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Shrimp Gumbo

 Shrimp Gumbo
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
11 ServingsPrep: 30 min. Cook: 1 hour


  • 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


  • 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

2 of 2

Shrimp Gumbo (continued)

Directions (continued)

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