Shrimp gumbo is a quintessential southern soup recipe originating in Louisiana in the 18th century. This easy-to-make amazing dish is hearty, spicy, filling and delicious. Extremely flavorful the shrimp gumbo soup is based on roux, Andouille sausage and the Cajun holy trinity of vegetables with additions of sausage and golden brown gulf shrimp. This adaptation of the classic recipe is super easy to make and comes together in 35 quick minutes.
I love how simple this recipe is. I adore gumbo but do not have much time on my hands most of the time. This recipe is a real winner for me. The hot soup is like a big hug in a bowl, cozy and comforting and there is no need to spend hours at the hot stove.
The key spice in the soup recipe is Gumbo filé powder, a crucial ingredient in authentic Creole cooking. It is made from the powdered leaves of the sassafras tree. When ground, they have a good, rich, sweet, cooling smell, reminiscent of eucalyptus crossed with juicy fruit gum. I actually found this spice in my local Publix in the spice isle without any problem.
The soup starts with making the roux. A mixture of oil and flour cooked together long enough until roux is brown, adding great flavor to gumbo.
Along with the flavor it also gives gumbo its distinct, beautiful, rich color. Then the Cajun holy trinity of vegetables added. It is Spanish soffritto’s cousin, fragrant onions, green peppers and celery, sautéed until translucent, make the base of the soup. Then sausage, beef broth and shrimp, traditional New Orleans fixings, complete the shrimp gumbo.
This soup is usually served over simple white rice for a complete nutritious meal. This soup combines all the original flavors and cooking methods of Creole cuisine. And a no-brainer to make in the comfort of your own home. Step out of your comfort chicken noodle soup zone and surprise your family with this original and exciting new recipe. It is easy and foolproof and never disappoints.
