Shrimp Gumbo Recipe -
Shrimp Gumbo Recipe
  • READY IN 45 mins

Shrimp Gumbo

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 08, 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!

Most Helpful Critical Review
Mar 04, 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.

Jan 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.

Jan 05, 2003

I found this recipe to be VERY bland and watery, and if you add the shrimp at the beginning it makes it very "TUFF" and I cant see it being from Louisiana with it having zero flavor. And to peel 2lbs of shrimp and chop all the other ingredients takes ALOT longer than 5 minutes. NOT RECOMENDED

Jun 09, 2009

This is a pretty standard gumbo recipe, but always, always, wait until 5 to 10 minutes before serving to add the shrimp. Otherwise, as others complained, they'll be tough as shoe leather. I include a cup of chopped celery with the onion and bell pepper to be authentic. I always season with Tony Chachere's and some hot sauce (I love Cholula) and add sliced smoked sausage (which you can add early).

Oct 10, 2008

For everyone not from the south.. Friendly tip!*** I recommend to buy the shrimp with heads on them. You save the heads and boil them in a couple cups of water. It adds another layer of flavor to the gumbo!

Jan 05, 2003

The prep time is actually much longer. Cutting up 3 cups of okra and shelling and deveining 2 pounds of shrimp take a lot longer than 5 minutes. It is also a bit bland.

May 03, 2007

I thought this was a pretty good recipe once you add some flavor to it. I added some Tony Chachere's creole seasoning and cayenne pepper to taste and instead of red peppers I added green bell peppers. I also added some snow crab legs and you can't add the shrimp or crab legs until the last ten minutes or so or they will be tuff. It turned out pretty good once I added this to the recipe.


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  • Calories
  • 212 kcal
  • 11%
  • Carbohydrates
  • 9.7 g
  • 3%
  • Cholesterol
  • 179 mg
  • 60%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 24 g
  • 48%
  • Sodium
  • 670 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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