Louisiana Shrimp Gumbo
Recipes » Soups, Stews and Chili » Seafood non-chowder
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 !" - HelloDolly59Yield: 4 Ready in 40 minutes
Cuisine: AmericanMain Ingredient: Shrimp
85% would make again (reviews)
favorite of 640
people 302 people 
want to try
Add to Favorites
Try Soon
+ Calendar
+ Grocery
Notes Louisiana Shrimp Gumbo Preparation
Directions:
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
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
The beginning
photo by 
FatBoy2002
photo by 
slb13132020
Pitcure By GAR
photo by 
georgeross
Want detailed nutrition information, including line-by-line nutrition insights? Try BigOven Pro for Free for 14 days!
| Date | My private notes | |
|---|---|---|
|
Add notes with BigOven Pro!
|
Louisiana Shrimp Gumbo Reviews
|
Delicious! The only thing I would change about it is to not put so much bacon it was a bit greasy but still incredible!
|
|
|
|
|
|
Great 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...
|
|
|
I 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.
|
|
|
Being 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.
|
|
Substitute Tony Chachere's for the cayenne. We also added shrimp stock to the Chicken broth.
|
|
|
I tried this tonight for dinner... I added old bay seasoning to the spice list and added lump crab meat also.. It was great!
|
|
|
Too salty. Next time I would use chicken thighs and use the broth. The caned Broth was too salty.
|
|
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 !
|
|
|
I 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. |
|
|
good recipe, if you buy the pre-cut veggies you could easily make this in an hour for a quick dinner.
|
|
|
Very nice recipe, brought some memories of nola back.
|
|
I 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.
|
|
[I posted this recipe.] |
Tags
Blogger? Grab a link to this recipe
Want a link to this recipe? Just copy the text below and paste it into your blog:
here's how it will appear in your blog:
×
