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Bayou Gulf Shrimp Gumbo

 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 ServingsPrep: 35 min. Cook: 5 hours


  • 1/2 pound bacon strips, chopped
  • 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


  • 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
  • turn pink and okra is heated through. Serve with rice.

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Bayou Gulf Shrimp Gumbo (continued)

Directions (continued)

  • Yield: 6 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.