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Bayou Gulf Shrimp Gumbo
This recipe skips the traditional hard-to-find spices and still delivers the true seafood flavor beloved in the Louisiana Bayou and beyond.
6 Servings
Prep: 35 min. Cook: 5 hours
Ingredients
1/2 pound
Wright® Brand Bacon strips
, chopped
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3 celery ribs, chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
2 bottles (8 ounces
each
) clam juice
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon dried marjoram
2 pounds uncooked large shrimp, peeled and deveined
2-1/2 cups frozen sliced okra, thawed
Hot cooked rice
Directions
In a large skillet, cook bacon over medium heat until crisp. Remove
to paper towels with a slotted spoon; drain, reserving 2 tablespoons
drippings. Saute the celery, onion, green pepper and garlic in
drippings until tender.
Transfer to a 4-qt. slow cooker. Stir in the bacon, clam juice,
tomatoes, Worcestershire sauce, salt and marjoram. Cover and cook on
low for 4 hours.
Stir in shrimp and okra. Cover and cook 1 hour longer or until shrimp
© Taste of Home 2013
2 of 2
Bayou Gulf Shrimp Gumbo
(continued)
Directions (continued)
turn pink and okra is heated through. Serve with rice.
Yield: 6 servings.
Wine:
Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as
Sauvignon Blanc
or
Pinot Grigio
.
© Taste of Home 2013