Recipe by Tara
"I like to add crabmeat to this hearty soup as well. Serve over rice with crusty French bread. Garnish with fresh parsley."
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
salt and pepper to taste
cayenne pepper to taste
chopped green bell pepper
chopped green onions
Ditto to the reduced water. I also used the following spices:
2 parts salt
1½ parts paprika
1 part cayenne pepper
1 part white pepper
1 part black pepper
1 part granulated onion
1 part granulated garlic
1 part crushed dried basil leaves
½ part crushed dried oregano leaves
½ part crushed dried thyme leaves
½ part crushed dried parsley leaves
This type of seasoning base is used in many New Orleans restaurants, from Emeril's to Commander's Palace to K-Paul's. It's not a universal seasoning, but it's a base upon which to build the seasoning of a dish, and is very versatile. It can also be used to give a little zing to your everyday cooking.
The amounts in this recipe are given by volume. So a "part" can be a cup or a teaspoon depending on how much seasoning you desire to make.
The base recipe was ok - but in needed a lot of extra spices to make it flavorful. I did try this first before rating it - so that's what the 3 star is base on. After some adjustments I would absolutley give this a 5 star.
1. Cooking the okra for 30 mins is way too long - by the time the dish is finished the okra is mush.
2. I added - 2 1/2 tbls Old Bay, 1 tsp basil, 1 tsp oregano, 1/2 tsp cayenne pepper, 2 tsp salt, 1 tsp pepper
3. Reduced the water to 6 cups
4. 2 tbls tomato paste
5. Next time I will add more tomatoes
With the added spices and reduced water this was a AMAZING! I served over rice. This was enough for me and my husband to have for dinner and both take left overs for lunch the next day.
Wasn't quite sure how to rate this recipe since it does need some doctoring, but the taste is delicious when all is said and done. I only used 6 cups of water (not 12!) to get right consistency. Also, used 3 tbsp tomato paste, 2-3 tbsp Old Bay, 1 tsp basil, 1/2 tsp each of oregano and thyme. And I still threw in a bit more (1/2 tsp?)cayenne to give it some kick. Boy was it good! Family gobbled it up with some french bread. Everyone is asking for the leftovers, but they are all gone! Will definitely be making this again.
I am constantly giving this recepie out. I changed a few things though. I only use half the water so it's more stew than soup. Also I use a premixed creole seasoning to season the shrimp a little bit then I add 1 Tbs to the pot. Yum!
I incorporated many of the suggestions and it came out great. 1st (from a review that no longer is here?), if you use frozen okra, boil the okra a minute or two, then cook 50% longer than indicated in the recipe. I might microwave instead of boil it next time, though. 2nd, cut the water significantly. I used 8 cups. 3rd, I added a lot (?1/8 cup?) of Old Bay seasoning, some paprika and ~ 2T Emeril's seasoning (not much) for more taste. 4th, to reduce cost, I substituted 1# chicken breast (boneless/ skinless) for 1 of the #'s of shrimp. I seasoned the chicken with Old Bay and black pepper, set it aside and then quickly browned it in a non-stick pan before adding it at the same time as the shrimp. Served it to friends, and they loved it! Also, not sure about the serving size-calories in the nutrition info. This made a lot more than 6 servings, and I was going by 2 cups/person. I calculated it out at about 215 cal & 5g fat/ 2 cup serving.
I'm on a budget and told myself I would only make this recipe with food I already had in the kitchen. So...I substituted a bag of Trader Joe's frozen pre-cooked shrimp (about $3) for the 2 lbs of fresh; I used a red pepper from my garden in lieu of the green; and I added two chopped-up pregrilled chicken breasts. I also reduced the water to 8 cups as suggested by previous reviewers. I sauteed the okra for half an hour, dumped the rest of the ingredients in the pot and set it to simmer...and then ran out to do errands for an hour and a half. I came back, spiced/salted the gumbo, and dished it out. The recipe turned out well; surely it would be best with the freshest raw ingredients, but given my restrictions, the soup turned out far better than canned gumbo and cheaper than the more purist version.
Finally, something from this website that's really, really good. I used half the water as one person advised and used lots of cajun spices instead of just cayenne pepper, salt and pepper. Excellent and spicy!!!
Used 3 Cups water, 3 cups clam juice, 3 tbsp Old Bay, 1 tsp basil, 1 tsp oregano, 1 tsp thyme, added 1/2 lb scallops and this was fantastic. When I make it again, will probably cook the okra a little less. Expensive to make, and absolutely worth it!!
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp and Okra Gumbo
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 394
** Calories from Fat: 188
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how Chef John makes an intensely flavorful gumbo.
See what smoked sausage can do for a savory, spicy Cajun classic.
Discover the secrets to true New Orleans gumbo.