Paula Deen Shrimp Gumbo

Paula Deen shrimp gumbo takes about 1 hour 45 minutes and just okra, andouille sausage and 2 pounds of shrimp to make a thick, smoky Southern stew. This easy one-pot Southern comfort food fits Sunday dinner, the holiday table, church supper and cold-weather cookouts.

Cook the frozen okra for the full 15 to 20 minutes until it is dry, because that is what keeps the gumbo from turning slimy. Rush it and the stew comes out stringy instead of rich and thick.

Paula builds the base with a small spoonful of flour stirred into the vegetables, so the gumbo thickens without a long, careful roux. The shrimp go in at the very end for just 3 minutes, which keeps them tender instead of rubbery.

Paula Deen Shrimp Gumbo

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Course: SoupCuisine: American, SouthernDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

30

minutes

Calories

420

kcal

A slow simmer turns okra, andouille and tomatoes into a thick, smoky gumbo with a gentle kick of cayenne. The shrimp cook last, so they stay tender over a bed of hot rice.

Ingredients

• 2 tablespoons Vegetable oil
  

• 1 10-ounce package frozen sliced okra
  

• 1 medium onion
  

• 1 green bell pepper
  

• 1 stalk celery
  

• 1 clove garlic
  

• salt and freshly ground pepper
  

• 2 tablespoons All-purpose flour
  

• 1⁄2 pound andouille sausage
  

• 2 cups canned chopped tomatoes
  

• 1⁄4 teaspoon cayenne pepper
  

• 6 cups low-sodium chicken broth
  

• 2 sprigs fresh thyme
  

• 2 pounds medium shrimp
  

• 1 scallion
  

• 1 tablespoon finely chopped fresh parsley
  

• Hot cooked rice
  

Directions

• Cook the okra: Heat 2 tablespoons vegetable oil in a Dutch oven over medium heat, then add the 10-ounce package of frozen sliced okra. Cook for 15 to 20 minutes, until the okra looks dry.
• Soften the vegetables: Add the chopped onion, green bell pepper, celery and garlic, then season with salt and pepper. Turn the heat up to medium-high and saute for about 5 minutes, until the vegetables are soft.
• Add the flour: Sprinkle 2 tablespoons all-purpose flour over the vegetables. Cook and stir for 2 minutes so the flour loses its raw taste.
• Brown the sausage: Add the andouille sausage and cook for about 5 minutes, stirring now and then, until it is lightly browned. Then stir in the canned chopped tomatoes with their juices and the cayenne pepper.
• Simmer the gumbo: Pour in 6 cups low-sodium chicken broth and add 2 sprigs of fresh thyme, scraping up the brown bits from the bottom of the pan. Simmer partially covered for 1 hour, stirring occasionally.
• Add the shrimp: Stir in 2 pounds medium shrimp and the sliced scallion, then season with more salt to taste. Cook and stir for about 3 minutes, until the shrimp turn opaque.
• Finish and serve: Fish out the thyme sprigs, then stir in 1 tablespoon finely chopped fresh parsley. Ladle the gumbo over hot cooked rice.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO wooden spoon set, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fresh okra instead of frozen?

Yes, fresh okra works if you slice it and cook it the same way until it is dry. It may take a few extra minutes, so go by how it looks, not the clock.

How long does leftover shrimp gumbo keep?

It keeps in an airtight container in the fridge for up to 3 days. Reheat it gently on the stove, since high heat can toughen the shrimp.

Can I make the gumbo base ahead of time?

You can make everything through the 1-hour simmer a day ahead and refrigerate it. Reheat until simmering, then add the shrimp just before serving so they stay tender.

What can I use if I can't find andouille sausage?

Smoked sausage or kielbasa is the easiest swap, though you will lose a bit of the heat. A pinch more cayenne can help make up for it.

What is the most common mistake with shrimp gumbo?

Overcooking the shrimp is the big one. They only need about 3 minutes once they go in, and they will turn rubbery if they sit in the hot pot any longer.