Texas Shrimp Gumbo

Texas Shrimp Gumbo is a Texan classic.

Shrimp gumbo is a flavorful, hearty stew originating from Louisiana’s Creole and Cajun cuisines. Texas Shrimp Gumbo features tender shrimp in a rich, savory broth thickened with a dark roux, combined with a blend of vegetables such as bell peppers, onions, and celery—known as the “holy trinity.” The dish is seasoned with spices like paprika, cayenne pepper, thyme, and bay leaves, adding depth and a hint of heat. It is usually served over steamed white rice, allowing the flavorful broth to soak into the grains.

Tips

• Use Fresh or Properly Thawed Shrimp: Fresh shrimp tastes best, but if using frozen, ensure they are fully thawed and drained to avoid excess water.

• Build a Rich Roux: A dark roux is essential for flavor. Cook equal parts flour and oil over medium heat, stirring constantly until it reaches a deep mahogany color. Patience is key—don’t rush it, or it may taste burnt.

• Layer Flavors: Start with a good base of sautéed onions, bell peppers, and celery (the “holy trinity” in Creole cooking). Add garlic and spices like paprika, cayenne, thyme, and bay leaves for depth.

• Use Quality Stock: Use seafood or chicken stock for a richer taste. Homemade stock enhances flavor, but store-bought works well if it’s good quality.

• Add Sausage (optional): Andouille sausage adds smoky flavor and texture. Brown it separately before adding to the gumbo.

• Cook the Gumbo Low and Slow: Allow the flavors to meld by simmering gently for at least 30 to 45 minutes. This develops a deeper, more complex taste.

• Add Shrimp at the End: Shrimp cooks quickly—about 3 to 5 minutes. Add them towards the end so they stay tender and don’t become rubbery.

• Season to Taste: Taste and adjust salt, pepper, and spices as needed. A splash of hot sauce or a dash of Worcestershire can add extra kick.

• Make it ahead: Let the flavors meld—gumbo often tastes even better the next day!

If you love gumbo, also try From the Bayou Chicken and Andouille Sausage Gumbo.

Texas Shrimp Gumbo

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• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings
• Category: Stew
• Method: Stovetop
• Cuisine: Texas

Ingredients

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1/2 pound shrimp, peeled and deveined
1 pound smoked sausage
1/4 cup vegetable oil
1/4 cup all-purpose flour
1 white onion, finely chopped
1 green or red bell pepper, seeded and chopped
3/4 cup chopped celery
1 cup frozen sliced okra
2 garlic cloves, minced
2 teaspoons Cajun seasoning
2 cups vegetable broth
1/2 teaspoon cayenne pepper sauce
Salt and pepper to taste

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Instructions

1. Cut the andouille sausage into 1/2-inch slices and set aside.
2. For the roux, mix the oil and flour in a 4-quart heavy saucepan until smooth. Cook and stir constantly over medium-high heat for three minutes. Reduce the heat to medium and cook and stir the roux until dark reddish-brown or approximately 10 minutes.
3. Add the onions, bell pepper, celery, okra and garlic to the pot and stir for approximately 6 to 8 minutes until tender.
4. Pour in the vegetable broth and add the Cajun seasoning; cook for 2 minutes.
5. Reduce the heat to low, adding the sausage and cayenne pepper sauce. Add salt and pepper to taste, cover and let simmer for 15 minutes.
6. Remove the lid and bring the gumbo to a boil. Add the shrimp and cook for 3 to 4 minutes; the shrimp should be pink.
7. Add cooked rice to a bowl and ladle gumbo into each bowl.