Louisiana Shrimp Gumbo

4.95 from 67 votes

Louisiana Shrimp Gumbo

This Louisiana seafood gumbo recipe is a stew rich in the flavors of the shrimp and smoked sausage. The okra and a darkened roux give it a thick depth and the dish is finished with rice.

Prep Time15

Cook Time25

Total Time40

Course: Main Course, Soup

Cuisine: American-Southern

Servings: people

Calories: 251kcal

Author: Marisa Franca @ All Our Way

Ingredients

1 pound medium shrimp 31-35 count peeled, deveined and sliced in half lengthwise -- they'll curl up when cooked.
5 oz. of kielbasa sausage sliced then sliced again in half moons you can also use andouille sausage**
6 strips ½ lb. thick-sliced bacon
1 cup yellow onion diced
1 cup celery diced
½ cup red bell pepper diced
3 jalapeno peppers we left the seeds in -- we like it HOT!
1 Tablespoon garlic minced
¼ cup all-purpose flour
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon kosher salt
1 teaspoon black pepper
3 Tablespoons fresh lemon juice
2 Tablespoons dry sherry
1 Tablespoon Worcestershire sauce
3 cups bottled clam juice
1 ½ cups low-sodium chicken broth
1 cup frozen sliced okra
¼ cup scallions green onions thinly sliced white and green part
Brown Rice made according to package directions we like to make extra so we have it for other dishes We like to add a scoop to the plated gumbo
An alternate method is to add ½ cup converted-style rice at the final boil with clam juice and broth.
Chopped celery leaves for garnish

Instructions

Slice the shrimp in half lengthwise and set aside
Fry bacon until crisp and sausage until browned in a large soup pot over medium-high heat. Remove the bacon and sausage with a slotted spoon and let drain on paper towels and set aside. Pour off bacon drippings, reserving 5 Tablespoons. Return the pot to the burner.
Saute shrimp in 2 Tablespoons drippings for 3 minutes over medium heat, stirring constantly. Remove shrimp and set aside.
Sauté onion, celery, bell pepper, jalapeño peppers and garlic in 3 Tablespoons drippings for 3-4 minutes, stirring constantly.
Combine flour and seasonings; stir into vegetables. Cook 2 minutes, stirring constantly.
Deglaze with lemon juice, sherry, and Worcestershire, scraping up bits from the bottom of the pot.
Add the clam juice and broth ( also the ½ cup converted rice if you want it cooked in the gumbo) Bring to a boil, cover, reduce heat to low, and cook 20 minutes.
Stir in okra, scallions, shrimp, and bacon.
Remove from heat and let sit for 5 minutes.
To serve you can pour the gumbo over a serving of rice or you can add a scoop of rice on top of the gumbo like we did.
Garnish with celery leaves.

Notes

* Don't cook the okra too long - it will turn stringy.
** We use kielbasa sausage instead of andouille because we find it has less fat in it.
***Whenever we make a dish we have all the items prepped ahead of time. For instance, we will mix the flour with the seasoning in a dish and in a measuring cup we will have the deglazing liquid ready to pour into the pot.
Inspired by a gumbo recipe in Cuisine At Home - June 2003 issue.

Nutrition