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.


★★★★★ 2 votes

45 Min
2 Hr 30 Min


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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

How to Make Kathy's Cajun Shrimp Gumbo


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

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About Kathy's Cajun Shrimp Gumbo

Course/Dish: Other Soups

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