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spicy shrimp gumbo recipe

Shrimp Gumbo with Spicy Pumpkin-Squash Roux

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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Course Main
Cuisine Cajun
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Skillet
  • 1 Wooden spoon
  • 1 Knife
  • 1 Cutting board
  • 1 Measuring cups 1 set
  • 1 Measuring spoons 1 set

Ingredients
  

  • 1 pound shrimp peeled and deveined
  • 2 tablespoon olive oil
  • 1 cup pumpkin puree
  • 1 cup butternut squash diced
  • 1/4 cup all-purpose flour
  • 1 large onion chopped
  • 1 green bell pepper chopped
  • 2 celery stalks chopped
  • 4 clove garlic minced
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cup chicken broth
  • 1 bay leaf
  • 2 cup cooked white rice
  • 2 green onions sliced for garnish

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add onion, bell pepper, celery, and garlic, and sauté until softened.
  • Stir in flour, pumpkin puree, and butternut squash, cooking until the mixture turns a golden brown.
  • Add cayenne pepper, paprika, salt, and black pepper, stirring to combine.
  • Gradually whisk in the chicken broth until smooth.
  • Add the bay leaf and bring the mixture to a simmer.
  • Reduce the heat and let it cook for 30 minutes, stirring occasionally.
  • Add the shrimp to the pot and cook until they turn pink and opaque.
  • Remove the bay leaf and discard it.
  • Let the gumbo rest for 10 minutes before serving.
  • Serve the gumbo over cooked white rice and garnish with green onions.

Notes

To ensure the best flavor, it's important to cook the roux to a deep golden brown, as this adds a rich depth to the gumbo. If you prefer a thicker consistency, you can cook the roux for a bit longer, but be careful not to burn it. Adjust the seasoning to your liking and feel free to add more cayenne pepper for extra spice.
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