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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!

New Orleans Shrimp Gumbo
Prep Time
25 mins
Cook Time
1 hr
Course: Main Course, Soup
Cuisine: American
Keyword: Shrimp Gumbo Recipe, Southern Shrimp Gumbo
Servings: 10 servings
  • 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
  1. 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.
  2. 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.
  3. Mix 2 tbsp corn starch with water. Slowly stir into gumbo. Bring to a boil and stir until thickened, about 2 minutes
  4. Serve over rice

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