Please note that this is a Cajun shrimp gumbo recipe and not a Creole shrimp gumbo recipe. There seems to be misconceptions between the two types of gumbos. Cajuns never use tomatoes in their gumbo. Now just like Creole gumbos, Cajuns do however make shrimp okra gumbo; but it is very different and in my opinion so much better tasting.
Cajuns use fresh ingredients only and never use special sauces as their bases. I always use fresh shrimp when I can get them, but frozen shrimp is fine too. Using small baby shrimp is best when making a gumbo or you can mix a little medium shrimp with the small if you wish.
My mother and grandmother made the best shrimp gumbo I ever ate; sometimes they would even put boiled eggs in the gumbo. They would boil the eggs in another pot, peel them and cut them in half; then would lightly stir the eggs into the gumbo and when the gumbo taste mixed with the egg taste, gosh it was so good. Mom’s gumbo was always made with a dark roux. Today you can buy roux already made instead of making it yourself using the Cajun Roux Recipe. Although I know how to make roux and there is really on one roux recipe, its easier to just buy roux already made. I have found no difference in the taste.
- 1/4 pint dark roux or home-made dark roux
- 5 lb small shrimp, peeled and de-veined
- 3 quarts seafood stock
- 1/4 cup vegetable oil
- 2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped bell pepper
- 1⁄8 cup diced or minced garlic
- 1⁄2 lb sliced andouille sausage
- 3/4 cup sliced green onions
- 1/2 cup chopped parsley
- Redmond Real Salt (Sea Salt)
- Benoits Cajun Seasoning
- Cooked White Rice
Shrimp Gumbo Directions:
In a 7-quart cast iron dutch oven, add a little cooking oil then scoop in the dark roux, and mix until the mixture is smooth and melted. Once roux is melted, add onions, celery, bell pepper and garlic. Sauté approximately 15 minutes on medium heat or until vegetables are wilted and soft.
Add andouille sausage, blend well into vegetable mixture and sauté an additional 2-3 minutes. Slowly add hot seafood stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a low boil, reduce to simmer and cook approximately 30 minutes. Add additional stock if necessary to retain volume. Add green onions and parsley. Season to taste using salt and Benoits Seasoning.
Fold shrimp and reserved oyster liquid into the gumbo. Return to a low boil and cook approximately 5 minutes.
Adjust seasonings and serve over cooked rice.
When cooking most Cajun dishes, it’s all about the flavors; it begins usually with our Cajun Holy trinity melody of SAUTEED onions, bell pepper and celery. The trick to making this melody perfect is to saute it in either butter or olive oil (depending on the dish) on a low heat. You want to end up with your vegetables transparent and not crunchy. Your dish will not taste the way it should if your melody of vegetables are crunchy.
The next tip is to use a Cajun seasoning that does not have salt in it. This allows you to add as much of the spices and herbs from the seasoning you want while having full control over the salt content. I use Benoits Cajun Seasoning and Redmond Real Salt (Sea Salt) for that reason.
More recipes from the Louisiana Cajun Mansion Bed & Breakfast.