Shrimp Gumbo Recipe

Reviewed on Mar. 23, 2013 by MCH22

I had been looking for a good Gumbo recipe for a long time. when I was given this one. after making this the first time all the Gumbo in my recipe draw was thrown away. the next day made copies and passed out to my co-workers. The one's who have made this swear the family was licking the bowl & begging for more. This is one yummy dish.

Reviewed on Sep. 18, 2012 by bthor

Simple to prepare and delicious

Reviewed on Apr. 15, 2012 by SassyLacey

I forgot to add that I did add bay leaf and a few drops of hot sauce. I also added no gumbo file and it was perfect for us.

Reviewed on Apr. 15, 2012 by SassyLacey

Such a great dish for any time! My husband and I love it and it is so easy to make. Even better the next day. This is a must for anyone who loves shrimp.

Reviewed on Feb. 22, 2012 by PTuttle

Loved this recipe. The only changes I made are were these: Added a bay leaf to the broth along with other seasonings, used 2 tsp. of Cajun seasoning instead of salt, pepper and cayenne, left out the extra salt because the chicken broth was salty enough, used about a third of a can of petite diced tomatoes since fresh tomatoes have no flavor this time of year. My husband suggested adding some thyme and using Rotel tomatoes to give it a little more kick next time. The spice level was about right for me, but I put out the bottle of Louisiana hot sauce for whomever wanted it hotter. I'm thinking of making this again soon and replacing some of the shrimp with catfish nuggets. Eating this on a meatless Lenten Friday is definitely no sacrifice!

Reviewed on Feb. 22, 2012 by adjustedstone

First it will be necessary to explain that File' is a powder mfg in LA from sassafras leaves. When gumbo is finished cooking remove pot from fire and add File' for once File' is added, the gumbo must never be warmed over. Take the File' and gradually drop into the pot of boiling hot gumbo, stirring slowly to mix throughly. Never boil the gumbo with the rice, and never add the file with the rice while the gumbo is on the fire, as boiling after the File' is added tends to make the gumbo stringy and unfit for use, else the File' is precipated to the bottom of the pot which is equally to be avoided. Source: The Times Picayune Cookbook 1901

Reviewed on Feb. 22, 2012 by adjustedstone

Wonderful. Some Gumbo's are too slimy and thick. For a true Gumbo see The Time Picayune Cookbook 1901. This is the real deal.

Reviewed on Feb. 21, 2012 by rbarnwell

This is delicious . I feel like a Cajun !!

Reviewed on Feb. 21, 2012 by CoCoa2012

This recipe was off the chain !!!

Reviewed on Feb. 20, 2012 by herbiehill

Just right . Having a mom that was Cajun we had a lot of this kind of food growing up . For our taste I did use two small Cayenne peppers and a pinch of Thyme and then The File'. Hummm good . Thanks TOH a good one .......H

Reviewed on Feb. 20, 2012 by Keen_LA

This is a great recipe for as far as it goes. I was born and raised in N. O., LA and learned to cook from my mother who was Cajun. French was her first language. Here are some tips you may like to try. If you don't like the slime the okra causes try frying it in a little oil before adding to the rest of the things. It takes quite awhile to get rid of the slime. Drain it on paper to remove as much oil as possible. Here is another tip if you don't like file like me add 1 lb crab meat instead. Another change that I do is to add a can of tomato with green chile instead of the chopped tomato and cayenne pepper. I don't know about other parts of the country but here in the South you can buy roux in a jar. I use this in place of the flour and oil. We can get it in a "light" roux which is what I use as I find the darker one tastes a little burned.

Reviewed on Sep. 06, 2011 by bill2398

Excellent gumbo, the only change I made was 2 put more garlic and 2 cans of stewed tomatoes

Reviewed on Jul. 04, 2011 by marken

I have family who live in Louisianna. Made this for them when they came to visit. They were very impressed with the meal. Thanks !!!

Reviewed on May. 15, 2011 by bburke2k10gb

Have made this recipe several times - we always enjoy! Can be followed exactly if you are an okra fan. I sub frozen cut green beans to suit our tastes, use jumbo shrimp and side with warm crusty sourdough for dipping in sauce; no rice. Plenty spicy for most (increase cayenne for extra 'hotties'.) Gumbo file powder gives the perfect finish - yummm!

Reviewed on Dec. 12, 2010 by cnctgl63

Awesome!! I have made this several times with shrimp and also with chicken and sausage.

Reviewed on Nov. 26, 2010 by hallsgirl

I tryed this in Jan or Feb and lost the recipe and have been looking everywhere for it. I left out scrimp and added chicken and smoked sausage. It was wonderful. Now I've got to make it again.

Reviewed on Nov. 12, 2010 by jamilfreeman

This recipe was great. I added cooked chicken, smoked sausage, and one bay leaf. So good!

Reviewed on Oct. 11, 2010 by kpurdy

Made this a few times for my family and they loved it. Lost the recipe and thought they were going to disown me! Thank goodness for TOH online!

Reviewed on Aug. 15, 2010 by alexboyer

good

Reviewed on Feb. 08, 2010 by Kristihuggs

Yummieee! This is a really, really good gumbo. I can't eat spicy so I left out the cayenne pepper and it was perfect for me. The rest of the family added hot sauce to theirs.

Reviewed on Feb. 04, 2010 by ladynutt

Awesome!!

Reviewed on Jan. 30, 2010 by edibile

this was a very tasty recipe and one I will pass on to others,and will us for famiy get togethers.