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!
Looking for more healthy and delicious dinner recipes? Try out these Slow Cooker Beef Carnitas Tacos and this Dairy-Free Tuscan Chicken Skillet!
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
Ingredients
- 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
- salt/pepper
- 1 Cup shredded kale
- 1 Cup cooked quinoa
Instructions
- 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!
Philip J LaMely says:
This tasty shrimp gumbo was the best delight enjoyed by my wife and I. In addition, the late lunch included artichokes and shrimp cocktail as appetizers along with boil crab. The gumbo was the most delicious. This recipe will be repeated again. Thanks
Christine McMichael replied:
I’m so glad to hear that, Philip! Sounds like an amazing meal. Yum!
Myles says:
Is the shrimp cooked before you add it? I can’t really tell and I’m looking to make this tonight!! Help 🙂
Christine McMichael replied:
Hi, Myles! Yes, the shrimp is cooked. I hope you enjoy the recipe!
Julie says:
can this recipe be made in advance
Christine McMichael replied:
Hi, Julie! Yes it can 🙂 Feel free to make in advance and freeze for later!
Brianna says:
Made this last night and it. was. AMAZING!! Definitely will make again and again!
Christine McMichael replied:
So glad you enjoyed the recipe, Brianna! And happy to hear it’ll be a new fave!
Whitney E, R.D. says:
This recipe looks amazing. So full of flavor and nutritious as well! I cannot wait to make this, as I am an avid shrimp fan! I am drooling… 🙂
Christine McMichael replied:
Thanks, Whitney! 🙂
Lorie says:
This looks so good. I get into dinner ruts so this should be an easy way to change things up!
Christine McMichael replied:
Me too! Thank you!