The Recipes

Pork and Shrimp Gumbo

Anytime I see anything related to New Orleans on TV, I feel like I am right back on my last trip there a few years ago.  Great food, great flavors… and all worth replicating at home.  Gumbo isn’t as hard as it seems - it just takes a little elbow grease to continue whisking the roux until it is dark brown.

Note that I had some leftover pork that I used, but you can honestly use whatever proteins you like in gumbo… or none at all and just go vegetarian.  I won’t tell if you do, I promise.

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Pork and Shrimp Gumbo


- ¼ onion, diced
- 1 celery rib, diced
- ¼ bell pepper, diced
- ¼ c. flour
- ¼ c. blended oil
- 1 T. cajun seasoning
- 1 tsp. cayenne pepper
- 1 bay leaf
- 1 clove of garlic, minced
- 2 c. chicken stock
- 1 c. chopped pork (I had leftover shoulder, but any pork will do)
- 4 shrimp, peeled and deveined
- ¼ c. cooked rice
- parsley and scallions, chopped for garnish

Heat the oil in a large pot.  Once rippling, add the flour and whisk it until it turns dark brown.  The darker color it develops will give your gumbo more depth of flavor.

Add the onion, celery and bell pepper.  Season with salt and stir.  Let the vegetables sweat in the roux for 5-6 minutes, then add in the cajun seasoning, cayenne and garlic. Season with salt and pepper.  Stir to combine for a minute, then add in the stock and bay leaf.  Let the mixture simmer for 15 minutes.  Add in the pork and after two minutes, add in the shrimp.  Let the soup simmer for 3-4 minutes to cook the shrimp; just until they turn opaque and are cooked through.

Discard the bay leaf.  Ladle the gumbo into a shallow bowl.  Scoop the rice into the center of the bowl and garnish with the parsley and scallions.