It’s time to start celebrating Mardi Gras, so here is my shrimp gumbo recipe! With the New Year, it’s fun for me to reflect on how far I’ve come with Casa Bouquet and share 2017 year in review. I’m sharing some of the top posts for 2017. I am so grateful for my readers and the community of bloggers. 
Hurricane cocktail was the top post of the year. The main ingredient is passion fruit juice! This is so versatile – you can make up a pitcher of the juices to serve a crowd. It’s delicious from the pitcher or with dark rum added!
Two servings
The plastic cup chicken sound experiment is a fun craft activity for kids, looks like a joke, and is a great way to learn about sound and how musical instruments work.
Rodan + Fields eyelash booster by Brianne Monroe was the top guest post this year. Brianne has a knack for explaining how beauty products work in real life. I want to thank my other guest posters too: Amy Overbay, Michelle Benigno, Suzy Barile and Katie Park Taylor.
I’ve been so blessed this year to find a group of wonderful women to dance hula with regularly. So it makes me happy that my top post on Hawaii for 2017 was on hula culture, art, and practice.
The Dalire sisters dance together at Merrie Monarch 2013.
Holiday in Mexico was part of my Latin flavor film festival. Xavier Cugat leads his band with the help of his tiny chihuahua and Jane Powell and Roddy McDowell have a fun mid-century teen romance.
The school spirit baby bib is one of my favorites. It was so fun to coordinate fabrics to make my little grandson look like he was wearing his grandfather’s game day shirt and tie.
And here is another favorite, just in time for Mardi Gras season – shrimp gumbo, one of my favorite foods for Mardi Gras season. Gumbo is a famous type of stew or soup, made with any kind of seafood and sometimes chicken. Shrimp gumbo has a unique taste from the okra and filé. Filé is ground sassafras leaves! Shrimp and okra are plentiful in the summer too!
You will need a sharp knife, a large pot, big spoon, foil, and a baking pan for shrimp gumbo. (My pot is 8 quarts).
Preheat the oven to 350 degrees. Cover the baking pan with foil, dull side up. Carefully spread the flour thinly over the baking pan.
Place on the middle rack of the oven to toast the flour. Stir occasionally. After 30 min. the flour should be a tan color.
Dice the bell peppers and banana peppers into half inch squares. Mince the garlic. Louisiana has its own version of mirepoix called Holy Trinity. It is a chopped mixture of onion, celery, and bell pepper. If you decide to go this route, I suggest taking it easy with the onion and perhaps only use 2 slices of onion so as to not make the taste too prevalent.
Cut the tops off the okra and discard. Slice the okra into ½ inch slices.
Heat the pan to medium (I put a generous pat of butter in the pan – when it melts I know it’s hot.) Add the olive oil and immediately add the toasted flour. Stir together to make a roux. Cook and stir until smooth and the color of an old penny. This should take about 5 minutes.
Add the peppers, okra, and garlic. Cook and stir until the peppers lose their crispness.
Add beer and chicken broth. Add bay leaf, Cajun/Creole seasoning, and Pickapeppa sauce.
Bring to a boil, lower the heat to simmer. Cover and cook for about an hour (longer if you want the okra to really fall apart).
Add shrimp and cook for 10 more minutes. Add the gumbo filé powder. Remove bay leaf.
Mound rice into a bowl and serve gumbo on top. Serves 6. Serve with French baguette and put some gumbo filé and hot sauce on the table!
Tips: 1) Roux, okra, and filé are all thickening agents. You can get away with leaving either the okra or the filé out. 2) To defrost frozen cooked shrimp: Place shrimp in a bowl of cold tap water for 20 minutes. Pour into a colander and rinse. 3) This shrimp gumbo tastes fine with the addition of other seafoods (fish fillet, oysters, crabmeat), chicken, or even sausage. 4) You can make roux the traditional way by adding flour to oil in a hot pan. You will need to cook and stir for about 20 minutes.
Shrimp gumbo, a Louisiana classic soup served with rice. Shrimp, okra, and gumbo file provide flavor, and you can add more seafood and chicken - tasty!
Ingredients
- ½ cup flour
- 1 pat butter
- ½ cup olive oil
- 1 tsp minced dried onion (or two slice fresh onion)
- 1 cup diced bell pepper
- ½ cup diced banana pepper (or celery if preferred)
- 1 ½ cups okra, sliced into ½ inch rounds
- ¾ cup amber or dark beer (I use Blackened Voodoo)
- 3 cups chicken broth (use shrimp stock if preferred)
- 1 tbsp gumbo filé powder
- 1 bay leaf
- 2 tsp Pickapeppa sauce (or Worcestershire sauce)
- 4 tsp Cajun/Creole seasoning, or more to taste (I use Tony Cachere)
- 24 oz shrimp, peeled, deveined, tail off
- 2 cups hot cooked brown rice
Instructions
- Preheat the oven to 350 degrees. Cover the baking pan with foil, dull side up. Carefully spread the flour thinly over the baking pan.
- Place on the middle rack of the oven to toast the flour. Stir occasionally. After 30 min. the flour should be a tan color.
- Dice the bell peppers and banana peppers into half inch squares. Mince the garlic. Louisiana has its own version of mirepoix called Holy Trinity. It is a chopped mixture of onion, celery, and bell pepper. If you decide to go this route, I suggest taking it easy with the onion and perhaps only use 2 slices of onion so as to not make the taste too prevalent.
