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Shrimp Gumbo

Shrimp Gumbo

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
CORWYNN DARKHOLME

CORWYNN DARKHOLME

This is a very savory gumbo from Louisiana, that is for those of you who like shrimp! Serve over long grain rice.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 9.7g
  • 3%
  • Protein:
  • 24 g
  • 48%
  • Cholesterol:
  • 179 mg
  • 60%
  • Sodium:
  • 670 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

  1. In a large skillet over high heat, add 2 tablespoons oil and flour to the pan, and whisk together quickly. Continue cooking and stirring until a dark roux forms. Stir in shrimp. Cook and stir for a few minutes, until the shrimp turns pink. Set aside.
  2. In another pan, heat 2 tablespoons oil over medium heat. Stir in okra and onions; cook until okra is tender. Mix in tomatoes. Add water, bay leaf, garlic, salt, red pepper, and the shrimp mixture. Cover, and cook slowly for 30 minutes.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Goldilox
71

Goldilox

7/8/2007

We enjoyed this recipe very much, but with a couple of additions: Joe's cajun seasoning and Louisiana hot sauce. I used frozen Okra and deveined shrimp to keep it simple and fast. And I added an extra tablespoon of oil to the roux - makes it fail proof! Hearty and tasty! Enjoy!

ARTHURBERTA
49

ARTHURBERTA

3/4/2003

This recipe was very bland and the shrimp was tough after cooking it so long, it was long in preparing. Add some cajun spices to it (louisianna hot sauce is wonderful)and use pre-deveined shrimp and frozen, chopped okra and that would cut the prep time down a lot.

Dos Flores
46

Dos Flores

1/23/2008

Because of some of the comments, I added about a teaspoon of straight chili powder, and extra garlic. Sooooo good! I had company, and it was a big success. The added chili was just enough to make you start sniffing a bit at the end - not enough to cause even the two 8 year olds eating it any difficulties, and they polished it off. I'll be making this again, for sure.

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