If I could crawl into one dish this winter and stay there until spring thaw, this shrimp gumbo would be it. Like Luke Skywalker crawling into a tauntaun, I am ready to dive in and stay warm.
Ok, bad analogy, I see that now. That scene is arguably one of the more questionable ones in the Star Wars universe (and yeah, there's that whole Luke/Leia sibling mess).
Let’s put it this way – the recipe calls for a roux (butter, flower, broth, yum, hi). When I taste tested the roux straight from the pot, I actually said to Kaz, “OH MY GOD IT’S A LIQUID BISCUIT.”
(And now I have my million dollar business idea.)
So think liquid biscuit + shrimp + sausage + veggies + Cajun seasoning. No tauntauns.
This recipe is bomb dot com if you like things spicy. You can adjust to your liking, but I’m a big fan of how the Cajun spice and creamy base play off each other.
This gumbo is also great if you need a weekend cooking project, because tbh this bad boy needs time to prep and simmer. We’re talking at least two hours total, but I promise it’s soooooooo worth it.
Pairs well with rice, really cold nights, and a hungry household. Invite me over if you make it?
Spicy Shrimp Gumbo
From Pinch of Yum
Gumbo Ingredients
Swish of olive oil
5 cloves garlic, minced
2 jalapeños, minced
4 cups mirepoix (mixture of chopped celery, onion, and carrots)
2 cups additional chopped veggies (optional)
3 tbsp Cajun seasoning mix
1 28-oz can fire roasted diced tomatoes
3 cups chicken or vegetable broth
12 oz Andouille sausage, sliced
1 lb. raw tail-off, deveined shrimp
Roux Ingredients
6 tablespoons butter
1/2 cup flour
2 cups milk or chicken broth
heavy pinch of salt
Instructions
Heat the oil in a large pot over medium heat. Add the garlic, hot peppers, mirepoix, and vegetables. Sauté for 10 minutes or so until it’s all soft and fragrant.
Add the tomatoes, broth, and spices. Bring to a low boil; reduce heat and simmer for an hour or so, letting the flavors come together.
As the gumbo is starting to finish simmering, start the roux. Melt the butter over medium heat. Add the flour and let it sit together for a few minutes. Add the milk or broth a little bit at a time, whisking to incorporate it and make it smooth. Season with salt.
Add the roux to the gumbo and stir to combine. Simmer for a little longer over low heat or a little while longer for the flavors to meld.
Stir in the sausage and raw shrimp. When shrimp is pink (fully cooked), stir in a handful of chives and serve over rice. Season with salt as needed.
Test Kitchen Notes
Hi, here again to remind you that this bad boy needs TIME. Cook on a weeknight at your own risk.
Let’s talk mirepoix. I was *convinced* our grocery store would carry this pre-made in the freezer aisle. Big fat nope. I got irrationally upset with big grocery. It was fun. How could they not have this pre-made, but inexplicably carried chopped carrots and diced onion? They were one ingredient away! Anyway, maybe your store carries it. Maybe all the grocery stores in the world carry it, except for any store I enter. Either way, it’s a trio of aromatic vegetables – in this case, onion, celery and carrots split in a 2:1:1 ratio.
Now let’s talk Cajun seasoning. *This*I know you can buy pre-made. Buuuuuut, because I’m an overachiever for weird stuff, I made my own blend at home. If your spice cabinet is well-stocked, it’s worth mixing yourself. I like this version from Gimme Some Oven and I’m sure there are plenty of other options out there.
This recipe also yields a ton of servings, which is perfect if you want something to look forward to at lunch. Yes, you too can be that obnoxious person who brings in extravagant leftovers at work. You too can just shrug and say, oh, it’s just leftovers. WINK. (But c'mon, it’s not just leftovers. You worked dang hard on this meal and people need to know it. NOT APOLOGIZING FOR GOOD FOOD IN 2019.) Anyway. Leftovers. It’s a good thing.