Easy Shrimp Gumbo

This Easy Shrimp Gumbo recipe is a scaled-down, simple version of classic Southern gumbo. Traditional gumbo is a heavily seasoned stew made with a variety of meat or seafood in a sauce or gravy. Although it’s typically made with a “roux,” this version does not use a roux base.

October 12th is National Gumbo Day! Celebrate by making your very own shrimp gumbo at home. Or visit your favorite Southern cooking restaurant and order their best gumbo! Share your gumbo on social media today using the hashtags #NationalGumboDay, #GumboDay and #RecipesForHolidays.

Be sure to follow my Octobers Food Holidays page so you never miss a food holiday in the month of October!

“Gumbo is a veritable art form in Louisiana. There are as many gumbo recipes as there are cooks.”

-Stir the Pot: The History of Cajun Cuisine

The History of Gumbo:

Gumbo is believed to be a dish of mixed origins: French, Spanish, African, Native American, Caribbean and German. It could have been based on native dishes or it could have been derived from French bouillabaisse.

It’s said that the origins of gumbo began in the early 18th century.

In 1803, French governor Pierre Clement de Lausat hosted a soiree where 24 different gumbos were prepared and served.

In 1824, the first published recipe for “gumbo” appeared in Mary Randolph’s cookbook: The Virginia House-Wife. It had a very loose resemblance to what we know as gumbo today.

A more traditional, modern-day gumbo recipe appeared in the 1879 cookbook: Housekeeping in Old Virginia.

Until the 1970’s, gumbo was primarily popular along the Gulf Coast of the United States. It gained popularity in the 70’s when the U.S. Senate added it to their dining menu in honor of Louisiana senator Allen Ellender.

In the 1980’s, popular Louisiana chef Paul Prudhomme sparked more widespread interest in gumbo through his best-selling cookbooks and restaurants.

Nowadays, gumbo is found in many restaurants across the United States.

Ingredients needed:

• celery
• onion
• green bell pepper
• extra virgin olive oil
• canned diced tomatoes
• frozen okra
• bay leaves, dried thyme and garlic powder
• lemon pepper and black pepper
• Lawry’s seasoned salt and table salt
• chicken bouillon
• chicken broth
• medium shrimp
• all purpose flour
• water
• hot cooked rice, for serving

How to make Easy Shrimp Gumbo:

The complete, printable recipe is at the end of this post.

In a 2-quart saucepan, saute the celery, onion and bell pepper in the oil over medium heat until the onion is translucent, about 5 minutes. Add all remaining ingredients (except shrimp, flour, water and rice). Cover the pan, and simmer on low for 30 minutes.

Add the shrimp, cover and cook for 10 to 15 more minutes.

In a small bowl, mix the flour with the water and stir it slowly into the gumbo. You may not need to add it all, so add a little, stir the gumbo for a few minutes, and see how thick it gets. It should be similar to the consistency of gravy in a stew.

Traditional gumbo cooks for 3 hours or more. This quick-and-easy version is done in about 45 minutes.

Remove the bay leaves and serve in shallow bowls over rice.

Fun Facts About Gumbo:

• The name “gumbo” comes from a Bantu word for “okra.”
• In New Orleans, one of the most famous places to serve gumbo is Pooky Chase’s Restaurant.
• Creole gumbo typically contains shellfish.
• The addition of tomato is traditional in Creole gumbo, but many cooks believe that tomatoes should never be combined with okra.
• Sausage or ham is sometimes added to gumbo.
• The addition of rice to gumbo has made it an “extended” meal that can be served to a lot of people.
• Gumbo is the official cuisine of Louisiana.
• The gumbo capital of the world is Bridge City, Louisiana, where they host an annual gumbo festival.