"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." — ranch_maven
Watch video tips and tricks
smoked sausage links, cut into 1/4-inch slices
1 (14.5 ounce) can
diced tomatoes with green chile peppers
chopped green onions
finely chopped green bell pepper
finely chopped celery
chopped fresh parsley
salt to taste
ground black pepper to taste
uncooked medium shrimp, peeled and deveined
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 all her cooking.
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 again if only for him! LOL!
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 husband loved it and he is a true cajun. Don't leave anything out. Since I don't like to stand a long time with the roux, I have started using Savoie's Real Cajun Roux, it is a dry browned flour and comes in a pint jar. You cannot tell the difference from the roux that you make yourself. I wish I would have had it years ago. Anyone that wants a real southern cajun gumbo, just has to make this one.
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 straight into my cookbook :)
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 one...it is PERFECT and tastes just like the gumbo I had while visiting LA. Thanks for a GREAT recipe!
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!
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 take a long time, but it was very good.
* Percent Daily Values are based on a 2,000 calorie diet.
Husband's Grandmother's Shrimp Gumbo
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 196
See how simple it is to make rich and hearty Creole jambalaya.
Watch Chef John make a classic New Orleans gumbo.
See how to make grill-free New Orleans-style barbequed shrimp.