This recipe has been in my family for many years. Delicious during cold winter nights.

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Recipe Summary

prep:
30 mins
cook:
33 mins
total:
1 hr 3 mins
Servings:
9
Yield:
9 servings
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine vegetable oil and flour in a large stockpot over medium heat; cook, stirring often, until roux is dark brown, 10 to 15 minutes.

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  • Stir onion, celery, green onion, parsley, and garlic carefully into the hot roux; it may splatter. Cook and stir until onion mixture is tender, about 5 minutes. Pour in broth. Season with salt and red chile pepper. Simmer gumbo, covered, until flavors combine, about 15 minutes.

  • Stir shrimp into the stockpot; cook until pink and opaque, 3 to 5 minutes.

  • Place 1/3 cup rice into each serving bowl. Ladle shrimp gumbo on top. Garnish with fresh parsley.

Cook's Notes:

Substitute water for the chicken broth if desired.

Substitute 2 tablespoons bottled garlic for the fresh garlic cloves if desired.

Nutrition Facts

310 calories; protein 20.4g 41% DV; carbohydrates 25.4g 8% DV; fat 13.8g 21% DV; cholesterol 155.8mg 52% DV; sodium 887.1mg 36% DV. Full Nutrition

Reviews (10)

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Most helpful positive review

Rating: 4 stars
04/18/2017
The only change I made to this recipe was to add a can of diced tomatoes. Good recipe with the addition I made. Read More
(1)
10 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/17/2017
The only change I made to this recipe was to add a can of diced tomatoes. Good recipe with the addition I made. Read More
(1)
Rating: 4 stars
03/14/2020
Quite good. Delicious and spicy. The shrimp was perfect. A keeper for family file. Read More
Rating: 5 stars
03/11/2020
This is simple to make with ingredients already in the pantry. I made a few changes though. I added a can of Roasted San Marzano Tomatoes. I used crushed red peppers since I did not have ground red chile pepper. I used frozen shrimp (already cooked, deveined, and with no shells). I used vegetable broth versus chicken broth since I am not eating meat for lent. This was fabulous. The recipe is a keeper! Read More
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Rating: 5 stars
12/06/2019
This is honestly great. Read More
Rating: 5 stars
10/27/2020
Really very good! Read More
Rating: 5 stars
01/23/2019
scrumptious Read More
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Rating: 5 stars
03/12/2020
This was great. Read More
Rating: 5 stars
02/22/2018
I maid to day and my family just loved it Read More
Rating: 5 stars
03/11/2020
It was excellent. Cut down on garlic and did add 1/2 jar Herdez salsa. Read More