Q1: What is the absolute, number one secret to a truly deep and flavorful gumbo?

The secret is the roux ! Taking the time to slowly toast your flour and oil until it has reached a deep, dark, and nutty-smelling stage is the non-negotiable foundation of any great gumbo. It is not just a thickener; it is the primary source of the deep, complex, and savory flavor.

Q2: How do I keep my roux from burning?

The key is low, even heat and constant stirring . Do not walk away from your roux! You must stir it constantly with a flat-edged spoon to ensure that the flour is toasting evenly and is not scorching on the bottom of the pot. If you see any black specks, your roux has burned and you must start over.

Q3: Can I make gumbo ahead of time?

Yes, absolutely! Gumbo is a perfect make-ahead dish. The flavors will actually have even more time to meld and will be even more delicious on the second day. Simply let it cool completely, store it in the refrigerator, and then gently reheat it on the stovetop.

Q4: Can I make this recipe with other kinds of seafood or meat?

Of course! A classic gumbo is wonderfully versatile. You can add or substitute the shrimp with about 1 pound of sliced, smoked andouille sausage (brown it before you make the roux), some flaky crab meat , or even some shredded, cooked chicken .

Q5: What is the "holy trinity" in Cajun cooking?

The "holy trinity" is the classic, aromatic flavor base for a huge number of classic Cajun and Creole dishes. It is a simple but essential combination of finely chopped onion, green bell pepper, and celery .

Authentic Shrimp Gumbo (Easy Recipe!)

A healthy and flavorful recipe for a classic Shrimp Gumbo. This dish starts with the essential step of creating a dark roux using olive oil and whole wheat flour. A ‘holy trinity’ of onion and bell peppers is sautéed, and a rich, spicy stew is then built with chicken stock, diced tomatoes, and seasonings like chili powder and paprika. Shrimp are simmered in the gumbo until just cooked through, and fresh kale is wilted in at the very end. The finished gumbo is served over a bed of cooked quinoa for a nutritious twist on the traditional Louisiana favorite.

Author: Evelyn

Ingredients

30 medium shrimp, peeled and deveined
3 Tbsp olive oil
3 Tbsp whole wheat flour
1/3 of an onion, chopped
2 green bell peppers, chopped
1 garlic clove, minced
1 Cup diced tomatoes
1.5 Cups chicken stock
1/2 Tbsp paprika
1/2 tsp oregano
1 Tbsp chili powder
2 Tbsp crushed parsley
1 Tbsp crushed bay leaves
Pinch of cayenne pepper
Salt and pepper to taste
1 Cup shredded kale
1 Cup cooked quinoa, for serving

Instructions

In a large pot or Dutch oven, make the roux by whisking the olive oil and flour together over medium-high heat. Continue stirring constantly with a wooden spoon for about 20 minutes, until the roux begins to turn a dark caramel color.
Add the chopped onion, bell peppers, and garlic to the roux. Sauté until the vegetables begin to soften.
Stir in the chicken stock, diced tomatoes, paprika, oregano, chili powder, parsley, crushed bay leaves, and a pinch of cayenne pepper.
Continue to cook until the mixture begins to bubble.
Reduce the heat to low and add the shrimp to the pot. Continue cooking for about 10 minutes, until the shrimp are pink and cooked through.
Finally, stir in the shredded kale and cook just until it has wilted.
Remove the pot from the heat. Serve the gumbo in bowls, topped with the cooked quinoa.

Notes

Making a dark roux is the most important and time-consuming step in this recipe; it provides the signature deep, nutty flavor of a good gumbo. It requires constant stirring to prevent it from burning.
This recipe offers a healthier take on the classic by using whole wheat flour for the roux and serving the gumbo over quinoa instead of white rice.
The shrimp and kale are added at the very end of the cooking process to ensure they are perfectly cooked and not tough or mushy.

Find it online: https://cookupjoy.com/authentic-shrimp-gumbo/