Authentic Louisiana Bayou Shrimp Gumbo Recipe
Whip up this delicious shrimp gumbo recipe and you will feel you have stepped into the rich culture and culinary heritage of New Orleans.
This one takes a bit of time, but it’s worth it. Save time cooking the rice while the rest is being cooked. But then I love shrimp no matter how you cook them!
- 1/4 cup all-purpose flour
- 1/4 cup olive oil
- 3 celery stalks chopped
- 1 medium green pepper chopped
- 1 medium onion chopped
- 32 oz chicken broth
- 3 garlic cloves minced
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp cayenne pepper
- 2 lbs uncooked large shrimp peeled and deveined
- 4 green onions sliced
- 1 medium tomato chopped
- 2 tbsp corn starch
- Hot cooked rice
- In a Dutch oven over medium heat, cook and stir flour and oil until caramel-colored, about 12 minutes (do not burn). Add the celery, green pepper and onion; cook and stir for 5-6 minutes or until tender. Stir in the broth, garlic, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
- Stir in the shrimp, green onions and tomato. Return to a boil. Reduce heat; cover and simmer for 10 minutes or until shrimp turn pink.
- Mix 2 tbsp corn starch with water. Slowly stir into gumbo. Bring to a boil and stir until thickened, about 2 minutes
Serve over rice