How to Make Merwin's Shrimp Gumbo - A Step-by-Step Guide

Shrimp Gumbo is a classic dish from the American South, particularly popular in the state of Louisiana. This hearty and flavorful stew is a melting pot of various cultural influences, including French, African, and Native American. The dish typically features a rich, dark roux, succulent shrimp, and a medley of vegetables and spices. It is often served over rice, making it a filling and satisfying meal that is perfect for a cozy night in.

One particularly notable version of Shrimp Gum...

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Ingredients

  • 1 pound smoked sausage, cut into 1/4 inch rounds
  • ½ cup vegetable oil
  • 1 (4 pound) chicken, cut into parts
  • ⅔ cup all-purpose flour
  • 2 cups chopped onion
  • ½ cup chopped green onions
  • ⅔ cup green bell pepper, finely chopped
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon minced garlic
  • 2 pounds medium shrimp - peeled and deveined
  • 8 cups water
  • salt to taste
  • ground black pepper to taste
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • file powder

Information

  • Prep Time: 30 mins
  • Cook Time: 2 hrs 15 mins
  • Total Time: 2 hrs 45 mins
  • Servings: 8
  • Yield: 8 servings

  • In a medium skillet, brown the sausage over medium heat. Remove from pan, and drain on paper towels to remove some of the fat. Discard fat in pan.
  • In a large skillet, heat vegetable oil over high heat. Brown chicken pieces in hot oil. Turn frequently until golden brown on all sides. Transfer chicken to a dish, leaving oil in pan. Set chicken aside, but keep warm.
  • Make a roux by whisking flour into the hot vegetable oil. Turn heat down to low. Continue cooking flour and oil mixture, stirring constantly, until it reaches a dark brown color. This may take 30 to 45 minutes; the darker the roux, the better the final gumbo.
  • When the roux is a dark brown color, quickly add the sausage, onion, green onion tops, green pepper, parsley, and garlic. Cook over low heat until the vegetables are wilted, about 10 minutes, stirring constantly.
  • Stir in 2 cups water and spices. Add chicken parts. Add rest of the water slowly. Bring mixture to a boil, and reduce heat. Simmer for about 45 minutes, until chicken is done and tender.
  • Remove chicken pieces, and save for another use. Add shrimp to gumbo; cook for about 8 to 10 minutes more. Remove bay leaves. Taste, and adjust seasoning. Serve gumbo in deep bowls. Sprinkle file powder over individual servings, and stir in.
  • Nutrition

    837 cal.

    • Total Fat: 52g
    • Saturated Fat: 13g
    • Cholesterol: 328mg
    • Sodium: 823mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 69g
    • Vitamin C: 18mg
    • Calcium: 117mg
    • Iron: 6mg
    • Potassium: 738mg