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Best Shrimp Gumbo

Authentic Louisiana-style shrimp gumbo with a dark chocolate-colored roux, featuring the perfect balance of smoky depth and ocean-fresh sweetness that brings New Orleans tradition to your table.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 6
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 large onion, diced
  • 1 bell pepper, diced
  • 3 celery stalks, diced
  • 4 garlic cloves, minced
  • 6 cups seafood or chicken stock
  • 2 pounds large shrimp, peeled and deveined
  • 1 pound andouille sausage, sliced
  • 2 bay leaves
  • 1 teaspoon Creole seasoning
  • 1/2 teaspoon cayenne pepper
  • 4 green onions, chopped
  • 2 tablespoons fresh parsley
  • cooked white rice for serving

Method
 

  1. Heat oil in a heavy-bottomed pot over medium heat. Gradually whisk in flour, stirring constantly. Keep whisking for 15-20 minutes until the mixture turns deep chocolate brown. The roux should smell nutty and rich, not burnt.
  2. Add diced onion, bell pepper, and celery to the roux. Cook for 5 minutes until softened. Stir in garlic and cook another minute until fragrant.
  3. Slowly pour in stock while whisking continuously to prevent lumps. Add bay leaves, Creole seasoning, and cayenne pepper.
  4. Bring to a boil, then reduce heat to low. Add sliced andouille sausage and simmer for 20 minutes. The gumbo should coat the back of a spoon but still flow easily. Taste and adjust seasoning.
  5. Add shrimp during the last 5 minutes of cooking. They're done when they turn pink and curl slightly. Remove bay leaves and stir in green onions and parsley. Serve over fluffy white rice.

Notes

The roux requires your full attention for 15-20 minutes, so prep all vegetables beforehand. This gumbo actually tastes better the next day, making it perfect for meal prep. Don't rush the roux - burnt flour creates bitter flavors. Never boil shrimp; they should gently poach. Refrigerate leftover gumbo for up to 3 days or freeze for 3 months. The flavors deepen overnight. Reheat gently on the stovetop, adding a splash of stock if needed.