Ready in 40 minutes
Gumbo gets its name from the African word for okra, a standardgumbo ingredient which helps to thicken the soup. But don't cook okra long or it twill turn stringy.
"I have NEVER tried anything as adventurous as Gumbo, but with my 2010 resolution to cook new things I decided to give it a try. We are wimps when it comes to pepper so I did cut the black pepper and the cayenne down to 1/4 tsp, figuring I could add, but not remove! This recipe was so good and the color blend was beautiful. I complimented it with Cheddar Bay Biscuits and it was a hit. Will definately make it again !"- HelloDolly59
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Fry bacon until crispin a large soup pot over medium-high heat. Remove, drain on paper towels, andset aside. Pour off bacon drippings, reserving 5 T. Return the pot to theburner.
Peel and devein shrimp. Slice shrimp in half lengthwise. It will curl up like a corkscrew when cooked
Saute shrimp in 2 T. drippings for 3 min.over medium heat, stirring constantly. Remove shrimp and set aside.
Sauteonion, celery, bell pepper, and garlic in 3 T. drippings for 3 to 4 minutes,stirring constantly.
Combine flour and seasonings; stir into vegetables. Cook2 minutes, stirring constantly.
Deglaze with lemon juice, sherry, and Worcestershire, scraping up bits from the bottom of the pot.
Add the broth,and rice. Bring to a boil, cover, reduce heat to low, and cook 20 minutes.
Stir in okra, scallions, shrimp, and bacon. Remove from heat and letsit for 5 minutes.
Garnish with celery leaves.
Makes: 8 Cups
Recipe By: George Ross
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Marlene83 8 months agoDelicious! The only thing I would change about it is to not put so much bacon it was a bit greasy but still incredible!
slb13132020 11 month ago
boomer1946 1 year agoGreat recipe.....fairly easy to make and simply delicious.....only changes I made was that I added half a pound of baby scallops and substituted zuckini for the okra.....recipe is a definite keeper and will be making again real soon...
MissFabulous 1 year agoI was born and raised in Louisiana & by just looking at the ingredients I can tell you all that this is NOT anything you'd get from Louisiana.
theyoncelived 1 year agoBeing from Louisiana, I have to request you change the name. Take LOUISIANA out of the title. NEVER in my 37 years of life have I ever seen a shrimp, or seafood, gumbo made like this.
FatBoy2002 2 years agoSubstitute Tony Chachere's for the cayenne. We also added shrimp stock to the Chicken broth.
KaeWynn 2 years agoI tried this tonight for dinner... I added old bay seasoning to the spice list and added lump crab meat also.. It was great!
hank07 3 years agoToo salty. Next time I would use chicken thighs and use the broth. The caned Broth was too salty.
HelloDolly59 3 years agoI have NEVER tried anything as adventurous as Gumbo, but with my 2010 resolution to cook new things I decided to give it a try. We are wimps when it comes to pepper so I did cut the black pepper and the cayenne down to 1/4 tsp, figuring I could add, but not remove! This recipe was so good and the color blend was beautiful. I complimented it with Cheddar Bay Biscuits and it was a hit. Will definately make it again !
phancychef 3 years agoI was a little disappointed in the color of the gumbo, as I expected it to have a dark brown roux. I eat with my eyes, too. It tasted great, and I added a browning sauce, and that is all it needed to make a perfect gumbo.
silkmasterflash 4 years agogood recipe, if you buy the pre-cut veggies you could easily make this in an hour for a quick dinner.
Alex.Surf29 4 years agoVery nice recipe, brought some memories of nola back.
sgrishka 5 years agoI grew up eating my mom's gumbo which is made using a classic dark brown roux in true Louisiana Cajun fashion and is served over boiled rice. So I was a little leery of this recipe with its lack of a dark roux and having rice cooked in the gumbo. I wasn't sure what to expect..but it was wonderful! Tasted great and was very easy to make, we will certainly be having this dish again.
georgeross 5 years ago[I posted this recipe.]