Shrimp Gumbo

This is a proper Louisiana gumbo built on a dark roux made with bacon drippings, which gives the whole pot a smoky richness that oil-based roux just can’t match. The shrimp get stirred right into the roux before anything else, coating them in that toasty, nutty flavor from the jump.

The holy trinity of onions, bell peppers, and okra gets smothered separately in oil until the okra is nearly tender. Cooking the okra this way breaks down its sliminess so it thickens the gumbo naturally without that stringy texture people complain about. Tomatoes go in next to add acidity and body.

Let this gumbo rest after simmering. Like most Cajun stews, it tastes better when it sits and the flavors have time to deepen. Reheat slowly and ladle it over a mound of steamed rice.

Pro Tips

• Cook the roux low and slow, stirring constantly until it’s the color of dark chocolate; that’s where the deep, toasty flavor lives
• Smother the okra until the slime cooks off completely before adding it to the pot
• Remove the bay leaf before serving; a stray bite of bay leaf is not pleasant
• Add oysters or crabmeat in the last 15 minutes for a seafood gumbo with even more depth

Variations

• Add andouille sausage sliced into coins for a classic shrimp-and-sausage gumbo
• Use file powder (ground sassafras) instead of okra as the thickener for a different regional style
• Stir in a splash of Worcestershire sauce at the end for extra umami