- Cut the tops off the okra and discard. Slice the okra into ½ inch slices.
- Heat the pan to medium (I put a generous pat of butter in the pan to melt to tell me when it’s hot.) Add the olive oil and immediately add the toasted flour. Stir together to make a roux. Cook and stir until smooth and the color of an old penny. This should take about 5 minutes.
- Add the peppers, okra, and garlic. Cook and stir until the peppers lose their crispness.
- Add beer and chicken broth. Add bay leaf, Cajun/Creole seasoning, and Pickapeppa sauce.
- Bring to a boil, lower the heat to simmer. Cover and cook for about an hour (longer if you want the okra to really fall apart).
- Add shrimp and cook for 10 more minutes. Add the gumbo filé powder. Remove bay leaf.
- Mound rice into a bowl and serve gumbo on top. Serves 6. Serve with French baguette and put some gumbo filé and hot sauce on the table!
Notes
Tips: 1) Roux, okra, and filé are all thickening agents. You can get away with leaving either the okra or the filé out. 2) To defrost frozen cooked shrimp: Place shrimp in a bowl of cold tap water for 20 minutes. Pour into a colander and rinse. 3) This shrimp gumbo tastes fine with the addition of other seafoods (fish fillet, oysters, crabmeat), chicken, or even sausage. 4) You can make roux the traditional way by adding flour to oil in a hot pan. You will need to cook and stir for about 20 minutes.
Nutrition facts for shrimp gumbo
1 recipe is 2362 calories. Makes 6 servings at 394 cal. These nutrition numbers depend on ingredients used.
Resource links
- http://www.realcajunrecipes.com/recipe/oven-made-roux/
- Oven made roux from Real Cajun Recipes
- http://www.seriouseats.com/2014/09/history-new-orleans-gumbo-okra-file-powder.html
- Gumbo, okra, and file from Serious Eats
- http://www.mardigrasneworleans.com/mgdates.html
- Mardi Gras dates from Mardi Gras New Orleans
Let’s talk story
The Three Kings arrive on January 6, the Twelfth Day of Christmas. That is the start of Mardi Gras season, which lasts until the day before Ash Wednesday, Fat Tuesday. Ash Wednesday is the beginning of the Lent fasting season, so traditionally people would use up all their fats on Tuesday by feasting. Mardi Gras season is a time for friends and family and good food.
Me and my Papa in New Orleans
Mardi Gras party menu
Hurricanes, Abita and Dixie beer, jambalaya, red beans and rice, muffuletta sliders, remoulade with baguettes, ham, and cheese, King cake. Download a free printable for your Mardi Gras table!
I’ll be looking for comments below, or contact me at lisa [at] casabouquet[dot]com.
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Related posts
| Muffuletta sliders | Hurricane cocktail | Red beans and rice |
We love gumbo = family favorite!
Thank you for joining us at last week’s Reader Tip Tuesday – we hope to see you at this week’s party. xo
http://www.jodiefitz.com/2018/01/16/reader-tip-tuesday-weeks-craft-recipe-party-14-2-2-2-2-2-2-2/
Hey Jodie, Glad you all like gumbo. I enjoy joining Reader Tip Tuesday.
Congratulations! Your post was my feature pick at #OverTheMoon this week. Each Hostess displays their own features so be sure to visit me on Sunday evening and to see your feature! I invite you to leave more links to be shared and commented upon. Please don’t forget to add your link numbers or post title so we can be sure to visit!
Hey Marilyn, Thank you so much for featuring my shrimp gumbo at the Over The Moon party. I’m really glad you liked my version of this classic Louisiana recipe!
I’ve never tried gumbo and I think it’s time for it! So mouthwatering…yummy!
Hey Emmi, Thanks for visiting. Let me know how your gumbo turns out. It’s a flavor like no other!
Super yum! I just love Cajun flavors and dishes!
Hey Christina, Thanks so much for visiting. I hope you get a chance to try making this gumbo.
Oops – By way, love those crazy old MGM musicals with Cugat!
Hey, thanks for stopping by! I always like to find fellow movie lovers. I wish Netflix would show more of these classics! I’m glad you approve of the gumbo! I bet you get better shrimp than I get.
I live on the Gulf Coast so it takes a lot for gumbo to impress me but boy this does look like it does the trick. By the way, lov
I love this recipe! I see you use Tony Cachere Cajun/Creole seasoning, we use it in everything, it’s the best!
Hey Betsy, I’m glad to find a fellow Tony Cachere fan. We’ve started using it on our deviled eggs, and it’s fabulous!
The recipe sounds good, and so does the movie. I’m going to have to watch Holiday in Mexico. I love classic movies.
Hey Danielle, Thanks for stopping by. I hope you try more of my classic movie film festivals! They are under my Culture tab.
I love gumbo..!! I look forward to giving this recipe a try. Fun fact: Did you know that gumbo literally means okra?
Hey Rusty, Let me know how your gumbo turns out!
I’ve never had gumbo before and boy does it look and sound delicious. I know my husband would like it too. I’m going to have to try the Hurricane Cocktail as well.
Hey Debbie, Gumbo takes some time to make, but it is really worth it! I think it’s interesting that it uses ingredients that would be good in the summer, but it is so satisfying and home-y in the winter months. And the beauty of the Hurricane is that it is delicious without alcohol too!
This Lousisana girl loves this post! It made me smile.
Hey Laura, I’m glad you like it! Shrimp and okra are so easy to get right now, I’m thinking this is a good weekend dish!