12 Delicious Spicy Shrimp Gumbo Recipes

Nothing warms the soul quite like a bowl of spicy shrimp gumbo, especially when it’s packed with flavor and ready in no time. Whether you’re craving a quick weeknight dinner or looking to spice up your comfort food game, these 12 delicious recipes are sure to hit the spot. Dive into our roundup and discover your next favorite dish that’ll have everyone asking for seconds!

Classic Spicy Shrimp Gumbo

Unbelievably, the first time I tried making Classic Spicy Shrimp Gumbo, it was a chilly evening that called for something to warm the soul. I remember how the spices filled the kitchen, promising a dish that’s as vibrant in flavor as it is in color. Now, it’s a staple in my home, especially when I want to impress or simply treat myself to a taste of the South.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 1/4 cup clarified butter
• 1/2 cup all-purpose flour
• 1 cup diced yellow onion
• 1/2 cup diced celery
• 1/2 cup diced green bell pepper
• 3 cloves garlic, minced
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 4 cups seafood stock
• 1 cup diced tomatoes
• 1 bay leaf
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/4 cup chopped fresh parsley
• Cooked white rice, for serving

Instructions

1. In a large pot, melt the clarified butter over medium heat until it begins to shimmer.
2. Gradually whisk in the all-purpose flour to create a roux, stirring constantly for about 20 minutes until it reaches a deep chocolate brown color. Tip: The key to a perfect roux is patience and constant stirring to prevent burning.
3. Add the diced yellow onion, celery, and green bell pepper to the roux, sautéing until the vegetables are softened, about 5 minutes.
4. Stir in the minced garlic, Cajun seasoning, and smoked paprika, cooking for an additional minute until fragrant.
5. Slowly pour in the seafood stock, whisking continuously to ensure the roux is fully incorporated without lumps.
6. Add the diced tomatoes, bay leaf, dried thyme, and dried oregano, bringing the mixture to a simmer. Let it cook uncovered for 30 minutes, stirring occasionally. Tip: Simmering allows the flavors to meld beautifully.
7. Gently fold in the wild-caught shrimp and cook for an additional 5 minutes, or until the shrimp are pink and opaque. Tip: Overcooking the shrimp will make them tough, so keep an eye on them.
8. Remove the bay leaf and stir in the chopped fresh parsley just before serving.

What makes this gumbo truly special is the velvety texture of the roux-based broth, enveloping the succulent shrimp with a spicy, smoky depth. Serve it over a mound of fluffy white rice, and don’t forget a sprinkle of extra parsley for a fresh contrast.

Cajun Spicy Shrimp Gumbo

Nothing brings back memories of my Louisiana summers like a steaming bowl of Cajun Spicy Shrimp Gumbo. The moment the rich, aromatic broth hits your lips, you’re transported to a bustling New Orleans kitchen, where every stir of the pot is a dance of flavors waiting to unfold.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 1/2 cup clarified butter
• 1 cup all-purpose flour
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, minced
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 6 cups seafood stock
• 1 cup okra, sliced
• 2 bay leaves
• 1/2 tsp cayenne pepper
• 1/4 cup fresh parsley, chopped
• 2 cups cooked white rice

Instructions

1. In a large Dutch oven, melt the clarified butter over medium heat until shimmering.
2. Gradually whisk in the flour to create a roux, stirring constantly for 20 minutes until it reaches a deep chocolate color.
3. Add the onion, bell pepper, celery, and garlic to the roux, sautéing for 5 minutes until vegetables are softened.
4. Stir in the Cajun seasoning and smoked paprika, cooking for 1 minute to release the spices’ aromas.
5. Slowly pour in the seafood stock, whisking continuously to ensure a smooth incorporation with the roux.
6. Add the okra, bay leaves, and cayenne pepper, bringing the mixture to a gentle simmer for 30 minutes.
7. Gently fold in the shrimp, cooking for an additional 5 minutes until they turn pink and opaque.
8. Remove the bay leaves and stir in the fresh parsley just before serving.
9. Ladle the gumbo over cooked white rice in deep bowls for a traditional presentation.

