Louisiana Shrimp Gumbo

Delicious Louisiana Shrimp Gumbo Recipe

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 2 hours and 10 minutes | Servings: 6-8

Introduction

Louisiana Shrimp Gumbo is a classic dish that is full of flavor and history. This hearty stew is a staple in Cajun and Creole cuisine, known for its rich and spicy flavors. In this article, we will explore the origins of this dish, as well as provide you with a detailed recipe to recreate it in your own kitchen.

History

Louisiana Shrimp Gumbo has its roots in the diverse culinary traditions of Louisiana. Influenced by French, Spanish, African, and Native American cuisines, gumbo has become a symbol of the region's cultural melting pot. Originally a dish made with okra, the name "gumbo" is derived from a West African word for okra. Over time, variations of gumbo have emerged, with shrimp being a popular choice for this flavorful stew.

Ingredients

0.5 cup of butter, margarine, or oil
0.67 cup of flour
2 cups of chopped onions
1 cup of chopped celery
1 cup of chopped green bell pepper
4 cloves of minced garlic
0.5 cup of sliced green onion tops, divided
0.25 cup of chopped fresh parsley
2 bay leaves
1 tsp of salt
0.5 tsp of ground black pepper
ground red pepper
2 qt (1.89 liters) of hot chicken broth or water
2 lb (907 g) of raw shrimp, peeled and deveined
3 to 4 cups of hot cooked rice
filé powder

How to prepare

Melt the butter in a large heavy pot, preferably cast iron.
Blend in the flour and stir over medium-low heat until the roux becomes dark brown.
Add the onions, celery, and green pepper; cook until the vegetables are soft.
Stir in the garlic, 0.25 cup of onion tops, parsley, bay leaves, salt, and pepper; then add the hot broth.
Simmer for 2 hours.
Add the shrimp and cook for 10 minutes.
Stir in the remaining 0.25 cup of onion tops.
Remove the bay leaves.
Ladle the mixture into bowls.
Stir in a small amount of filé (0.13 tsp per cup) and top each serving with a mound of rice.

Variations

There are many variations of Louisiana Shrimp Gumbo, including adding other seafood like crab or oysters, or incorporating different vegetables like okra or tomatoes. Feel free to experiment with different ingredients to create a gumbo that suits your taste preferences.

Cooking Tips & Tricks

When making Louisiana Shrimp Gumbo, it's important to pay attention to the roux, which is a mixture of oil and flour that serves as the base of the dish. Cooking the roux until it is dark brown will give the gumbo a rich, nutty flavor. Additionally, be sure to simmer the gumbo for at least 2 hours to allow the flavors to meld together. Adding the shrimp towards the end of cooking ensures that they remain tender and flavorful.

Serving Suggestions

Louisiana Shrimp Gumbo is traditionally served over hot cooked rice, with a sprinkle of filé powder on top. Pair this dish with a side of cornbread or a fresh green salad for a complete meal.

Cooking Techniques

The key to making a delicious Louisiana Shrimp Gumbo is to take your time with the roux and allow the flavors to develop through slow simmering. Be patient and let the gumbo cook low and slow for the best results.

Ingredient Substitutions

If you don't have access to fresh shrimp, you can use frozen shrimp instead. You can also substitute other types of seafood like crab or crawfish for a different flavor profile.

Make Ahead Tips

Louisiana Shrimp Gumbo can be made ahead of time and reheated before serving. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Louisiana Shrimp Gumbo in a large bowl over a mound of hot cooked rice, with a sprinkle of filé powder on top for an authentic touch. Garnish with fresh parsley or green onion tops for a pop of color.

Pairing Recommendations

Louisiana Shrimp Gumbo pairs well with a crisp white wine like Sauvignon Blanc or a light beer like a pilsner. For a non-alcoholic option, try serving gumbo with sweet tea or lemonade.

Storage and Reheating Instructions

Store any leftover Louisiana Shrimp Gumbo in an airtight container in the refrigerator for up to 3 days. Reheat in a pot on the stove over low heat until warmed through, stirring occasionally.

Nutrition Information

Calories per serving

Each serving of Louisiana Shrimp Gumbo typically contains around 300-400 calories, making it a satisfying and filling meal option.

