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Fish, Americas

Shrimp gumbo with rice

Shrimp gumbo with rice is a Louisiana stew for 4 people, ready in 70 minutes, medium difficulty, for €4.60 per serving. Its success comes from the roux, a slowly cooked mix of flour and oil taken to the color of milk chocolate, which gives the dish its brown color and nutty flavor. The okra thickens the sauce naturally as it simmers.

Tonight, Louisiana lands on your plate with a shrimp gumbo, thick, dark brown, and deeply flavored.

Shrimp gumbo with rice
Total time
1 h 10
Difficulty
Medium
Cost per person
€4.60
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Shrimp gumbo with rice combines a deep brown roux, soft cooked vegetables, and shrimp that stay tender thanks to a short cooking time at the end. The chorizo adds a smoky edge, the cajun seasoning brings a clear but manageable kick, and the okra gives the sauce its characteristic slightly silky texture. The rice, cooked firm on the side, soaks up the sauce right when you serve it.

This is a Sunday dish or a relaxed weeknight project, best made when you have time to watch the roux without rushing. It suits adults who enjoy bold, slow cooked flavors, and it's less suited to kids because of the spices. It fits naturally into fall and winter menus, a good way to break from the usual rotation.

The ingredients

4 people

Fish counter

  • Peeled shrimp 600 g

Pantry

  • Flouroften in the pantry 4 tbsp
  • Oiloften in the pantry 4 tbsp
  • Chicken brothoften in the pantry 75 cl
  • Cajun seasoningoften in the pantry 2 tsp
  • Thymeoften in the pantry 1 tsp
  • Riceoften in the pantry 250 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1
  • Green bell pepper 1
  • Celery stalks 2
  • Garlic 3 cloves
  • Fresh or frozen okra 250 g

Butcher

  • Chorizo 100 g

Allergens Gluten, Shellfish, Celery

The step by step recipe

  1. Mix the flour and oil over medium heat, stirring constantly, until you get a chocolate colored roux. 20 min

    Don't look away from the pan, it can go from brown to burnt in seconds.

  2. Add the chopped onion, bell pepper, celery, and garlic to the roux to let them sweat. 10 min

    The roux will bubble when it meets the vegetables, that's normal.

  3. Pour in the hot broth little by little, add the sliced chorizo, the okra, the seasoning, and the thyme, then let it simmer. 25 min

    The okra naturally thickens the gumbo.

  4. Cook the rice in salted water during this time. 11 min

    Keep it fairly firm, it will sit in the gumbo afterward.

  5. Add the shrimp for the last five minutes and serve the gumbo over the rice. 5 min

    Adjust the heat level at the very end, not before.

Our tips to get it right

  • Chop all your vegetables and measure your spices before you start the roux, because once it starts coloring you can't leave it unattended to prep anything else.
  • Pour the broth in hot, not cold, this prevents lumps and helps the sauce come together faster.
  • If the gumbo looks too thick at the end, thin it with a little more hot broth rather than water, so you don't dilute the flavor.

The variations

  • Swap the shrimp for shredded chicken or chunks of white fish if you'd rather skip shellfish.
  • For a vegetarian version, skip the chorizo and shrimp, double the okra, and use vegetable broth instead.
  • For a milder, kid friendly version, cut the cajun seasoning in half and skip the extra heat at the end.

What to serve it with

  • Cornbread to soak up the sauce
  • Fresh, tangy green salad
  • Unsweetened iced tea

Storage

Gumbo keeps for 2 to 3 days in the fridge in a sealed container, ideally with the rice stored separately. It freezes well for up to 2 months without the rice. Reheat it gently on the stovetop, adding a splash of broth if the sauce has thickened too much.

Questions about this dish

Can you make the roux ahead of time?

Yes, you can cook the roux a day ahead and keep it covered in the fridge. Warm it gently before adding the vegetables so it regains its texture.

Can you use frozen okra instead of fresh?

Yes, frozen okra works just as well in this recipe and thickens the gumbo the same way. Add it straight from frozen without thawing.

Does gumbo freeze well?

Yes, but without the rice, which turns mushy once thawed. Freeze the gumbo on its own for up to 2 months and cook fresh rice when you're ready to serve.

How do you know when the roux is cooked enough?

The roux is ready when it turns a brown color close to milk chocolate and smells like toasted nuts. If it turns black or smells burnt, you need to start over.

How long does it take to make a shrimp gumbo with rice?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a shrimp gumbo with rice?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a shrimp gumbo with rice cost?

About €4.60 per serving, or €18.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, shellfish, celery. Always check the labels of the products you buy.

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