Homemade Shrimp Gumbo Recipe | Robyns.World

As promised here in another hearty soup, this time Homemade Shrimp Gumbo. I love soup and really enjoy the process of making homemade soup. It is comforting to eat and relaxing, at least for me, to make. Plus when you make your own soup at home you put in exactly what you want and leave out what you do not want. This one takes a while to make but it is not overly complex and it is well worth the time.

Along with loving soup I also love seafood. Shrimp gumbo popped into my head a week or so ago so I searched online for some recipes since I had never made it before. Plus wild caught shrimp was on sale at the grocery store this week. There are tons of recipes out there but I opted to try Alton Brown’s Shrimp Gumbo with a few small changes. One of the more interesting things about this recipe is that you bake the roux. Now I make roux regularly but it is always in the pot or skillet on top of the stove and I had never even heard of baking it. Alton knows best though so I went with that. His recipe called for 4 ounces of flour and 4 ounces of oil. I do not have a kitchen scale (I’ve put it on my wishlist now) so I had to look up about how much 4 ounces of flour was as a dry ingredient measurement and it said about 1 cup. It was quite a thick mixture so after the first 30 minutes of it baking I decided to add another ounce of oil which I think was a good call.

The original recipe called for uncooked head-on shrimp but that is not something that my grocery store ever has. Instead I just bought uncooked, shell-on, but no heads, shrimp. Unless you live on the coast you probably can’t get never frozen shrimp – even if it says fresh it was probably previously frozen, which is perfectly fine. Uncooked is the more important part and for this recipe you want the shells to make your own shrimp stock. I was talking with a friend about this and they didn’t even know you could make shrimp stock. I told them it is just like making a chicken stock or beef stock with the bones but with shrimp the shell is their bones – they are just on the outside instead of the inside. Making the stock is pretty much as simple as adding the shells to water and letting it cook.

Making shrimp stock

In southern cooking the use what they call the Trinity – onions, celery and green pepper. I am not a huge fan of green pepper on its own, but in recipes like this it really is perfect. Chopping up the veggies for whatever I cook at home is always relaxing to me. Taking the time to make sure I’m getting things the right size and focusing is calming for me.

Trinity - onions, celery, green peppers

After your roux has finished in the oven, remove it and place on the stove top. Now add your trinity of onions, celery and green pepper and don’t forget the garlic! Cook this for a bit until you start to see the onions get translucent.

shrimp gumbo roux and trinity

Add your other spices and seasonings along with your homemade shrimp stock, cover and simmer. After that you will add your andouille sausage, shrimp, and file powder. At this time you will be drooling over your pot of gumbo and enjoying the amazing smell!

shrimp gumbo cooking

This is NOT a spicy recipe, there is a small amount of heat, but not much. I personally prefer a lot more heat so I add more hot sauce to my own individual bowl when I eat it.

The recipe makes a good size batch of shrimp gumbo so you may have leftovers. You can put it in the fridge and reheat for several days and it will continue to taste better each time. I keep the cooked rice in a separate storage container so it doesn’t get too mushy.

Is this a recipe you will try? What changes, if any, would you make?



Homemade Shrimp Gumbo

Website Robyns.World


  • 5oz vegetable oil
  • 1 cup all-purpose flour
  • 1.5lb raw shrimp
  • 2 quarts water
  • 1 teaspoon Old Bay Seasoning
  • 1 cup diced white onion
  • 1/2 cup diced celery
  • 1/2 cup diced green pepper
  • 3 tablespoons minced garlic
  • 1/2 can petite diced tomato (half a 15 oz can, drained)
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon fresh thyme
  • 1/2 teaspoon cayenne pepper
  • 3 Medium dried bay leaves
  • 1/2lb andouille sausage
  • 1 tablespoon file powder (sometimes labeled as gumbo file powder)
  • cooked white rice
  • hot sauce of choice


Preheat oven to 350°.

In a large cast iron Dutch oven add the vegetable oil and flour and whisk together to combine well. Place in oven, uncovered, and bake for 1 1/2 hours, whisking every 30 minutes.

While the roux is baking prepare the shrimp. Peel the shrimp and if you are lucky enough to have head on shrimp, remove the heads as well. Set the shells and heads aside. Devein the shrimp also. Place prepared shrimp back in refrigerator. Take shells (and heads if you have them) into a pan along with 2 quarts of water and Old Bay seasoning. Bring to a boil and reduce heat. Simmer, uncovered, for about an hour until liquid reduces by about half. Strain the broth into a bowl and discard the shells.

When the roux is done baking remove from oven and place on stove top over medium-high heat.

Add the onions, celery, green pepper, and garlic to the Dutch oven. Stir constantly for about 8 minutes or until the onions start to turn translucent.

Add the tomatoes, salt, black pepper, thyme, cayenne pepper and bay leaves and stir to combine.

Now gradually add the shrimp stock you have prepared slowly. Whisk continually as you add. Once all the stock has been incorporated lower the heat to low. Cover the Dutch oven and cover. Cook for about 35 minutes.

Slice the andouille sausage into thin slices. Add to a skillet and saute for about 5-7 minutes to get a bit of browning on the sausage slices.

Uncover the Dutch oven and add the prepared shrimp and the browned andouille sausage. Stir to combine and let cook, lid off, about 10 minutes.

Add the file powder and stir well. Cook another 10 minutes. Taste the liquid for seasoning and adjust with salt, pepper, hot sauce, etc. to your desired level of flavor.

Add cooked rice to individual bowl and ladle the gumbo over the rice. Serve with additional hot sauce if you like.

Homemade Shrimp Gumbo - it takes time to make but it so worth it! Robyns.World