Carbohydrates

Louisiana Shrimp Gumbo is a hearty dish that is rich in carbohydrates, primarily from the rice used as a base. Each serving of gumbo typically contains around 40-50 grams of carbohydrates, making it a filling and satisfying meal.

Fats

The oil used to make the roux in Louisiana Shrimp Gumbo adds a significant amount of fat to the dish. Each serving of gumbo can contain around 15-20 grams of fat, depending on the amount of oil used. While this may seem high, the fats in gumbo are primarily from healthy sources like vegetable oil.

Proteins

Shrimp is the primary source of protein in Louisiana Shrimp Gumbo, with each serving containing around 20-25 grams of protein. This makes gumbo a great option for those looking to increase their protein intake.

Vitamins and minerals

Louisiana Shrimp Gumbo is a nutrient-dense dish that is rich in vitamins and minerals. The vegetables used in the gumbo, such as onions, celery, and bell peppers, provide a variety of essential nutrients like vitamin C, vitamin A, and potassium.

Alergens

Louisiana Shrimp Gumbo contains shellfish (shrimp), which may be a common allergen for some individuals. Be sure to check for any allergies before serving this dish.

Summary

Overall, Louisiana Shrimp Gumbo is a well-rounded dish that provides a good balance of carbohydrates, fats, proteins, and essential vitamins and minerals. Enjoying this flavorful stew in moderation can be a delicious and nutritious addition to your diet.

Summary

Louisiana Shrimp Gumbo is a flavorful and hearty dish that is perfect for a cozy night in or a special occasion. With a rich history and a delicious combination of flavors, this classic stew is sure to become a favorite in your household. Enjoy the taste of Louisiana with this authentic recipe for Shrimp Gumbo.

How did I get this recipe?

The first time I saw this recipe, I was captivated. It was a warm summer day in Louisiana, and I was visiting my good friend Marie. She had invited me over for lunch, and as soon as I stepped into her kitchen, I was hit with the most delicious smell. Marie was standing over a large pot, stirring what looked like a glorious concoction of shrimp, sausage, and vegetables.

I watched in awe as she added in spices and herbs, creating a rich and flavorful broth. The aroma filled the room, and I couldn't wait to taste the finished dish. When Marie finally ladled out a bowl for me, I took my first bite and knew that I had to learn how to make this gumbo myself.

Marie laughed at my enthusiasm and handed me a pen and paper. "I'll write down the recipe for you, but I have to warn you, it's a family secret," she said with a wink.

As I watched her write down the ingredients and instructions, I couldn't help but marvel at how effortlessly she whipped up such a delicious meal. She explained that the key to a good gumbo was in the roux – a mixture of flour and oil that is cooked until it turns a deep, rich brown color. This roux would be the base for the gumbo, adding depth and flavor to the dish.

Marie also shared with me the importance of using fresh ingredients, especially the shrimp. She told me stories of how her grandfather would catch shrimp in the bayou and bring them home for her grandmother to cook. Those were the best meals, she said, made with love and the freshest ingredients.

After that day, I was determined to master the art of making Louisiana Shrimp Gumbo. I practiced tirelessly, making batch after batch until I felt confident in my skills. I experimented with different spices and ingredients, making adjustments here and there until I found the perfect balance of flavors.

Over the years, I continued to refine my recipe, adding my own personal touches and tweaks. I learned to trust my instincts and taste buds, adjusting the seasoning until it was just right. And with each pot of gumbo I made, I felt a sense of pride and satisfaction, knowing that I was carrying on a tradition that had been passed down to me.

I shared my gumbo with friends and family, who raved about how delicious it was. They would ask me for the recipe, but I always hesitated, knowing that it was a family secret that I had promised to keep. Instead, I would invite them over to my kitchen and teach them how to make it themselves, just like Marie had done for me all those years ago.

Now, as I stand over my own pot of bubbling gumbo, I can't help but smile as I think back on that fateful day in Marie's kitchen. I am grateful for her generosity in sharing her recipe with me, and for the love and passion that she poured into every dish she made. And as I take a taste of my own gumbo, I know that I have truly mastered the art of Louisiana Shrimp Gumbo – a dish that will forever hold a special place in my heart.