by drbabs
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my 120 recipes »
white or brown rice, cooked separately and kept warm Ask a question about this ingredient
1 pound medium shrimp, peeled and deveined; shells rinsed and reserved Ask a question about this ingredient
2 tablespoons grapeseed oil Ask a question about this ingredient
2 tablespoons flour Ask a question about this ingredient
2 large onions, chopped fine Ask a question about this ingredient
2 stalks celery, chopped fine Ask a question about this ingredient
1 clove garlic, put through garlic press Ask a question about this ingredient
1 cup chopped tomatoes (fresh is best but since it's winter, I used Pomi chopped tomatoes) Ask a question about this ingredient
1/2 teaspoon dried thyme Ask a question about this ingredient
1/2 teaspoon dried oregano Ask a question about this ingredient
1/2 teaspoon smoked paprika Ask a question about this ingredient
1/4 teaspoon cayenne Ask a question about this ingredient
juice of 1/2 lemon Ask a question about this ingredient
1 tablespoon Worcestershire sauce Ask a question about this ingredient
2 tablespoons chopped parsley Ask a question about this ingredient
salt and pepper to taste and as described in the recipe Ask a question about this ingredient
Tabasco sauce to taste, and to be used as a condiment Ask a question about this ingredient
First make a roux. In a large cast iron dutch oven, heat the grapeseed oil over medium-low heat. Sprinkle flour over the oil and stir till it's completely blended. Continue cooking, stirring occasionally, over medium low heat, until the flour-oil mixture browns and is dark caramel-colored. (Be careful not to let it burn.)
Ask a question about this stepStir in the onions, celery, and garlic. Sprinkle in 1/4 teaspoon of salt and a few turns of freshly-ground pepper. Stir well. Cover dutch oven and let vegetables cook in roux until softened.
Ask a question about this stepWhile vegetables are cooking, put shrimp shells into a saucepan and cover with 2 cups of water and good pinch of salt. (Shrimp shells should be barely covered; add more water if they're not.) Bring water to a boil and then reduce heat so that it simmers. Continue to simmer until shells are bright pink.
Ask a question about this stepTo the vegetables in the dutch oven, add the tomatoes, thyme, oregano, paprika, cayenne, lemon, and Worcestershire sauce. Strain the shrimp stock into the soup, stir, and let simmer uncovered for about 20 minutes.
Ask a question about this stepStir in the shrimp and let simmer in the soup till just firm and cooked through, about 3-5 minutes, depending on size. Taste and adjust seasoning to taste.
Ask a question about this stepStir in chopped parsley, a couple of drops of Tabasco (a little goes a long way!) and serve in bowls with a large scoop of rice.
Ask a question about this stepHi, Lori--thanks for letting me know! (This is very simple shrimp stock...)
I just made this for a Fat Tuesday dinner with my husband and a friend and it was really good. It took some time, especially to get the shrimp peeled, but it was certainly not difficult. I did add okra and andouille which may have caused it to take longer with the extra chopping. This will be my new go-to gumbo recipe - thanks for sharing this!
Hi littlesister--sorry i missed this before. Yes, shrimp peeling and deveining can be a pain, but otherwise, it comes together pretty easily. I like your additions a lot--I recently added andouille to it myself. Thanks for commenting!
Tasty, comforting, spicy and easy! Loved it, really happy to find an accessible gumbo recipe which I could throw together in well less than an hour. Someday I might move on to the more complex versions - but then again, I could just tweak this one to add other goodies. Yum!
I'm somewhat of a novice and I wanted to test my rather boring limits and this came out great!
Very delicious. Used a bit more tomato and celery. Red pepper flakes instead of cayenne. Put some chorizo sausage in that had been on the grill. I also confess that I was thinking about shrimp creole originally but did your gumbo. I decided to cook down the gumbo more to make something of a "crumbo". The GF raved about it.
I just saw this--thanks for commenting--what great adaptations! I'm so glad you and your GF enjoyed it.
This is so delicious, and relatively quick to put together. If I decide to use andouille next time, you andouillers -- when do you put it in? Would you chop it up and cook it with the vegetables? Thanks.
I sliced the andouille and browned it in the pot before making the roux. It didn't render a whole lot of fat, so i just wiped the pot clean with a paper towel and then made the roux in the same pot. Then I just threw it back in shortly after adding the shrimp stock and let it simmer with everything else. The other thing you can do is, if you're adding okra and sauteing it in a separate pan (I do this and just add it to the gumbo towards the end) you can brown the andouille in that pan first - I did this the second time I made it.
True confession: I've never made it with andouille--I've never found it here in New York, and my husband doesn't eat pork. But, yes, I think I'd saute it with the vegetables. Thank you so much for trying my recipe--I'm really glad you liked it!
Oh this is just the gumbo recipe I've been searching for! It is simple but still flavorful and I can't wait to try it! I have almost all of the ingredients on hand, including andouille chicken sausage in the freezer. I also have some frozen okra so may add that as well.
Hi--I just saw this--thanks so much! I hope you liked it. I love okra in gumbo also!
drbabs, I made this a couple of days ago and it was excellent! I added andouille and okra and threw in some file powder I happened to have at the end. It was so, so good! Thank you so much for the recipe, I will make this again and again.
Your version sounds wonderful! Wow--file powder--I haven't had that in the house in ages! I'll have to get some the next time I'm in New Orleans.
Just had this for dinner and IT ROCKED! So so good. This one is a keeper.
Congrats drbabs! I'm going to try this soon if I can get my hands on some Maine shrimp.
Congrats, Dr B!! What a great recipe. I'm so glad it will be in Book Two. ;o)
Beautiful - and pretty healthy too - love your flavors!
Cooked a big batch up myself for Valentine's Day, and yes I did use tasso, and I did use okra and a dark roux. Got raves except for two wimpolas who only eat bland foods. It's a mean old world if you are a food wimp.
Thank you all--so much--what a week this has been! I hope you try the gumbo and that you like it! (I support the addition of andouille or tasso!) Happy Mardi Gras!
Congratulations drbabs! I'm always looking for new versions of gumbo...this looks fabulous!
It's raining outside here, making it the perfect weather for this great-sounding dish!!! Many congrats, drbabs!!!!
Thank you, Susan! I hope you enjoy it (and that the sun comes out soon!)
Congrats drbabs - it looks comforting, especially with the cold snap hanging around. Well done
Congratulations! What a fun surprise. I love Wildcard pics! Well deserved.
drbabs!! Love this!! (and I made a version of your gumbo just 4 days ago!!) Congrats!
Great, drbabs! Congratulations.
Yeah, Dr. B. So happy for you and can't believe I missed this recipe. It sounds great. Can't wait to give it a try.
Congratulations, yum!
Congrats drbabs! This looks awesome! I haven't made gumbo in ages, so this will be so welcome on my table.
YAY Dr Babs! Love gumbo and this is perfect timing for Mardis Gras!!!
congrats on the wild card win. Great looking recipe
Congratulations, drbabs!! This looks and sounds amazing. Looking forward to trying it!
Congratulations, drbabs!! glad it will be in Book Two
Congrats, drbabs! This looks wonderful. I'm a huge gumbo lover - dark roux is magical to me.
Still trying to figure out the photography. Sorry the photos are so messy.
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
My mom called and asked for my old gumbo recipe and I couldn't find it...after searching here, I can't remember if my recipe called for shrimp stock...but it does now!