Authentic Louisiana Shrimp Gumbo Recipe: Easy Step-by-Step Guide
In Southwest Louisiana, "gumbo weather" marks the first cool front—think lows in the 60s—that inspires locals to gather Cajun staples and simmer a hearty pot of gumbo. As a Louisiana native, I enjoy shrimp gumbo year-round, especially on rainy afternoons. Here's my trusted, family-tested recipe.
Ingredients:
- 2 lbs. peeled fresh shrimp
- 16 oz. chicken broth
- 1 small to medium onion, chopped
- 3 stalks celery, chopped
- 1 small green bell pepper, chopped
- 1 small bunch green onion tops, chopped
- 2 tbsps. minced garlic
- 1 Tbsp. cooking oil
- ½ cup of wet or dry prepared roux
- 2 quarts water
- Salt, pepper, hot sauce, and your favorite Cajun seasoning to taste
Instructions
Heat a large gumbo pot over medium heat. Add cooking oil and sauté the onion, celery, bell pepper, green onions, and garlic for about 5 minutes until softened. (Pro tip: Use pre-chopped veggies to save time with a busy family.)
Add water and chicken broth. Bring to a boil over medium-high heat, then stir in the roux.
For a rich, dark gumbo, I prefer Kary's dark roux in oil—available at most grocery stores alongside lighter or powdered options. Adjust roux for desired thickness. (Learn how to make homemade roux.)
Stir the roux into the boiling liquid for 10 minutes until fully dissolved. Add shrimp, seasonings, and hot sauce. Reduce heat to medium and simmer for at least 45 minutes—ideally 2 hours—to develop flavors and thicken.
Taste and adjust seasonings as it cooks.
Serve over rice, with potato salad and crackers on the side—or mix it all in one bowl. Bon appétit!
Not in the mood to cook? Check our Top 6 spots for the best gumbo in Southwest Louisiana.
