Recipe by CORWYNN DARKHOLME
"This is a very savory gumbo from Louisiana, that is for those of you who like shrimp! Serve over long grain rice."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
medium shrimp, peeled and deveined
1 (14.5 ounce) can
red bell pepper, chopped
ground black pepper to taste
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!
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.
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.
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.
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).
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 77
A simple tortilla topped with Mexican fillings gives you a burst of spicy flavor.
Flan, churros, tres leches cake? We have these and so many more. It's fiesta time!
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
See how Chef John makes an intensely flavorful gumbo.
See what smoked sausage can do for a savory, spicy Cajun classic.
See how simple it is to make rich and hearty Creole jambalaya.