kathy's cajun shrimp gumbo

(2)
Recipe by
Kathy Sterling
Cypress, TX

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.

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(2)
yield 10 serving(s)
prep time 45 Min
cook time 2 Hr 30 Min

Ingredients For kathy's cajun shrimp gumbo

  • 5 lb
    shrimp, peeled and deveined
  • 1 md
    green bellpepper, chopped
  • 1 c
    celery, chopped
  • 1 md
    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
    roux

How To Make kathy's cajun shrimp gumbo

  • 1
    Bring 10 cups of water to a rapid boil in a large soup pot.
  • 2
    Stir in roux and simmer until roux is dissolved. (See my microwave roux recipe).
  • 3
    Stir in all finely chopped vegetables and salt & peppers. Simmer on a slow boil for 45 minutes until vegatables are tender.
  • 4
    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.
  • 5
    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.
  • 6
    Serve over steamed white rice.

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