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Shrimp Gumbo
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Shrimp Gumbo
Recipe Amount:
6 Servings
Serving Size:
1 Serving
Sodium per Serving (mg):
423
This recipe is a variation of our andouille gumbo recipe. It is almost the same, just with a change in protein.
Ingredients
- 2 Tbl Olive Oil
- 1/4 Cup All Purpose Flour
- 12 Garlic Cloves - MInced
- 1 Onion - Chopped
- 1 Red Bell Pepper - Finely chopped
- 1 Green Bell Pepper - Finely chopped
- 1 Serrano Pepper - Trimmed and minced
- 3 Celery Stalks - Chopped
- 5 Oz Okra, trimmed and sliced
- 1 Cup Canned No Added Salt Tomato Sauce
- 4 Bay Leaves
- 3 Cups Homemade Shrimp Stock - Or chicken stock
- 1 Tsp Reduced Sodium Worcestershire Sauce
- 2 Tsp No Salt Cajun Seasoning
- 1 Tsp Ground Ginger
- 1 Tsp Gumbo File
- 1/2 Tsp Dry Mustard
- 4 Sprigs Fresh Thyme
- 3 Sprigs Fresh Oregano - Leaves
- Black Pepper to Taste
- 3/4 lb Shrimp, De-Shelled, De-Veined
- 2 Tbl Lemon Juice - Juice from 1/2 lemon
Preparation
Step 1:
Heat olive oil over medium-high heat in a large saucepan or Dutch oven. Add the diced sausage and cook until browned. Lower the heat to medium and add the flour. Stir constantly until the flour begins to turn golden brown. Add the garlic, onion, red bell pepper, green bell pepper, serrano pepper, and celery to the pot. Cook until the vegetables are soft. Add okra and stir. Continue cooking until the bottom of the pot shows the roux turning a dark golden brown, about 5 minutes. Add the tomatoes, bay leaves, shrimp stock, Worcestershire, Cajun seasoning, ground ginger, gumbo file, mustard, thyme, oregano and black pepper. Bring to a boil then reduce heat to medium-low for 30 minutes. Try to scrape as much of the roux from the bottom of the pot as possible.
Step 2:
Add the shrimp and lemon juice. Serve over white rice.
Step 3:
Step 4:
Step 5:
Step 6:
Variations
Additional Notes
Using homemade chicken stock reduces sodium by 101 mg per serving. Using 33% less sodium chicken broth adds 169 mg sodium per serving.
Estimated Nutritional Information:
Serving Size:
1 Serving
Calories (kCal):
196
Fat (g):
5
Cholesterol (mg):
106
Sugar (g):
8
Protein (g):
15
Fiber (g):
5
Sodium (mg):
423
Potassium (mg):
655
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