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🍽️ Cajun Gumbo with Shrimp

358 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Cut the garlic in half, peel it, and dice it finely.
  2. 2. Wash the parsley and thyme thoroughly, shake off excess water, and pluck the leaves.
  3. 3. Finely chop the picked herb leaves.
  4. 4. Wash the bell peppers, quarter them, remove the stem and seeds, and cut into coarse cubes.
  5. 5. Halve the onions, peel them, and chop them finely.
  6. 6. Wash the celery stalks and set aside the tender leaves.
  7. 7. Slice the remaining celery stalks into thin rounds.
  8. 8. Heat 1 tablespoon of oil in a pot over medium to high heat.
  9. 9. Add the celery, bell peppers, and onions to the pot.
  10. 10. Sauté the vegetables for about 5–7 minutes.
  11. 11. Add the garlic, chopped herbs, salt, and cayenne pepper.
  12. 12. Remove the seasoned vegetables from the pot and set them aside.
  13. 13. Heat the remaining oil in the same pot.
  14. 14. Add the flour and stir until it turns light brown.
  15. 15. Deglaze the mixture with broth while stirring constantly.
  16. 16. Stir in the tomato paste.
  17. 17. Bring the sauce to a boil.
  18. 18. Add the prepared vegetables back into the sauce.
  19. 19. Let the gumbo simmer for about 15–20 minutes.
  20. 20. Bring the rice to a boil in a pot with about 700 ml of salted water.
  21. 21. Cover the pot and cook the rice over low to medium heat for about 12–15 minutes.
  22. 22. Rinse the shrimp and drain them well.
  23. 23. Add the shrimp to the gumbo and heat them for about 2–3 minutes.
  24. 24. Cut the reserved celery leaves into fine strips.
  25. 25. Season the gumbo with chili, salt, and pepper.
  26. 26. Serve the gumbo with the rice and garnish with the celery strips.

Nutrition per serving