Velvety and robust, this gumbo boasts a perfect balance of heat and depth, with the okra lending a slight crunch against the tender shrimp. For an extra kick, serve with a side of hot sauce and a sprinkle of green onions on top.

Creole Spicy Shrimp Gumbo

Picture this: a steamy bowl of Creole Spicy Shrimp Gumbo, its rich aroma filling the kitchen, reminding me of the bustling French Quarter in New Orleans. I first fell in love with this dish during a rainy evening at a small, family-run eatery, and since then, it’s become my go-to comfort food during the chilly months.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 1/2 cup clarified butter
• 1 cup all-purpose flour
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, minced
• 1 tbsp Creole seasoning
• 1 tsp cayenne pepper
• 6 cups seafood stock
• 1 cup okra, sliced
• 2 bay leaves
• 1/2 cup green onions, chopped
• 1/4 cup fresh parsley, chopped
• Cooked white rice, for serving

Instructions

1. In a large pot, heat the clarified butter over medium heat until shimmering.
2. Gradually whisk in the flour to create a roux, stirring constantly for about 20 minutes until it reaches a deep chocolate color. Tip: Keep the heat medium-low to prevent burning.
3. Add the diced onion, bell pepper, celery, and garlic to the roux, cooking for 5 minutes until vegetables soften.
4. Stir in the Creole seasoning and cayenne pepper, coating the vegetables evenly.
5. Slowly pour in the seafood stock, stirring continuously to avoid lumps.
6. Add the okra and bay leaves, then bring the mixture to a simmer. Cook for 30 minutes, stirring occasionally. Tip: The okra will help thicken the gumbo naturally.
7. Gently fold in the shrimp, cooking for an additional 5 minutes until they turn pink and opaque. Tip: Overcooking the shrimp will make them rubbery.
8. Remove the bay leaves and stir in the green onions and parsley.
9. Serve the gumbo hot over a bed of cooked white rice.

Now, this Creole Spicy Shrimp Gumbo boasts a velvety texture with a kick of heat that lingers pleasantly. The shrimp are tender, and the okra adds a slight crunch, making each spoonful a delightful experience. For a twist, try serving it with a side of crusty French bread to soak up every last drop of the flavorful broth.

Easy Spicy Shrimp Gumbo

Last weekend, I found myself craving something with a bit of heat and a lot of heart, leading me to whip up this Easy Spicy Shrimp Gumbo. It’s a dish that brings the warmth of the South to your table with minimal fuss, perfect for those evenings when you want flavor without the hassle.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 2 tbsp clarified butter
• 1 cup diced Andouille sausage
• 1/2 cup all-purpose flour
• 1 large yellow onion, finely chopped
• 1 green bell pepper, diced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 4 cups chicken stock, preferably homemade
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 bay leaf
• 1 cup okra, sliced
• 2 tbsp fresh parsley, chopped
• Cooked white rice, for serving

Instructions

1. In a large Dutch oven, melt the clarified butter over medium heat until shimmering.
2. Add the Andouille sausage, cooking until browned, about 5 minutes. Remove and set aside.
3. Sprinkle the flour into the pot, stirring constantly to create a roux. Cook until it reaches a deep golden brown, about 10 minutes.
4. Add the onion, bell pepper, and celery to the roux, sautéing until softened, approximately 5 minutes.
5. Stir in the garlic, Cajun seasoning, smoked paprika, and cayenne pepper, cooking for 1 minute until fragrant.
6. Gradually whisk in the chicken stock, ensuring no lumps remain. Add the bay leaf and bring to a simmer.
7. Return the sausage to the pot along with the okra. Simmer uncovered for 20 minutes, stirring occasionally.
8. Add the shrimp to the gumbo, cooking until they turn pink and opaque, about 3 minutes.
9. Remove the bay leaf and stir in the fresh parsley before serving.

