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Shrimp Gumbo

A crisp green salad and crusty French bread complete this shrimp gumbo meal. I always have hot sauce available when I serve this and have found that the instant microwave rice packages make the process a little easier. —Jo Ann Graham, Ovilla, Texas
  • Total Time
    Prep: 30 min. Cook: 1 hour
  • Makes
    11 servings

Ingredients

  • 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

Directions

  • In a Dutch oven over medium heat, cook and stir flour and oil until caramel-colored, stirring occasionally, about 12 minutes (do not burn). Add the celery, green pepper and onion; cook and stir until tender, for 5-6 minutes. 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 until shrimp turn pink, 10 minutes. Stir in file powder. Serve with rice.
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.
Nutrition Facts
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.

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Reviews

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Average Rating:
  • lmp619
    Jun 8, 2020

    I hate reviews that substantially omit or add ingredients to the published recipe, BUT . . . I added a link of Andouille sausage (Hillshire Farms) to the recipe, and followed everything else in the recipe except for the cayenne pepper. I wanted the gumbo to cook before I added any cayenne. The sausage gave us all the "hot" seasoning we needed. You can add more cayenne at the end if it's still not spicy enough for you. This is an easy recipe for a great gumbo (adding Andouille sausage !!) and have made it numerous times.

  • mltabarez
    May 18, 2020

    Made it as instructed, except that I put significantly more cayenne in. LOVE THAT SPICE!

  • Nickcol
    Jan 2, 2020

    I made the gumbo for New Years and it came out delicious. I did add garlic powder and Cajun season to the recipe. I feel like the recipe could use more shrimp. When I make it again I will add another bag of shrimp outside of that the flavor was good and everyone enjoyed it.

  • dcscake_OH
    Dec 28, 2019

    Made this recipe for Christmas Eve, everyone liked it. I think I would add more tomatoes to it next time.

  • John
    Dec 15, 2019

    Great recipe, added bay leaf, a pound os beef sausage and a can of fire roasted tomatoes. I think next time I will throw in some lump crab along with every thing else!

  • Robert
    Feb 27, 2019

    Why is the recipe omitting chicken broth for seafood stock.Richer flavor!

  • Marjorie
    Jan 20, 2019

    Beautiful. I did not find it bland at all.

  • Realtytrainer
    Feb 5, 2017

    Excellent recipe. My picky husband flipped out over it. We will have this again and again. I used the Corn Starch and water to thicken it as I didn't have File' powder and it was fine. My husband added pepper flakes because he really loves spicy foods.

  • cimgraph
    Aug 2, 2016

    I made this about a month ago and we loved it! I'm making it again tonight. Added a bay leaf and can of chopped tomatoes.. Close to my mom's gumbo. I used fresh okra which adds more flavor, I believe. You can make it as spicy as you like. File' powder is always added last. It does help thicken the sauce. Yum! I forgot to add it is always better the next day...IF there is any left!!

  • Chumley5
    Feb 9, 2016

    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!