Saturday, December 5, 2020

Authentic Creole Shrimp Gumbo


Authentic Creole Shrimp Gumbo

A powerful and filling bowl of Authentic Creole Shrimp Gumbo is all you will need to spice up a cold, rainy night. With a thick, flavorful broth and a blend of savory shrimp, crabs, sausage and a variety of slowly cooked crunchy vegetables, every scoop will be a jazzy delight! Get a cup of perfectly cooked rice and you are all set for a delicious, easy dinner.


  • 1/2 cup vegetable oil
  • 1/2 cup butter, divided
  • 2 pounds of fresh unpeeled large shrimp
  • 1 cup all-purpose flour
  • 1 cup finely chopped celery
  • 2 cups finely chopped yellow onion
  • 2 tablespoons minced garlic
  • 1 tbsp Cajun seasoning
  • 1 pound andouille sausage, sliced
  • 2 bay leaves
  • 1 bottle (12 ounces) of amber beer
  • 1 cup finely chopped green bell pepper
  • 1/2 cup green onion
  • 1 teaspoon of dried thyme
  • 1 pound of crab meat
  • 2 teaspoons of Worcestershire sauce
  • 1/4 cup chopped fresh parsley
  • 2 cartons (32 ounces) of chicken broth
  • Cooked rice for serving


First, peel and deveine the shrimp by placing them in a large saucepan. Refrigerate the shrimp until needed.

Then, in a large saucepan, melt 1/4 cup butter over medium heat. Add the shrimp shells and cook until pink. Then add the broth.

Bring the broth to a boil, reduce the heat and simmer for 15 minutes. Remove from heat and keep warm until needed.

In a large casserole dish, cook the sausage until golden brown. Remove the sausage with a slotted spoon and set aside.

Add the oil and 1/4 cup of the remaining butter in the casserole dish. Heat over medium heat until the butter is completely melted.

Add the flour and stir with a wooden spoon until smooth.

Reduce the heat to medium-low and cook, stirring frequently, until the roux is a dark caramel color. It will take 30-40 minutes.

Add the onion and cook for 5 minutes, stirring frequently.

Add green pepper and celery and cook for another 5 minutes, stirring often.

Add the garlic and cook for 1 minute.

Add the beer and mix well.

Pour the shrimp broth through a fine strainer into a casserole dish. (I like to add it in 3 separate additions, mixing well between additions.

Add the Cajun seasoning, Worcestershire sauce, thyme and bay leaves, and the reserved andouille sausage. Bring to a boil. Reduce heat to medium-low, cover and simmer for 1 1/2 hours.

Add the green onions, parsley and shrimp. When the shrimp are pink, remove from the heat and stir in the crab meat.

Serve with white rice.

Happy Cooking Time.