You’ll love the way the spicy, smoky flavors meld together in this gumbo, with the okra adding just the right amount of texture. Serve it over a bed of fluffy white rice for a meal that’s as satisfying as it is simple to make.

Quick Spicy Shrimp Gumbo

Over the years, I’ve found that the best dishes come from a place of comfort and a dash of adventure, much like this Quick Spicy Shrimp Gumbo. It’s a dish that reminds me of summer evenings in Louisiana, where the heat of the day gives way to the rich, spicy flavors of the night.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 2 tbsp clarified butter
• 1 cup diced Andouille sausage
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped green bell pepper
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups seafood stock
• 1 cup diced tomatoes
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1 bay leaf
• Salt to taste
• 2 cups cooked white rice
• 2 tbsp chopped fresh parsley

Instructions

1. In a large pot over medium heat, melt the clarified butter. Add the Andouille sausage and cook until lightly browned, about 5 minutes.
2. Add the celery, green bell pepper, and onion to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Sprinkle the flour over the vegetables and stir to combine, cooking for 2 minutes to form a roux.
5. Gradually whisk in the seafood stock until smooth. Add the diced tomatoes, smoked paprika, cayenne pepper, thyme, oregano, and bay leaf. Bring to a simmer.
6. Reduce heat to low and let the gumbo simmer for 20 minutes, stirring occasionally.
7. Add the shrimp to the pot and cook until they turn pink and are cooked through, about 3-4 minutes.
8. Remove the bay leaf and season with salt to taste.
9. Serve the gumbo over cooked white rice, garnished with chopped fresh parsley.

Unbelievably rich and packed with layers of flavor, this gumbo is a testament to the power of simple ingredients coming together. The shrimp are perfectly tender, and the spicy broth is just the right consistency to cling to every grain of rice. Try serving it with a side of crusty bread to soak up every last drop.

Authentic Spicy Shrimp Gumbo

Remember the first time I tasted Authentic Spicy Shrimp Gumbo? It was at a tiny, no-frills spot in New Orleans, where the flavors were as bold as the jazz floating through the air. That experience inspired me to perfect this recipe at home, balancing the heat with just the right amount of Southern comfort.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 1/4 cup clarified butter
• 1/2 cup all-purpose flour
• 1 cup diced Andouille sausage
• 1 large yellow onion, finely chopped
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tbsp Cajun seasoning
• 1/2 tsp cayenne pepper
• 4 cups chicken stock, preferably homemade
• 1 bay leaf
• 1/2 cup chopped scallions
• 1/4 cup chopped fresh parsley
• Cooked white rice, for serving

Instructions

1. In a large Dutch oven, melt the clarified butter over medium heat until shimmering.
2. Gradually whisk in the all-purpose flour to form a roux, stirring constantly for about 20 minutes until it reaches a deep chocolate brown color.
3. Add the Andouille sausage, stirring to render the fat, about 5 minutes.
4. Incorporate the yellow onion, green bell pepper, and celery, cooking until softened, approximately 8 minutes.
5. Stir in the minced garlic, Cajun seasoning, and cayenne pepper, cooking for 1 minute until fragrant.
6. Slowly pour in the chicken stock, scraping the bottom of the pot to deglaze, then add the bay leaf.
7. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally.
8. Add the shrimp, cooking until they turn pink and opaque, about 3 minutes.
9. Remove from heat and discard the bay leaf, then stir in the scallions and parsley.
10. Serve the gumbo hot over cooked white rice.

Velvety roux and tender shrimp make this gumbo a texture lover’s dream, while the layers of spice and smokiness promise a flavor explosion. Try garnishing with extra scallions and a dash of hot sauce for an extra kick.

