Hey y’all! As someone who’s been cooking gumbo since I could reach the stovetop, I’m gonna share my tried-and-true tips about adding frozen shrimp to your gumbo. Trust me, I’ve made all the mistakes so you don’t have to!
The Quick Answer
For frozen shrimp, add them to your gumbo 15-20 minutes before serving time. This timing is a bit longer than fresh shrimp (which only needs 10-15 minutes) because frozen shrimp starts off colder and needs extra time to heat through properly.
Why Timing Matters So Much
Listen up – timing ain’t just some fancy cooking rule. Get it wrong and you’ll end up with either:
- Rubbery, tough shrimp (nobody wants that!)
- Shrimp that hasn’t soaked up all those amazing gumbo flavors
- Unevenly cooked shrimp
Size Really Does Matter!
Here’s my super simple guide for different shrimp sizes
| Shrimp Size | Cooking Time |
|---|---|
| Jumbo | 20-25 minutes |
| Large | 15-20 minutes |
| Medium | 12-15 minutes |
| Small | 10-12 minutes |
My Frozen Shrimp Prep Tips
Before you toss those frozen shrimpies in, here’s what ya need to do:
-
Thaw Properly
- Don’t just dump em in frozen!
- Place in colander under cold running water for quick thaw
- Or thaw overnight in fridge if you’re planning ahead
-
Prep Work
- Peel and devein (leave tails on if you’re fancy)
- Pat dry with paper towels
- Give em a light sprinkle of salt
The Right Way to Add Frozen Shrimp
Here’s my foolproof method:
- Get your gumbo simmering (not boiling!)
- Add shrimp in batches (don’t crowd the pot!)
- Stir gentle-like, just enough to mix em in
- Cover the pot
- Let em cook till they’re pink and opaque
Pro Tips from My Kitchen to Yours
- If using other proteins (like sausage or chicken), make sure they’re almost done before adding shrimp
- Don’t overcrowd the pot – work in batches if needed
- Keep the temp at a gentle simmer
- Test one shrimp for doneness before serving
How to Know When They’re Done
Your shrimp are ready when:
- They’ve turned pink/orange
- Look opaque (not translucent)
- Curl into a loose “C” shape
- Float to the top
Common Mistakes to Avoid
Y’all, don’t make these rookie errors:
- Adding frozen shrimp directly to gumbo
- Overcooking (tough shrimp = sad gumbo)
- Stirring too much (let em be!)
- Adding all the shrimp at once
Making It a Meal
Once your shrimp gumbo is perfect serve it up right
- Over hot white rice
- Sprinkle with green onions
- Add hot sauce on the side
- Garlic bread for sopping up that good juice
- Cold beer (optional but recommended!)
Final Thoughts
Remember, cooking gumbo ain’t rocket science, but it does take some love and attention. The key with frozen shrimp is giving them enough time to cook through without turning them into rubber bands. Stick to these guidelines, and I promise your gumbo will have everyone coming back for seconds!
Got any gumbo questions? Drop em in the comments – I’m always happy to help fellow gumbo lovers get it just right! And don’t forget to share your own gumbo tips and tricks too – we’re all learning here!
P.S. – If you’re looking for more gumbo inspiration, check out my other recipes or share your own gumbo stories below!
Sections At A Glance
- butter
- all-purpose flour
- onion
- celery ribs
- green bell pepper
- garlic clove
- bay leaf
- diced tomatoes
- thyme
- hot paprika
- black pepper
- salt
- chicken or vegetable broth
- okra
- raw shrimp
Making Cajun Shrimp Gumbo
This yummy gumbo recipe is made with a traditional Cajun Holy Trinity, (onions, bell peppers, and celery), but its not made with filé powder. Filé powder is hard to find and though it does give some flavor its mostly used as a thickening agent.
However, I did make a nice medium colored roux. Using roux in a gumbo will also make the broth thicker and is something that my husband always does when making gravy at Thanksgiving.
This roux has a nice caramel color and took me about 5 minutes to make. However, some people like to make it even darker which takes even longer to make.
I also used okra (traditionally in gumbo) in my recipe. Okra has a natural thickening ability and I really like the way it tastes.
Shrimp is the main protein in this gumbo. Many people use andouille sausage in their gumbo and/or chicken but I wanted to make this more of a seafood dish. This way you can eat it during Lent too.
How to Cook With Frozen Shrimp | You Can Cook That | Allrecipes.com
FAQ
Can I add frozen shrimp to my gumbo?
Can You Use Frozen Shrimp in Gumbo? Yes. I do it all the time. Just make sure that it’s frozen raw shrimp, not pre-cooked frozen shrimp.
When should I add shrimp to my gumbo?
After 30 minutes, add the gumbo crabs, if using. Cook another 30 minutes. Add the shrimp and stir well. Add the salt, cayenne, Tony Chachere’s and hot sauce.Oct 16, 2013
Should frozen shrimp be defrosted before cooking?
No matter which cooking method you’re using for a particular recipe, shrimp must be thawed first in order to remove the digestive tract that runs alongside the top and under belly of the shrimp and that is a MUST.
How do you keep shrimp from getting tough in gumbo?
Try dry brining the shrimp in kosher salt and baking soda, 1 teaspoon of each per pound. Stir together and let rest in the fridge uncovered for about a half an hour before cooking. It does a much better job than a marinade. It plumps up the shrimp and makes them pop when you bite into them.