Husband's Grandmother's Shrimp Gumbo
Featured in Allrecipes Magazine

Husband's Grandmother's Shrimp Gumbo

ranch_maven 5

"My husband's grandmother taught me this recipe. She actually cooked for Cajun festivals. She used 40-gallon trash cans for her stock pots. People would line up for this authentic Cajun specialty. This recipe serves eight but multiplies well. Serve gumbo over cooked white rice."


3 h servings 343 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 343 kcal
  • 17%
  • Fat:
  • 21.8 g
  • 34%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 23.9 g
  • 48%
  • Cholesterol:
  • 165 mg
  • 55%
  • Sodium:
  • 922 mg
  • 37%

Based on a 2,000 calorie diet

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  1. Brown the sausage in a skillet over medium heat, discard the fat in the skillet, and drain the sausage slices on paper towels to absorb any excess grease. Set the sausage aside. Cook and stir the chopped bacon in the skillet until crisp, 6 to 8 minutes, remove the bacon, and set aside. Stir the okra into the hot bacon drippings, and cook and stir until the okra is tender, about 5 minutes. Drain the okra in a colander, and discard bacon drippings.
  2. Place the okra and diced tomatoes in a saucepan over medium heat, and bring to a simmer. Reduce heat to medium-low, and simmer the okra mixture for about 10 minutes.
  3. In a large soup pot, melt the butter over medium heat, and cook and stir the onion, green onions, green pepper, celery, parsley, and garlic until the onion begins to turn brown, about 10 minutes. Remove the vegetables but leave the butter in the pot. Stir in the flour, reduce heat to low, and cook the roux, stirring constantly, until it turns the color of milk chocolate, 30 to 45 minutes. Do not let the roux burn.
  4. When the roux reaches its correct color, whisk in 2 cups of water. Raise the heat to medium; stir in salt, pepper, cayenne pepper, thyme, and bay leaves, bring the mixture to a boil, and stir in the sausage, bacon, okra-tomato mixture, and 6 more cups of water. Reduce heat to medium-low, and simmer the gumbo, stirring occasionally, until the soup has thickened and the flavors are blended, about 45 minutes. Stir in the shrimp, and simmer until they turn pink and opaque, 6 to 8 more minutes. Discard bay leaves and adjust the seasonings, if desired, before serving.
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  1. 35 Ratings


I live in south Louisiana and have been making gumbo for 40 years. Thsi is absolutely the best gumbo recipe I have made and actually the only time that I have used a recipe for years. My husba...

I have been looking for a cajun shrimp gumbo like my great grandmother used to make, and this really, really comes close. The secret is the canned tomatoes and peppers. She always used it in a...

My husband LOVED it, as he loves anything spicy and Cajun. Personally, even though I'm not a finicky eater, didn't care much for it. Too many textures. But it's a good recipe and I"ll make it ag...

This dish is absolutely delicious, I made it w/o the okra b/c I had none but those were majority of my alterations. Puts me back on Bourbon street and warms me to my toes, this recipe is going ...

I have tried about 5 different gumbo recipes over the past couple of years, played with them and tried to tweak them to get the taste I wanted. Didn't have to do a thing to this is PER...

I made gumbo for the first time using this recipe. From the raves I received from all those that ate it, I can honestly say it was a big success. Wonderful recipe. Thank you.

I cut this in half and served it over rice with Artisan bread. Easy, delicious, and the family loved it!

This was fabulous! I made it last night exactly by the recipe, and it turned out great! We served it over rice with crusty french bread, and it made a hearty meal. Anyone planning to make it n...

The gumbo was wonderful, I left out the sausage and used crabmeat in addition to the shrimp. Lots of ingredients but a smaller yield than I would have liked. I will say that this really does tak...