This incredible Cajun-inspired soup is bursting with big, bold flavor thanks to the addition of lots of different spices. It is hearty and satisfying and sure to fill you up.
Yield: 4
Spicy Shrimp Gumbo
This incredible Cajun-inspired soup is bursting with big, bold flavor thanks to the addition of lots of different spices. It is hearty and satisfying and sure to fill you up.
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
Ingredients
- ¼ cup vegetable oil
- ¼ cup all-purpose flour
- 2 green bell peppers, diced
- 2 celery ribs, peeled and diced
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 tbsp Cajun seasoning
- 1 tsp fresh thyme leaves
- 2 bay leaves
- ½ tsp smoked paprika
- ⅛ tsp ground cayenne pepper
- 4 cups vegetable broth
- 1 28-oz can tomato
- 1 lb peeled shrimp
- 2 tbsp fresh parsley
- Salt and pepper, to taste
Instructions
- In a large pot or Dutch oven, heat the oil over medium-high heat. Whisk in the flour. Cook, while whisking, until the roux turns dark brown, about 5 to 10 minutes. Add the green peppers, celery, and onion. Cook, stirring, until the vegetables begin to soften, about 3 minutes. Stir in the garlic, Cajun seasoning, thyme leaves, bay leaves, smoked paprika, and cayenne. Cook until they are fragrant, about 30 seconds. While stirring, pour in the broth and add the diced tomatoes. Bring the soup to a boil then reduce the heat to a simmer. Cook, strring occasionally, until the vegetables are tender, about 10 minutes. Add the shrimp and cook until they are bright pink, about 5 minutes. Season the soup with the parsley, salt, and pepper.
- Serve immediately or store in the refrigerator for up to 3 days.
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