aside.

To the same skillet, add the diced onion, bell pepper, and celery (the holy trinity). Sauté for 6–8 minutes over medium heat until softened and beginning to color. Add 4 tsp minced garlic and cook 30–45 seconds until fragrant.

Transfer the sautéed vegetables and browned sausage into the pot with the simmering roux-stock mixture. Stir to combine.

Add 2 tsp cajun or creole seasoning, 1 tsp smoked paprika, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 2 bay leaves, 3 thyme sprigs, 1 tsp salt and 1/2 tsp black pepper to the pot. Stir well.

Add 1 cup sliced okra and bring the gumbo to a gentle simmer. Partially cover and simmer for 25–30 minutes to allow flavors to meld, stirring occasionally. If the gumbo becomes too thick, add up to 1/2 cup water or stock to reach desired consistency.

Taste the gumbo and adjust seasoning as needed. Remove and discard thyme sprigs and bay leaves. Stir in reserved 1/3 cup roux if you prefer a thicker, silkier texture (add gradually to avoid over-thickening).

Add 1 lb raw peeled and deveined shrimp and 6 oz lump crabmeat to the pot. Simmer gently for 4–6 minutes, until shrimp are pink and opaque and crab is heated through. Do not overcook.

Turn off heat. Stir in 1 tbsp fresh lemon juice, 1/4 cup chopped parsley and 1 tsp file powder (if using). The file will thicken slightly as it sits; if you used file, do not boil after adding.

Scoop cooked rice into bowls (about 1 cup per serving). Ladle hot gumbo over the rice, garnish with sliced green onions and additional parsley or hot sauce to taste.

Serve immediately with crusty bread or French bread on the side.