Shrimp Gumbo Recipe
- 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
- 1. 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.
- 2. 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.
1 cup: 159 calories, 7g fat (1g saturated fat), 102mg cholesterol, 681mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 15g protein Diabetic Exchanges:2 lean meat, 1 vegetable, 1 fat
Reviews for Shrimp Gumbo
"This recipe was great! I have already sent it to several friends and relatives. I made it the day before Mardi Gras and followed the recipe exactly with the exception of 2 things. I did not have any green onions or gumbo file powder but the okra thickened the gumbo nicely and I didn't miss the green onions. I will have plenty of gumbo for the freezer. The fact that this gumbo is low fat as well as low carb was definitely appealing to this Weight Watchers member. Thank you so much, Jo Ann Graham! Happy Mardi Gras!"
"Hearty, delicious, and pretty healthy! Can' t beat that! I also had it with chicken added."
"Loved it! Will make again for sure!"
"I followed the recipe exactly and I was really excited to try it, but once I did I was disappointed. I definitely felt like there was something missing. The flavors were just ok. I expected much more. Would not make again."
"This recipe was pretty good. I've tried cooking it a few times, each time making minor adjustments or additions to try and make it better suited to my family's tastes, but every time I make it it always feels like something is missing. It's not bad, but we won't be making it again."
"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."
"Simple to prepare and delicious"
"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."
"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."
"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!"
"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"
"Wonderful. Some Gumbo's are too slimy and thick. For a true Gumbo see The Time Picayune Cookbook 1901. This is the real deal."
"This is delicious . I feel like a Cajun !!"
"This recipe was off the chain !!!"
"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"
"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."
"Excellent gumbo, the only change I made was 2 put more garlic and 2 cans of stewed tomatoes"
"I have family who live in Louisianna. Made this for them when they came to visit. They were very impressed with the meal. Thanks !!!"
"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!"
"Awesome!! I have made this several times with shrimp and also with chicken and sausage."
"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."
"This recipe was great. I added cooked chicken, smoked sausage, and one bay leaf. So good!"
"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!"
"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."
"this was a very tasty recipe and one I will pass on to others,and will us for famiy get togethers."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.