2 pounds (900g) shrimp, peeled and deveined

1 teaspoon (4g) Creole seasoning

salt and pepper to taste

2 tablespoons (30ml) canola oil

1 medium onion, diced

2 teaspoons (12g) garlic, minced

2 stalks celery, chopped (about ¾ cup)

2 bay leaves

1 tablespoon (4g) fresh thyme

8 ounces (227g) smoked sausage

¼ cup (57g) unsalted butter

¼ cup (32g) all-purpose flour

1 medium green bell pepper, diced

5-6 cups (1-1½ liters) shrimp or chicken stock, may substitute with water

2 teaspoons gumbo file

1 tablespoon (or 1 cube) chicken bouillon

1 tablespoon (12g) Creole seasoning, I used salt-free

½ tablespoon (7g) smoked paprika

2 green onions, chopped

2 tablespoons (8g) fresh parsley, chopped

Shrimp Stock

Note: The recipe calls for 5-6 cups of shrimp or chicken stock. If you don’t have time to make your own stock with these instructions, feel free to use store-bought seafood, shrimp, or chicken stock.

Peel the shrimp, leaving the tails intact. Then gently devein the shrimp by making a small slit at the back to access the vein. Gently pull the vein with a pairing knife or manually with your fingers.

Keep all the heads and shells because we’ll use them for the broth. Set aside.

Season the shrimp with Creole seasoning, salt, and pepper, and adjust to taste.

Heat the pan over medium heat and add oil. Cook the shrimp until their color turns bright orange. Set aside.

Add a teaspoon or two butter or oil to a saucepan. Then add onion, garlic, and celery, and saute.

Saute for 5-7 minutes, constantly stirring to prevent burning. Add the shrimp shells with aromatic herbs, like bay leaf and thyme, and stir. Then add 7 cups of water and season with Creole seasoning.

Bring to a boil, lower heat, and let it simmer for 10-20 minutes.

Remove from heat and strain using a sieve. Set stock aside.

Shrimp Gumbo

Heat a little oil in a Dutch oven over medium heat, then add your sausage and brown for 3-5 minutes, remove and set aside.

Pour in the remaining oil, butter, and flour, and cook on medium heat, stirring continuously for 10-15 minutes or until it turns a rich dark brown color – just like chocolate. (Check out this post on How to Make a Roux.) Please don’t walk away from the stove during this process because it might burn.

When you have achieved the desired color. Add the onion, garlic, celery, thyme, green bell pepper, and bay leaves to the pot and cook for 8-10 minutes – stirring frequently.

Add 6 cups of the shrimp stock, bring to a boil, and let it simmer for 15-20 minutes. Then, add the shrimp and simmer for 2-3 more minutes.

Stir in the file powder, chicken bouillon, Creole Seasoning, paprika, green onions, and chopped parsley.

Adjust the thickness of the soup and flavor it with broth or water and salt.

Serve with cooked rice and enjoy!

Notes

The success of your gumbo depends on the success of your roux. So, take your time and cook your flour-butter mixture until it is fragrant and its color turns deep brown. Make sure to stir it continuously to avoid lumps and burning your roux.

You can find gumbo filé in the spice aisle of your local grocery store. For substitutes, use okra, arrowroot powder, or cornstarch slurry instead to thicken our sauce.

For aesthetic purposes, don’t forget to peel and devein your shrimps.

Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

*found recipe on https://www.africanbites.com/