Kathy's Cajun Shrimp Gumbo

Kathy Sterling


I think I grew up with gumbo in my baby bottle. It has always been a standard in our family. Good times and celebrations are associated with many family Gumbo dinners.

I learned young to make Gumbo and Shrimp is my hallmark. With the price of seafood today, I do not make it as much as I used to as a big pot for a party can be pretty pricey.

All my friends request it and I have even coached many people on how to make Gumbo. I make it the way my mother and grandmother made it, so hopefully the tradition will continue with my daughters.

pinch tips: Slow Cooker/Crock Pot Hints






45 Min


2 Hr 30 Min


5 lb
shrimp, peeled and deveined
1 medium
green bellpepper, chopped
1 c
celery, chopped
1 medium
onion, chopped
2 bunch
green onions, chopped
1/2 c
parsley, chopped
1 Tbsp
garlic, minced
3 Tbsp
salt and pepper (more to taste)
2 Tbsp
cayenne pepper
2/3 c
gumbo file'
2 c

Directions Step-By-Step

Bring 10 cups of water to a rapid boil in a large soup pot.
Stir in roux and simmer until roux is dissolved. (See my microwave roux recipe).
Stir in all finely chopped vegetables and salt & peppers. Simmer on a slow boil for 45 minutes until vegatables are tender.
Drop in shrimp (you can also add crabs, crab meat and/or oysters at that time). Continue to cook on simmer for 45 minutes until shrimp are tender.
Turn off heat and add gumbo file' (this helps thicken the gumbo). Let it sit for a minimum of 30 minutes. The longer it sits, the better the flavor. It is always better the 2nd day.
Serve over steamed white rice.

About this Recipe

Course/Dish: Other Soups