This is a very savory gumbo from Louisiana, that is for those of you who like shrimp! Serve over long grain rice.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet over high heat, add 2 tablespoons oil and flour to the pan, and whisk together quickly. Continue cooking and stirring until a dark roux forms. Stir in shrimp. Cook and stir for a few minutes, until the shrimp turns pink. Set aside.

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  • In another pan, heat 2 tablespoons oil over medium heat. Stir in okra and onions; cook until okra is tender. Mix in tomatoes. Add water, bay leaf, garlic, salt, red pepper, and the shrimp mixture. Cover, and cook slowly for 30 minutes.

Nutrition Facts

212 calories; protein 24g; carbohydrates 9.7g; fat 8.6g; cholesterol 179.4mg; sodium 670.2mg. Full Nutrition
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Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/08/2007
We enjoyed this recipe very much but with a couple of additions: Joe's cajun seasoning and Louisiana hot sauce. I used frozen Okra and deveined shrimp to keep it simple and fast. And I added an extra tablespoon of oil to the roux - makes it fail proof! Hearty and tasty! Enjoy! Read More
(77)

Most helpful critical review

Rating: 2 stars
03/05/2003
This recipe was very bland and the shrimp was tough after cooking it so long it was long in preparing. Add some cajun spices to it (louisianna hot sauce is wonderful)and use pre-deveined shrimp and frozen chopped okra and that would cut the prep time down a lot. Read More
(55)
40 Ratings
  • 5 star values: 11
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 6
  • 1 star values: 8
Rating: 4 stars
07/08/2007
We enjoyed this recipe very much but with a couple of additions: Joe's cajun seasoning and Louisiana hot sauce. I used frozen Okra and deveined shrimp to keep it simple and fast. And I added an extra tablespoon of oil to the roux - makes it fail proof! Hearty and tasty! Enjoy! Read More
(77)
Rating: 2 stars
03/04/2003
This recipe was very bland and the shrimp was tough after cooking it so long it was long in preparing. Add some cajun spices to it (louisianna hot sauce is wonderful)and use pre-deveined shrimp and frozen chopped okra and that would cut the prep time down a lot. Read More
(55)
Rating: 5 stars
01/24/2008
Because of some of the comments I added about a teaspoon of straight chili powder and extra garlic. Sooooo good! I had company and it was a big success. The added chili was just enough to make you start sniffing a bit at the end - not enough to cause even the two 8 year olds eating it any difficulties and they polished it off. I'll be making this again for sure. Read More
(50)
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Rating: 1 stars
01/05/2003
I found this recipe to be VERY bland and watery, and if you add the shrimp at the beginning it makes it very "TUFF" and I cant see it being from Louisiana with it having zero flavor. And to peel 2lbs of shrimp and chop all the other ingredients takes ALOT longer than 5 minutes. NOT RECOMENDED Read More
(33)
Rating: 4 stars
06/09/2009
This is a pretty standard gumbo recipe but always always wait until 5 to 10 minutes before serving to add the shrimp. Otherwise as others complained they'll be tough as shoe leather. I include a cup of chopped celery with the onion and bell pepper to be authentic. I always season with Tony Chachere's and some hot sauce (I love Cholula) and add sliced smoked sausage (which you can add early). Read More
(28)
Rating: 2 stars
10/10/2008
For everyone not from the south.. Friendly tip! I recommend to buy the shrimp with heads on them. You save the heads and boil them in a couple cups of water. It adds another layer of flavor to the gumbo! Read More
(20)
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Rating: 4 stars
05/03/2007
I thought this was a pretty good recipe once you add some flavor to it. I added some Tony Chachere's creole seasoning and cayenne pepper to taste and instead of red peppers I added green bell peppers. I also added some snow crab legs and you can't add the shrimp or crab legs until the last ten minutes or so or they will be tuff. It turned out pretty good once I added this to the recipe. Read More
(16)
Rating: 3 stars
01/05/2003
The prep time is actually much longer. Cutting up 3 cups of okra and shelling and deveining 2 pounds of shrimp take a lot longer than 5 minutes. It is also a bit bland. Read More
(16)
Rating: 4 stars
12/17/2006
I did change a couple of things on it though. I added Tony's seasoning along with the salt and pepper to taste. I also limited the amount of garlic used. Other than that everyone loved it! Read More
(12)
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