It’s almost time for Mardi Gras! Gumbo is a traditional Mardi Gras favorite and with good reason. There are so many flavors blending together in one fabulous dish, you just can’t beat it. If you have tried your hand at making gumbo, you know that it can be a process. There are a million recipes out there, all basically the same but with so many slight variations it can make your head spin trying to choose one. This Shrimp Gumbo recipe is one of the easier ones, tried and true, and is a great one to get started with.
I remember the first time I tried to make gumbo. I made a mess of it. I think I made it harder than it had to be, but I was intimidated by the all the steps and all the ingredients. Granted, I had just come back from my first New Orleans trip and thought I could do anything….what I didn’t understand was how important the roux is to the process. I get that now. One more thing, if you are unfamiliar with file powder (as was I), it is basically ground leaves from the sassafras tree. File powder is very common in Cajun cuisine, especially gumbos, it has a unique flavor and also acts as a thickener. You can usually find it at specialty shops. I found one I like called Penzeys Gumbo File. Give this recipe a try.
I wouldn’t necessarily say that this gumbo recipe is easy….I would say it is easy-ish, especially compared to some of the other recipes out there. But while it may not be the easiest recipe, it is a good one (thank you, Mr. Alton Brown!) and you CAN do it. Plus, it’s cheaper to make this recipe than buy a plane ticket to New Orleans, right? Have fun and Happy Mardi Gras!
Shrimp Gumbo
Ingredients
4 ounces vegetable oil
4 ounces all-purpose flour
1 1/2 pounds raw, whole, head-on medium-sized (31-50 count) shrimp
2 quarts water
1 cup diced onion
1/2 cup diced celery
1/2 cup diced green peppers
2 tablespoons minced garlic
1/2 cup peeled, seeded and chopped tomato
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme, chopped
1/4 teaspoon cayenne pepper
2 bay leaves
1/2 pound andouille sausage, cut into 1/4-inch pieces and browned
1 tablespoon file powder
Directions
Preheat the oven to 350 degrees F.
Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.
Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.
Lori is a content writer for Discount Party Supplies. She is married with three kids and hosts many family gatherings and parties. In her free time, Lori enjoys taking yoga classes and in her secret life she likes going to heavy metal concerts (but don’t tell the other soccer moms!).
