This shrimp gumbo captures classic Gulf Coast flavor with an old-school technique: brown a little flour in fat for color, sauté the “trinity” of onion, celery, and bell pepper with garlic, then simmer shrimp in a peppery broth finished with Creole filé. The card even suggests dried shrimp for extra briny depth and an optional handful of smoked sausage or ham—a nod to the way many home cooks stretch seafood into a crowd-pleasing pot. Gumbo’s roots run through West African, Native Choctaw, and French kitchens, and this version leans Creole with filé as the thickener rather than okra. The result is a savory, aromatic stew that’s perfect over rice, for weeknights or gatherings, and sturdy enough to reheat beautifully.
Ingredients
- ½ stick margarine (or butter)
- ½ cup neutral oil (or shortening)
- 2 tbsp all-purpose flour (add more as needed to lightly brown)
- 1½ cups chopped onions
- 3 garlic cloves (large, chopped, plus a pinch of garlic salt, optional)
- ½ cup celery (chopped, or 1½ tsp celery flakes)
- 1 bell pepper (large, chopped)
- ¾ tsp black pepper
- ½ tsp cayenne pepper
- ½ tsp dried oregano
- 1 tsp kosher salt (or to taste)
- 3 lb fresh shrimp (peeled and deveined)
- ⅛ lb dried shrimp (about 2 oz, if available)
- 1½ cups smoked sausage (chopped, or chopped ham or chicken)
- 4 quarts water (or seafood stock)
- 2 tbsp Creole gumbo filé (level tbsp, filé powder)
Instructions
Step 1: Melt fats & start roux
- Melt margarine and oil together in a large skillet over medium heat. Sprinkle in flour and cook, stirring, until lightly browned and nutty, 3–5 minutes.
Step 2: Sauté aromatics
- Add onions, garlic, celery, and bell pepper. Sauté until softened and beginning to brown, 6–8 minutes.
Step 3: Season
- Stir in black pepper, cayenne, oregano, and salt.
Step 4: Add seafood & meat
- Add fresh shrimp (plus dried shrimp and smoked sausage/ham if using). Cook, stirring, 5 minutes.
Step 5: Boil the broth
- Bring 4 quarts water (or stock) to a rolling boil in a large pot.
Step 6: Combine
- Pour skillet mixture into the boiling pot. Return to a boil and cook 15 minutes.
Step 7: Finish with filé
- Stir in filé powder until dissolved. Reduce heat and simmer gently 10 minutes.
Step 8: Serve
- Taste and adjust salt/pepper. Ladle into bowls (or over hot rice).
Tips
- Use seafood stock instead of water for a richer base.
- Skip the sausage to keep it pescatarian; sub andouille for smokier flavor.
- For thicker gumbo, cook the roux a shade darker or add ½ tsp more filé off heat.
- Prefer okra? Add 2 cups sliced okra with the aromatics and use only 1 tbsp filé.
- Add bay leaf and a splash of hot sauce while simmering for depth.
- Make-ahead: gumbo tastes even better the next day; cool quickly and refrigerate.
- Serve over steamed rice with scallions and parsley.
- Control heat by adjusting cayenne and black pepper to taste.
Nutrition
Calories: 370kcalCarbohydrates: 7gProtein: 39gFat: 21gSaturated Fat: 4.6gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 302mgSodium: 900mgPotassium: 520mgFiber: 1.8gSugar: 1.7gVitamin A: 490IUVitamin C: 21mgCalcium: 181mgIron: 1.6mg
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