Southern Spicy Shrimp Gumbo

Nothing brings back memories of my grandmother’s kitchen quite like the aroma of a simmering pot of gumbo. It’s a dish that’s as much about the journey as it is the destination, with each step building layers of flavor that are unmistakably Southern. Today, I’m sharing my take on this classic, with a spicy twist that’ll have you reaching for seconds.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 1/2 cup clarified butter
• 1 cup all-purpose flour
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, minced
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp dried thyme
• 1 tsp dried oregano
• 6 cups chicken stock, homemade preferred
• 1 bay leaf
• 1 cup okra, sliced
• 1/2 cup green onions, chopped
• 1/4 cup fresh parsley, chopped
• Salt, to taste

Instructions

1. In a large Dutch oven, melt the clarified butter over medium heat until shimmering.
2. Gradually whisk in the flour to create a roux, stirring constantly for about 20 minutes until it reaches a deep chocolate color. Tip: Keep the heat steady to avoid burning the roux.
3. Add the diced onion, bell pepper, and celery to the roux, cooking for 5 minutes until softened.
4. Stir in the minced garlic, smoked paprika, cayenne pepper, thyme, and oregano, cooking for an additional minute until fragrant.
5. Slowly pour in the chicken stock, whisking continuously to ensure a smooth base. Add the bay leaf.
6. Bring the mixture to a boil, then reduce to a simmer for 30 minutes, stirring occasionally.
7. Add the sliced okra and simmer for another 15 minutes until tender. Tip: Okra adds a natural thickener to the gumbo.
8. Gently fold in the shrimp, cooking for 5 minutes until they turn pink and opaque. Tip: Overcooking the shrimp will make them rubbery.
9. Remove the bay leaf and stir in the green onions and parsley. Season with salt to taste.

Hearty and brimming with bold flavors, this gumbo is a celebration of Southern cuisine. Serve it over a bed of steamed rice or with a side of crusty bread to soak up every last drop of the spicy, savory broth.

Healthy Spicy Shrimp Gumbo

Waking up to the aroma of spices simmering on the stove is my kind of morning, especially when it’s for a pot of Healthy Spicy Shrimp Gumbo. This dish is a lighter take on the classic, packed with flavor and just the right amount of heat to wake up your taste buds. I love making this on weekends when I have a little extra time to let the flavors meld together perfectly.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 2 tbsp extra virgin olive oil
• 1 cup diced yellow onion
• 1/2 cup diced celery
• 1/2 cup diced green bell pepper
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 4 cups low-sodium chicken stock
• 1 cup diced tomatoes, no salt added
• 1 bay leaf
• 1/2 cup sliced okra
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the onion, celery, and bell pepper. Sauté until the vegetables are softened, about 5 minutes, stirring occasionally.
3. Stir in the garlic and tomato paste, cooking for 1 minute until fragrant.
4. Sprinkle in the smoked paprika and cayenne pepper, stirring to coat the vegetables evenly.
5. Pour in the chicken stock and diced tomatoes, adding the bay leaf. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
6. Add the okra and simmer for an additional 10 minutes, until the okra is tender.
7. Season the gumbo with sea salt and black pepper, then gently fold in the shrimp. Cook until the shrimp are pink and opaque, about 3 minutes.
8. Remove the bay leaf and stir in the fresh parsley before serving.

The gumbo should have a rich, slightly thick broth with tender shrimp and vegetables that still have a bit of bite. Serve it over a scoop of brown rice or with a slice of crusty whole-grain bread to soak up every last drop of that spicy, savory broth.

