Bayou Gulf Shrimp Gumbo Recipe

Publisher Photo

Bayou Gulf Shrimp Gumbo Recipe

Be the first to add a review
Publisher Photo
This recipe skips the traditional hard-to-find spices and still delivers the true seafood flavor beloved in the Louisiana Bayou and beyond.
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Cook: 5 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Cook: 5 hours

Ingredients

  • 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

Directions

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. Yield: 6 servings.
Originally published as Bayou Gulf Shrimp Gumbo in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2012, p50

Nutritional Facts

1-1/2 cups (calculated without rice): 285 calories, 12g fat (4g saturated fat), 204mg cholesterol, 1074mg sodium, 13g carbohydrate (6g sugars, 3g fiber), 32g protein.

  • 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
  1. 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.
  2. 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.
  3. Stir in shrimp and okra. Cover and cook 1 hour longer or until shrimp turn pink and okra is heated through. Serve with rice. Yield: 6 servings.
Originally published as Bayou Gulf Shrimp Gumbo in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2012, p50

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBayou Gulf Shrimp Gumbo

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review