Shrimp Gumbo

Recipe by Chef Al LevinsohnCourse: MainCuisine: Seafood, Cajun



  • 1 cup vegetable oil

  • 1½ cup flour

  • ¾ cup bell pepper, diced

  • ¾ cup onion, diced

  • ¾ cup celery, diced

  • 1 lb andouille sausage

  • 6 cup chicken broth

  • Gumbo seasoning (recipe follows) to taste 1 lb large shrimp

  • 2 cup steamed rice

  • Green onion minced for garnish

  • Gumbo Seasoning
  • 1 tbsp cayenne pepper

  • 1 tbsp white pepper

  • 1 tbsp black pepper

  • 1 tbsp thyme

  • 1 tbsp basil


  • In a large cast-iron Dutch oven or heavy-gauge soup pot, heat oil until it begins to smoke. Add flour and immediately begin stirring. Be careful as the flour will create steam when it comes in contact with the hot oil. Continue stirring constantly, scraping sides and bottom of the pot to be sure no black specs appear. If black spots appear in the roux, you must start over. It should be smooth with consistent color throughout.
  • Cook roux to the color of an old penny. Remove from heat and add vegetables; be careful as they will produce a lot of steam. Sweat vegetables in roux until tender, add sausage and hot chicken stock. Bring to a full boil and reduce to a simmer, skimming foam as necessary.
  • Simmer for about 45 minutes to cook out the taste of the flour. Season to taste with gumbo seasoning, adding a small amount at a time until desired heat level is achieved. Just prior to serving, add shrimp and cook just until shrimp are firm, approximately four minutes. Serve with steamed rice and fresh-chopped green onion.


    Kincaid Grill
    6700 Jewel Lake Rd.
    Anchorage, AK 99502