Vegetable Spicy Shrimp Gumbo

Back when I first stumbled upon the magic of gumbo, it was a chilly evening in New Orleans that sealed the deal for me. The rich, spicy aroma wafting through the air was irresistible, and ever since, I’ve been on a quest to recreate that warmth in my kitchen. This Vegetable Spicy Shrimp Gumbo is my homage to those memories, packed with vibrant veggies and a kick that’ll wake up your taste buds.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 2 tbsp clarified butter
• 1 cup diced okra
• 1/2 cup diced bell peppers
• 1/2 cup diced celery
• 1/4 cup all-purpose flour
• 4 cups seafood stock
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 bay leaf
• Salt to taste

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers.
2. Add the diced okra, bell peppers, and celery, sautéing until they soften, about 5 minutes.
3. Sprinkle the flour over the vegetables, stirring constantly to create a roux, and cook until it turns a deep golden brown, about 10 minutes.
4. Gradually whisk in the seafood stock, ensuring no lumps remain, and bring to a simmer.
5. Stir in the smoked paprika, cayenne pepper, and bay leaf, then reduce the heat to low and let the gumbo simmer for 30 minutes, stirring occasionally.
6. Add the shrimp to the pot, cooking until they turn pink and opaque, about 3-4 minutes.
7. Remove the bay leaf, season with salt to taste, and serve hot.

Oh, the joy of ladling this gumbo over a bed of steaming rice! The shrimp are perfectly tender, and the vegetables add a delightful crunch, while the spices bring a warmth that’s just right. For an extra touch, garnish with fresh parsley and a squeeze of lemon to brighten the flavors.

Seafood Spicy Shrimp Gumbo

Remember the first time I tasted Seafood Spicy Shrimp Gumbo at a tiny, no-frills restaurant in New Orleans, and how the bold flavors instantly transported me to the heart of Cajun country. That experience inspired me to perfect my own version, blending traditional techniques with a few personal twists. Now, I’m excited to share this recipe that’s become a staple in my kitchen, especially during those chilly evenings when only a bowl of something deeply flavorful and slightly fiery will do.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 1/2 cup clarified butter
• 1 cup all-purpose flour
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, minced
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp dried thyme
• 1 tsp dried oregano
• 6 cups seafood stock
• 1 lb andouille sausage, sliced
• 1 cup okra, sliced
• 2 bay leaves
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup fresh parsley, chopped
• 4 green onions, sliced
• Cooked white rice, for serving

Instructions

1. In a large, heavy-bottomed pot, melt the clarified butter over medium heat until it begins to shimmer.
2. Gradually whisk in the flour to create a roux, stirring constantly for about 20 minutes until it reaches a deep chocolate brown color. Tip: The key to a rich gumbo is patience—don’t rush the roux.
3. Add the diced onion, bell pepper, and celery to the pot, cooking for 5 minutes until softened. Stir in the minced garlic, smoked paprika, cayenne pepper, thyme, and oregano, cooking for an additional 1 minute until fragrant.
4. Slowly pour in the seafood stock, stirring continuously to incorporate the roux and vegetables smoothly.
5. Add the sliced andouille sausage, okra, and bay leaves to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 45 minutes, stirring occasionally. Tip: Simmering allows the flavors to meld beautifully.
6. Season the shrimp with salt and black pepper, then add them to the pot. Cook for 5 minutes until the shrimp are pink and opaque. Tip: Overcooking shrimp makes them rubbery, so keep an eye on them.
7. Remove the bay leaves and stir in the chopped parsley and green onions.
8. Serve the gumbo hot over a bed of cooked white rice, garnished with additional green onions if desired.

Zesty and robust, this Seafood Spicy Shrimp Gumbo boasts a velvety texture with layers of spice and smokiness that dance on the palate. For an extra kick, serve with a side of hot sauce and a sprinkle of file powder to let everyone customize their bowl to their liking.

