This spicy and flavorful gumbo is best served over rice. It's a nice change from gumbos cooked with a roux.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Warm oil in a skillet over medium heat. Stir in onion, bell pepper, celery, and garlic. Cook until soft, about 10 minutes.

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  • Dissolve bouillon cubes in hot water. Pour into skillet. Stir tomatoes, okra, and shrimp into skillet. Season with salt, cayenne pepper, thyme, bay leaves, and crab boil. Bring to a boil; cover, and simmer 30 minutes.

  • Place fish in skillet, return to boil; cover, and simmer 15 minutes more. Remove bay leaves, and serve.

Nutrition Facts

268.7 calories; 26.5 g protein; 8.8 g carbohydrates; 120.6 mg cholesterol; 1030 mg sodium. Full Nutrition

Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/06/2006
That's my kinda gumbo Read More
(18)

Most helpful critical review

Rating: 3 stars
04/12/2006
Good recipe. Allows for a lot of experimenting. I think next time I use it I'll not use fish but thats a personal preference. Rather soupy if you are looking for a thick gumbo. I thought it was quite good for a thick spicy soup. Read More
(7)
36 Ratings
  • 5 star values: 23
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/06/2006
That's my kinda gumbo Read More
(18)
Rating: 5 stars
07/27/2007
We have a load of striper that we caught on Lake Texoma and needed different recipes. This was yummy! I didn't have any shrimp but it turned out delightful! Thanks! We will make this again only with the shrimp! Read More
(13)
Rating: 5 stars
01/05/2008
I live in Alaska so I substituted halibut for the catfish. My family LOVED it! Read More
(13)
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Rating: 5 stars
04/05/2010
Fabulous, if you don't overcook the shrimp. Add shrimp right at the end! First try, followed the recipe (although we use soup base instead of bouillon) and loved it! Second time, substituted chicken soup base for the beef, added shrimp right at the end, and after shrimp cooked a few minutes, added about a cup of half and half. INCREDIBLE! Served over white rice. A new favorite! Read More
(12)
Rating: 3 stars
04/11/2006
Good recipe. Allows for a lot of experimenting. I think next time I use it I'll not use fish but thats a personal preference. Rather soupy if you are looking for a thick gumbo. I thought it was quite good for a thick spicy soup. Read More
(7)
Rating: 4 stars
03/10/2011
this was ok i had to substitue tilapia for the catfish but the fish wasn't the problem...the soup itself was just lacking something..next time i'll try adding some shrimp bouillon along with the beef i think that should do the trick. still good recipe though. Read More
(7)
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Rating: 5 stars
02/24/2010
LOVE LOVE LOVE this:) I have also used the liquid crab boil when making this and it creates the same flavor.:) Read More
(6)
Rating: 5 stars
12/22/2010
Delicious and simple to make. My husband not too crazy about okra so next time I will substitute with something else.... Read More
(6)
Rating: 5 stars
03/10/2009
Wonderful gumbo! I just put everything in the pot and let it simmer for an hour and a half which really let the catfish absorb the spices and flavors. My family was wary about the catfish at first but loved this recipe! Read More
(5)