Shrimp Gumbo with Red Beans and Rice

25 Jan


Shrimp Gumbo

Makes 2 quarts


  • 1 tsp. cayenne pepper
  • 1 tsp. paprika
  • 1 tsp. white pepper
  • 1 tsp. black pepper
  • 1 1/2 pounds medium to large shrimp, raw with shells on
  • 3 tsp. salt
  • 1 1/2 cups all-purpose flour
  • 1 cup vegetable oil
  • 3/4 cup onion, coarsely chopped
  • 3/4 cup green bell pepper, coarsely chopped
  • 3/4 cup celery, coarsely chopped
  • 2 garlic cloves, chopped
  • 2 bay leaves
  • 7 cups shrimp stock
  • 1 cup beef stock
  • 3/4 pound Andouille sausage, sliced in 1/2″ circles
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 2 tsp. Worcestershire sauce
  • dash of hot sauce
  • 3 cups long-grain rice, dry
  • 1 (15oz) can red beans, drained and rinsed
  • Green onions to garnish


  1. Peel and devein shrimp reserving shells for making shrimp stock.
  2. In a small bowl, combine cayenne pepper, paprika, white and black pepper.
  3. Season shrimp with 1 tsp. salt and 1 tsp. pepper mixture.
  4. Next, make a dark roux.  To do this, heat oil in a large heavy pot over medium heat.  Add flour slowly and stir very frequently until roux turns a dark-copper brown.  This may take up to 45 minutes, but I promise, it is SOOOO worth it.  The deep intense flavor of this dish comes from this roux.  Don’t cheat and try to speed up the process by cranking the heat up.  This will cause your roux to smoke and then you have to throw it out and start over (trust me, I know from experience!).
  5. When your roux has finally turned a dark-copper brown, add onions, celery, pepper, garlic, bay leaves, remaining salt and remaining pepper mixture and cook for 5 minutes.
  6. Add both shrimp stock and beef stock and simmer for 1 1/2 hours skimming fat off top as it accumulates.  Save 1 Tbsp. of skimmed fat and saute Andouille on high until browned.
  7. Add Andouille, thyme, oregano, basil, Worcestershire, and hot sauce.  Stir to combine and allow flavors to develop for another hour.
  8. Remove bay leaves.  Season with salt and pepper to taste.
  9. Prepare rice and combine with red beans.  Right before serving add shrimp to gumbo and cook until just pink.  Don’t overcook shrimp or they will become tough and rubbery.
  10. Spoon gumbo over rice and garnish with green onions.
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Posted by on January 25, 2012 in Beans, Entrees, Soup


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