Spicy Shrimp Gumbo

Name: Spicy Shrimp Gumbo
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 1 lb (450g) shrimp, peeled and deveined; 1 lb smoked sausage (Andouille or any spicy sausage), sliced; 4 tbsp butter; ¼ cup all-purpose flour; 1 small onion, diced; 1 green bell pepper, diced; 2 celery stalks, chopped; 4 cloves garlic, minced; 1 tbsp Cajun seasoning; 1 tsp paprika; ½ tsp cayenne pepper (adjust for heat); ½ tsp dried thyme; ½ tsp black pepper; 1 can (14 oz) diced tomatoes; 4 cups seafood or chicken broth; 1 bay leaf; 1 tbsp Worcestershire sauce; 1 cup okra, sliced (optional, for thickening); 2 green onions, chopped (for garnish); Fresh parsley, chopped (for garnish); Cooked white rice, for serving

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A rich and flavorful Louisiana classic, this Spicy Shrimp Gumbo is packed with tender shrimp, smoky sausage, and bold Cajun spices in a hearty, slow-simmered stew. Served over rice, this dish is comfort food at its best, offering a deep, spicy, and savory taste in every bite.

Contents

Origin of Spicy Shrimp Gumbo What We Love About This Recipe Spicy Shrimp Gumbo Ingredients Directions Notes

Origin of Spicy Shrimp Gumbo

Gumbo is a staple of Creole and Cajun cuisine, originating in Louisiana. Traditionally made with a dark roux, vegetables (the “Holy Trinity” of celery, bell pepper, and onion), and a mix of seafood or meat, this dish has deep African, French, and Spanish influences.

What We Love About This Recipe

Authentic Louisiana flavors with bold spices.
One-pot meal that’s hearty and satisfying.
Perfect for cold weather or when craving comfort food.

Also Read : A Complete Beginner’s Guide to Clean Eating and Its 9 Benefits

Spicy Shrimp Gumbo

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

1 lb (450g) shrimp, peeled and deveined
1 lb smoked sausage (Andouille or any spicy sausage), sliced
4 tbsp butter
¼ cup all-purpose flour
1 small onion, diced
1 green bell pepper, diced
2 celery stalks, chopped
4 cloves garlic, minced
1 tbsp Cajun seasoning
1 tsp paprika
½ tsp cayenne pepper (adjust for heat)
½ tsp dried thyme
½ tsp black pepper
1 can (14 oz) diced tomatoes
4 cups seafood or chicken broth
1 bay leaf
1 tbsp Worcestershire sauce
1 cup okra, sliced (optional, for thickening)
2 green onions, chopped (for garnish)
Fresh parsley, chopped (for garnish)
Cooked white rice, for serving

Directions

Make the Roux: In a large pot, melt butter over medium heat. Stir in flour and cook, stirring constantly, for about 10-15 minutes until it turns a deep brown color (like peanut butter).
Sauté the Vegetables: Add onion, bell pepper, celery, and garlic. Cook for 5 minutes until softened.
Add Spices & Sausage: Stir in Cajun seasoning, paprika, cayenne, thyme, and black pepper. Add sausage and cook for another 3 minutes.
Simmer the Gumbo: Pour in diced tomatoes, broth, Worcestershire sauce, and bay leaf. Bring to a boil, then reduce heat and simmer for 30 minutes. Add okra if using.
Cook the Shrimp: Add shrimp to the pot and cook for 5 minutes until pink and opaque.
Serve Hot: Remove bay leaf, garnish with green onions and parsley. Serve over warm rice.