Spicy Shrimp and Sausage Gumbo

Yesterday, I found myself craving something that could warm the soul and spice up my evening—enter this Spicy Shrimp and Sausage Gumbo. It’s a dish that reminds me of summer nights in New Orleans, where the flavors are as vibrant as the city itself.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 1/2 lb andouille sausage, sliced into 1/4-inch rounds
• 1/4 cup clarified butter
• 1/2 cup all-purpose flour
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 celery stalks, finely diced
• 3 garlic cloves, minced
• 4 cups chicken stock, homemade preferred
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 2 bay leaves
• 1 cup okra, sliced into 1/2-inch pieces
• 1/4 cup fresh parsley, chopped
• Cooked white rice, for serving

Instructions

1. In a large Dutch oven over medium heat, melt the clarified butter until shimmering.
2. Add the flour, stirring constantly to create a roux. Cook for 15-20 minutes until it reaches a deep chocolate brown color, being careful not to burn.
3. Tip: The key to a rich gumbo is patience with the roux; low and slow wins the race.
4. Add the onion, bell pepper, and celery to the roux, sautéing until softened, about 5 minutes.
5. Stir in the garlic, Cajun seasoning, smoked paprika, and cayenne pepper, cooking for an additional minute until fragrant.
6. Gradually whisk in the chicken stock, ensuring no lumps remain, then add the bay leaves.
7. Bring the mixture to a boil, then reduce heat to low and simmer for 30 minutes, uncovered.
8. Tip: Simmering uncovered allows the gumbo to thicken properly and the flavors to meld.
9. Add the andouille sausage and okra, simmering for another 15 minutes.
10. Gently stir in the shrimp, cooking just until they turn pink and opaque, about 3-4 minutes.
11. Tip: Overcooking the shrimp will make them rubbery; add them last for perfect texture.
12. Remove the bay leaves and stir in the fresh parsley before serving.

Mouthwatering doesn’t even begin to describe this gumbo. The shrimp are tender, the sausage adds a smoky depth, and the okra brings a slight crunch. Serve it over a mound of fluffy white rice, and don’t forget a dash of hot sauce for those who dare.

Spicy Shrimp Gumbo with Okra

Last summer, I discovered the magic of Spicy Shrimp Gumbo with Okra during a trip to Louisiana, and it’s been a staple in my kitchen ever since. There’s something about the combination of spicy, savory, and slightly sweet flavors that makes this dish unforgettable.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 2 tbsp clarified butter
• 1 cup okra, sliced into 1/2-inch pieces
• 1/2 cup all-purpose flour
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 celery stalks, finely diced
• 3 garlic cloves, minced
• 4 cups seafood stock
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 2 bay leaves
• 1 tbsp Worcestershire sauce
• 1/2 cup green onions, thinly sliced
• 1/4 cup fresh parsley, chopped
• Salt to taste

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers.
2. Add the flour to the pot, stirring constantly to create a roux. Cook for 5-7 minutes until it reaches a deep golden brown color.
3. Tip: Keep stirring to prevent the roux from burning, as it can go from perfect to ruined in seconds.
4. Add the onion, bell pepper, and celery to the pot. Cook for 5 minutes until the vegetables soften.
5. Stir in the garlic, Cajun seasoning, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
6. Gradually whisk in the seafood stock, ensuring no lumps remain. Add the bay leaves and Worcestershire sauce.
7. Bring the mixture to a boil, then reduce the heat to low. Simmer for 20 minutes, stirring occasionally.
8. Tip: The longer you simmer, the more the flavors will meld together.
9. Add the okra and shrimp to the pot. Cook for 5 minutes until the shrimp are pink and opaque.
10. Tip: Be careful not to overcook the shrimp, as they can become rubbery.
11. Remove the bay leaves and stir in the green onions and parsley. Season with salt to taste.

Hearty and rich, this Spicy Shrimp Gumbo with Okra boasts a velvety texture with a kick of heat that lingers pleasantly. Serve it over a bed of steamed rice or with a side of crusty bread to soak up every last drop of the flavorful broth.

Conclusion

Mouthwatering and packed with flavor, our roundup of 12 Delicious Spicy Shrimp Gumbo Recipes offers something for every taste. Whether you’re a seasoned chef or a cooking novice, these dishes promise to spice up your mealtime. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share your gumbo adventures with friends by pinning this article on Pinterest. Happy cooking!