Shrimp Gumbo

Name: Shrimp Gumbo
Prep time: 1 h 20 min
Total time: 1 h 20 min
Cuisine: Southern
Ingredients: 4 ounces vegetable oil; 4 ounces all-purpose flour; 1 1/2 pounds (31- to 50-count) medium shrimp, raw, whole, head-on; 2 quarts water; 1 cup diced onion; 1/2 cup diced celery; 1/2 cup diced green peppers; 2 tablespoons minced garlic; 1/2 cup peeled, seeded, and chopped tomato; 1 tablespoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 teaspoon chopped fresh thyme; 1/4 teaspoon cayenne pepper; 2 bay leaves; 8 ounces andouille sausage, cut into 1/4-inch pieces and browned; 1 tablespoon filé powder

Instructions

Prep:1h 20min

This Cajun-style gumbo is packed with flavor from homemade shrimp stock, filé powder, and plenty of juicy shrimp and sausage. Gumbo is little more than a roux-thickened stew with rice, and yet to call it nothing more than a roux-thickened stew with rice is to utter culinary blasphemy. Gumbo is one of the most solidly "American" dishes there is, in that is represents at least half a dozen cultures — including the French, who supplied the roux; the Choctaw, who invented filé powder; and Africans, who contributed okra and rice (via Madagascar). The Caribbeans brought several herbs and spices to the party, and the English...okay, not much England in this one, which is just fine with me. This recipe first appeared in Season 10 of Good Eats.Photo by Lynne Calamia

Updated at: Thu, 25 Dec 2025 18:06:53 GMT