Oh my lanta this shrimp and bacon gumbo is GOOD! It’s hearty, packed with flavor, and uses a lot of nice fresh ingredients. All gumbos start with a roux, a mixture of fat and flour. Sounds weird, but it does amazing things to this dish. Other than that you are free to add pretty much anything to gumbo! I chose to add some bacon for a nice smokey flavor and shrimp, cuz I love it. Usually there is the “holy trinity” aka onion, celery, and bell pepper. But I left the bell peppers out, but you can definitely add them in!
Here’s all the ingredients for GUMBO the Mini Pie way 🙂
6 slices of bacon, 4 Tablespoons of butter, 2 Tablespoons of flour, 1 large onion, 2 stalks of celery, 3 cloves of garlic, 1 cup of chopped tomatoes, 2 cups of broth (I used homemade seafood, but chicken works too!), 2 teaspoons paprika, 2 teaspoons creole seasoning, 1 teaspoon hot sauce, 1 teaspoon file powder (or you can substitute 2 bay leaves!), 1/2 lb. shrimp, salt and pepper. I served this gumbo with rice, but you can eat it on it’s own, or with bread!
This recipe starts with a whole lotta choppin’!
Start with the celery…
Then the OHNION.
And the garlique..
Now that those are out of the way, we can start chopping the BACON.
Add the bacon to a cold pan and bring it up to medium heat. Cook until brown and crispy about 3-5 minutes.
Remove the bacon from the pan. And add in the two tablespoons of flour.
Cook, while whisking for about 3 minutes until the flour begins to darken.
Then add in the chopped onion and celery.
Add in the creole seasoning and the paprika.
Let cook, stirring occasionally for about 5 minutes.
While this is happening, chop up some parsley…
Then toss the parsley and the bacon in with the veggies in the pan.
Stir until combined and then pour in the broth. I used some homemade seafood broth, but you can use vegetable or chicken broth too!
Then add in the tomatoes. You can use puree, chopped, or whole peeled tomatoes.
Stir to combine and add the hot sauce and gumbo file (remember you can use bay leaves too!) Cook for about 20 minutes on low, until the vegetables are completely softened.
Add the shrimp and cook until pink. It should only take about 3 minutes, make sure to not overcook and be ready to serve at this point!
Voila! You are done! Serve over rice and dig in! Recipe card is below!!!
- 6 slices of bacon, chopped
- 4 Tablespoons butter
- 2 Tablespoons flour
- 1 large onion, chopped
- 2 celery stalks, chopped
- 3 cloves of garlic
- 2 teaspoons paprika
- 2 teaspoons creole seasoning
- 1 teaspoon hot sauce
- 1 teaspoon file powder or 2 bay leaves
- 3 Tablespoons chopped parsley
- 2 cups of chicken or vegetable broth
- 1 cup of chopped, canned tomatoes
- 1/2 lb. shrimp
- salt and pepper to taste
- 1. Cook bacon in a large pan until brown and crispy.
- 2. Remove the bacon and leave the grease in the pan.
- 3. Add the butter to the pan and cook until melted.
- 4. Add the flour and whisk until completely combined. Cook for 3-5 minutes until darkened.
- 5. Add the chopped celery, onion, and garlic to the flour mixture. Cook for another five minutes, stirring occasionally.
- 6. Add the paprika, file, and creole seasoning. Add back in the bacon and the parsley.
- 7. Add the broth and tomatoes, stir to combine completely. Cook for another 10 minutes, until the vegetables are softened.
- 8. Add in the shrimp and cook until pink. Season with salt and pepper.
- Serve over rice and enjoy!
- You can substitute bay leaves for the file powder!