Everything from weeknight dinners to entertaining calls for our Chipotle Shrimp recipe. In just a few minutes, the fragrant marinade is ready. The taste of the shrimp really comes out when it is brushed while grilling.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ cup all-purpose flour
- ½ cup vegetable oil
- 1 tablespoon butter
- 1 cup chopped celery
- 1 cup chopped green onions
- 1 green bell pepper, chopped
- 6 cups water
- 1 (8 ounce) can tomato sauce
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic, minced
- 2 teaspoons salt, or to taste
- 1 teaspoon hot pepper sauce (such as Tabasco®), or to taste
- ½ teaspoon dried thyme
- 1 pound frozen chopped okra
- 1 pound catfish, cut into 2-inch pieces
- 1 ½ pounds peeled and deveined shrimp
- 1 tablespoon gumbo file powder, or to taste
- ½ teaspoon salt, or to taste
Instructions
- Put flour into a Dutch oven or large heavy pot and add flour. Turn heat to medium-high, put the pot on the burner, and cook, stirring constantly with a wooden spoon, until thick and bubbly, has a ‘peanutty’ smell, and is dark brown, about 10 minutes. Set aside to cool and thicken.
- Melt butter in a skillet over medium heat. Cook and stir celery, green onions, and bell pepper in hot butter until tender, about 10 minutes; add to pot with the roux.
- Stir water, tomato sauce, Worcestershire sauce, garlic, 2 teaspoons salt, hot pepper sauce, and thyme into the vegetable mixture. Bring the mixture to a gentle boil, reduce heat to medium-low, and simmer for 1 hour.
- Stir okra into the vegetable mixture and cook until tender, about 15 minutes. Add catfish, stir gently, and cook until the flesh is easily flaked with a fork, about 5 minutes. Gently stir shrimp into the mixture; cook until the shrimp are bright pink, about 3 minutes. Season with the file powder and salt; stir.
Nutrition Facts
| Calories | 344 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 159 mg |
| Dietary Fiber | 3 g |
| Protein | 25 g |
| Saturated Fat | 4 g |
| Sodium | 1130 mg |
| Sugars | 3 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious- I made a terrible mistake and forgot to buy celery. So I doubled up on onions and peppers. I threw in some Catfish nuggets for a surprise for the hubby. This is time consuming but so good.
Cannot get Worcestershire taste out of my mouth!
I loved it! I did make a few changes based on comments. First, I doubled the roux. Then, I used homemade seafood stock instead of water and tilapia instead of catfish. Finally, I used a Creole seasoning blend in addition to the thyme and salt, and I omitted the file because I couldn’t find it. It was so delicious even my eleven year old ate it!
It was good! I used a box of vegetable broth (4 cups) instead of straight water. I also make my roux with butter instead of oil. I didn’t t have filé powder but used a little cornstarch in water to thicken it a bit. I did add crabmeat, oysters, corn, and 1 can of Rotel. Yummy!
made in pressure cooker, used 1# crab meat and 28 oz shrimp. also made my own roux . followed the rest of the recipe as listed. also added gumbo crabsthe for flavor . turned out great
Altered only slightly. There’s never any left over.
I followed the recipe but increased the seafood portions. The recipe came excellent.
There is a typo on first line of instructions. “Add flour to flour….”
How do people give recipes five stars but change the ingredients or add extra? Five stars suggests PERFECT recipe and cooked as is without things like “this recipe was perfect but I added” five other things that wasn’t in the recipe. Please stop with the misleading reviews. This recipe wouldn’t have a 4.5 star if rated properly. Anyhoo… No chicken in gumbo? Wow. Just wow. I agree with the other poster to never add file. I grew up on gumbo and adding file is a huge no-no. We’ve always been taught to add our own per serving. Also the holy trinity should’ve been added to the flour. The very first sentence has a mistake. Add flour to flour?
I made this almost exactly as written and it was just as good as any gumbo I’ve had down south (and that’s a lot). Only slight variation is I used the Seafood Gumbo Stock also featured on this site in place of the water. And no file on hand (or in the grocery store out here in Cali) so I substituted with crab boil. And I added some crab claw meat to the mix at the very end. So so delicious.
Awesome gumbo! I changed it a little by eliminating fish and adding some slices of sausage and canned crabmeat along with the shrimp. I also used some beef bullion cubes to flavor and “kicked it up a notch” with more Cajun spices and Tabasco to taste. I didn’t have file powder, so left it out. Still awesome!
very good recipe. I did add more seafood. Oysters, shrimp and Tilipia instead of catfish.
I thought I’d try someone else’s recipe for gumbo, but I’m gonna go back to mine. I knew I was making a mistake when I grabbed the worchestershire sauce. Yuk! I like it in some things, but not gumbo. Also, I use a pound of Andouie sausage, which I like to render some of the fat out of and use it in the roux. I add the meat of a couple chicken thighs, diced Cod instead of catfish. I like the way it holds together and absorbs the flavors. It’s my “clean out the fridge” gumbo so I throw in some diced ham if I have it. The okra goes in early enough to break up and the shrimp dead last. For heaven’s sake, if you burn the roux, start over. Any Cajun knows file gumbo is going to be thicker. It’s supposed to be so, it sticks better to rice.
I made this recipe the other week, and loved it. However, I didn’t do EVERYTHING specified; using whatever meat I had on hand: shrimp, sausage, or chicken. And I have no idea what ‘file’ is and so didn’t worry about that. It was great, family loved it and I’m making it again tonight!
Disappointing. Any Cajun knows NEVER add file. It becomes stringy when heated. It is ONLY to be added on the rice before you add gumbo. This was very runny and thin. For 6c of water it is one cup of roux. In addition, the veggies are added TO the roux. This stops the cooking and adds flavor to the oil since you aren’t using sausage. Look further, this is not authentic or worth the expense. I was severely disappointed. Be warned. Waste of money.