GUYS. This Healthy Cajun Shrimp Gumbo is beyond words! Well, not really, cause I’m definitely about to tell you all about it. But if there was a way that I could just let you guys smell and taste this delicious recipe through the internet, there would literally be no words!
First things first, I’m not claiming authenticity, here. I myself am not Cajun, I just really like tasty recipes! And this one is loaded with all the flavor.
Savory, spicy, warm, delicious. I’m really loving this Healthy Cajun Shrimp Gumbo recipe!
So if you’re making gumbo, something that’s an absolute must is to start it with roux! The actual definition of roux is that it’s “a mixture of fat (especially butter) and flour used in making sauces”. In this case, I used a little bit of olive oil and whole wheat flour to get the job done!
I actually didn’t put a whole lot of roux in the recipe since my goal was to keep it as healthy as possible, so I didn’t have to cook it for as long as I normally would have. Normal shrimp gumbo recipes definitely use more of it! My biggest tip: don’t let the roux burn! Stay on it, stirring often and making sure that it doesn’t ever stick to the sides of the pan. It’s ready when it turns a dark caramel color!
I think you guys will really love this recipe 😉 It’s SO good! Personally, I love making it in bulk and having it throughout the week. Cody absolutely loves it, too!
Watch this video on how to make Healthy Cajun Shrimp Gumbo:
Here’s the recipe for this delicious Healthy Cajun Shrimp Gumbo:
Healthy Cajun Shrimp Gumbo
- 30 medium shrimp peeled, deveined
- 3 Tbsp olive oil
- 3 Tbsp whole wheat flour
- 1/3 onion
- 2 green bell peppers
- 1 garlic clove
- 1 Cup diced tomatoes
- 1.5 Cups chicken stock
- 1/2 Tbsp paprika
- 1/2 tsp oregano
- 1 Tbsp chili powder
- 2 Tbsp crushed parsley
- 1 Tbsp crushed bay leaves
- pinch cayenne pepper
- 1 Cup shredded kale
- 1 Cup cooked quinoa
- To create the roux, whisk the olive oil and flour over medium-high heat.
- Continue mixing with a wooden spoon (making sure to scrape the sides of the pan) for about 20 minutes, or until the the roux begins to turn a dark caramel color.
- Add the vegetables (except for the kale), then sauté until the peppers and onion begin to soften.
- Add the stock and spices, continue to cook.
- Once the mixture begins to bubble, lower the heat and add in the shrimp.
- Continue cooking for about 10 minutes.
- Lastly, add in the shredded kale.
- Remove from heat, top each serving with quinoa, and enjoy!