Shrimp Gumbo Recipe & video

Hello my wonderful friends! I hope you’re doing amazing this fall season and pray that all is well with you and yours. Today I wanted to share a Shrimp Gumbo Recipe that my 2nd oldest made for her school homework. Yes you read that right, homework. My daughter had to make a meal for her class that required her to have elements of what she learned in her class so far.

She chose to make Shrimp Gumbo because it was something that met most of her class requirements, cutting/dicing, measurements and fresh ingredients. Since we had to take pictures of her in process of making the recipe I asked if it would be ok for me to film her process and share with you my dearest friends. Of course she said yes and I was relieved. The only caveat was that I could not show her face. So I agreed and we were off!

This recipe calls for the following ingredients and a very simple process of how to make it. The total prep time for this recipe is 45 minutes and cooking time is 1.5 hours.

4 fluid ounces Vegetable oil

4 ounces oall-purpose flour

1 1/2 pounds raw, whole, head-on, medium-sized shrimp (30-50count) we bought pre-prepped shrimp and it worked great

2 quarts water

1 cup diced onion

1/2 diced celery

1/2cup green peppers

2 tablespoons minced garlic

1/2 cup peeled, seeded, and chopped tomatoes

tablespoon kosher salt

1/2 teaspoon finely ground black pepper

1 teaspoon fresh thyme, chopped

1/ teaspoon cayenne pepper

2 bay leaves

1/2 pound andouille sausage, cut into 1/4 slices, browned in a little oil

1 tablespoon file powder (we couldn’t find file powder so we used cajun seasoning)

Rice for serving

DIRECTIONS

First set your oven to 350°F . Place the vegetable oil and flour into a 5-6 quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.

While the roux is baking, go ahead and prep the veggies cutting and dicing if necessary. In a medium skillet cook your andouille sausage until golden brown.

Once the roux is done, carefully remove from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic, cook moving constantly for 7-8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper , thyme, cayenne pepper and bay leaves and stir to combine. Gradually add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sign for 10 minutes prior to serving. Serve over rice.

The original recipe is from food52.com you can go here for the original recipe.

If you try this recipe please let me know, I truly enjoy hearing from you. And if you have any recipes you’d like my family and I to try let me know in the comments down below.

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