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Bayou Gulf Shrimp Gumbo

This recipe skips the traditional hard-to-find spices yet still delivers the true seafood flavor that’s beloved in the Louisiana bayou. —Wolfgang Hanau, West Palm Beach, Florida
  • Total Time
    Prep: 35 min. Cook: 5 hours
  • Makes
    6 servings


  • 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 dried marjoram
  • 2 pounds uncooked large shrimp, peeled and deveined
  • 2-1/2 cups frozen sliced okra, thawed
  • Hot cooked brown rice, optional


  • 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 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 if desired.
Nutrition Facts
1-1/2 cups: 287 calories, 12g fat (4g saturated fat), 204mg cholesterol, 792mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 2 fat.

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