Shrimp gumbo recipe

Name: Shrimp gumbo recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp vegetable oil, plus 1 tbsp extra; 4 tbsp plain flour; 1 small onion, peeled and finely chopped; 1 stick of celery, peeled and chopped into 1/2cm dice; 1 green pepper, seeded and chopped into 1/2cm dice; 200 g (7.1oz) okra, trimmed and thinly sliced; 220 g (7.8oz) can chopped tomatoes, drained and the flesh chopped over a little; 4 splashes Tabasco Sauce; 1 onion, peeled and roughly chopped; 3 cloves garlic, peeled and crushed; 1 tbsp vegetable oil; 1 tbsp tomato paste; 1 small handful thyme sprigs; 1 glass white wine; 10 black peppercorns; 0.5 tsp fennel seeds; 2 l (3.5pints) fish stock; 500 g (17.6oz) raw prawns, preferably with heads on

Servings: persons

3 tbsp vegetable oil, plus 1 tbsp extra
4 tbsp plain flour
1 small onion, peeled and finely chopped
1 stick of celery, peeled and chopped into 1/2cm dice
1 green pepper, seeded and chopped into 1/2cm dice
200 g (7.1oz) okra, trimmed and thinly sliced
220 g (7.8oz) can chopped tomatoes, drained and the flesh chopped over a little
4 splashes Tabasco Sauce
1 onion, peeled and roughly chopped
3 cloves garlic, peeled and crushed
1 tbsp vegetable oil
1 tbsp tomato paste
1 small handful thyme sprigs
1 glass white wine
10 black peppercorns
0.5 tsp fennel seeds
2 l (3.5pints) fish stock
500 g (17.6oz) raw prawns, preferably with heads on

1
First make the stock.
2
Remove the heads and shells from the prawns, de-vein them by running a knife down the back of the prawn and remove the black vein, then give them a wash.
3
Put the meat in the fridge.
4
Chop the heads and shells up a bit and with the onion and garlic fry them in the vegetable oil on a high heat for a few minutes until they begin to colour.
5
Add the tomato puree, white wine, peppercorns, fennel seeds and stock, bring to the boil and simmer gently for 1 hour.
6
Remove from the heat and strain through a sieve, pushing as much through as possible with the back of a large spoon or ladle.
7
Meanwhile make the roux.
8
In a heavy-bottomed pan, heat 3 tablespoons of the vegetable oil and stir in the flour.
9
Cook on a low heat for 4-5 minutes, stirring every so often until the mixture turns a sandy colour.
10
Remove from the heat and put to one side.
11
Heat the remaining tablespoon of vegetable oil in a heavy-bottomed saucepan and fry the onion, celery, green pepper and okra for 3-4 minutes until they soften.
12
Add the roux, stir well and gradually add the shrimp stock, canned tomatoes and juice.
13
Season with a little salt and pepper, add a few drops of Tabasco sauce and simmer for 1 hour.
14
Add the prawns and cook for a further 5 minutes.
15
Before serving, check the seasoning and add a little more Tabasco if you wish.

352

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 tbsp vegetable oil, plus 1 tbsp extra, 4 tbsp plain flour, 1 small onion, peeled and finely chopped, 1 stick of celery, peeled and chopped into 1/2cm dice, and more.

Yes, Shrimp gumbo recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!