Louisiana Shrimp Gumbo

Louisiana Shrimp Gumbo

16 reviews, 4.1 star(s). 87% would make again

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 !"


1 lb shrimp; (31-35 count), peeled, deveined
6 strips bacon, thick-sliced; diced
shrimp; Prepared
Saute in 3 T of Drippings:
1 c yellow onion; diced
1/2 c Celery; diced
1/2 c red bell pepper; diced
1 tb Garlic; minced
Combine. Stir in:
4 tb All-purpose flour
1 ts Dried Oregano
1 ts Dried thyme
1 ts Dried basil
1 ts Kosher salt
1 ts Black pepper
1 ts Cayenne
***Deglaze with:
3 T Fresh Lemon Juice
2 T Dry sherry
1 T Worcestershire Sauce
4 1/2 c Chicken broth
1/2 c rice, converted-style
***Stir in:
1 c frozen okra; sliced
4 tb scallions; chopped
shrimp and bacon; Reserved
***Garnish with:
celery leaves; Chopped

Original recipe makes 4




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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Calories Per Serving: 535 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I tried this recipe this week and it was delicious. My only change, as suggested, was to replace the Okra with Zucchini and as I never use sherry in cooking I used Jack Daniels. Definitely will be making this again very soon! Beverage Tip: Just some Budweiser goes great with this dish.
boulderados 1w ago

Despite the controversy over the recipe name, this is good food! All the components came together and taste great!
Valerie411 1y ago

Delicious! The only thing I would change about it is to not put so much bacon it was a bit greasy but still incredible!
Marlene83 2y ago

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...
boomer1946 3y ago

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.
MissFabulous 3y ago

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.
theyoncelived 3y ago

Substitute Tony Chachere's for the cayenne. We also added shrimp stock to the Chicken broth.
OZCat 3y ago

I tried this tonight for dinner... I added old bay seasoning to the spice list and added lump crab meat also.. It was great!
KaeWynn 4y ago

Too salty. Next time I would use chicken thighs and use the broth. The caned Broth was too salty.
hank07 5y ago

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