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Shrimp Gumbo Recipe

Shrimp Gumbo Recipe photo by Taste of Home

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It's not Mardi Gras if you don't have gumbo! Enjoy this well-seasoned authentic gumbo, even if you're not from the bayou. —Jo Ann Graham, Ovilla, Texas

This recipe is:

Diabetic Friendly

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Shrimp Gumbo Recipe

Prep: 30 min. Cook: 1 hour

Yield: 11 Servings

30 60 90

Ingredients

1/4 cup all-purpose flour
1/4 cup canola oil
3 celery ribs, chopped
1 medium green pepper, chopped
1 medium onion, chopped
1 carton (32 ounces) chicken broth
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper
2 pounds uncooked large shrimp, peeled and deveined
1 package (16 ounces) frozen sliced okra
4 green onions, sliced
1 medium tomato, chopped
1-1/2 teaspoons gumbo file powder
Hot cooked rice

Directions

In a Dutch oven over medium heat, cook and stir flour and oil until caramel-colored, about 12 minutes (do not burn). Add the celery, green pepper and onion; cook and stir for 5-6 minutes or until tender. Stir in the broth, garlic, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Stir in the shrimp, okra, green onions and tomato. Return to a boil. Reduce heat; cover and simmer for 10 minutes or until shrimp turn pink. Stir in file powder. Serve with rice. Yield: 11 servings.

Editor's Note: Gumbo file powder, used to thicken and flavor Creole recipes, is available in spice shops. If you don't want to use gumbo file powder, combine 2 tablespoons each cornstarch and water until smooth. Gradually stir into gumbo. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutritional Facts 1 cup gumbo (calculated without rice) equals 159 calories, 7 g fat (1 g saturated fat), 102 mg cholesterol, 681 mg sodium, 9 g carbohydrate, 2 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat.

Originally published as Shrimp Gumbo in Taste of Home February/March 2010, p73

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Shrimp Gumbo

Shrimp Gumbo

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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.

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