Does anyone have a great shrimp gumbo receipe?

4 Answers

  • 1 decade ago
    Favorite Answer



    4 tbsp. oil

    1 can (8 oz.) tomato sauce

    1 lb. fresh okra, washed, stemmed & sliced tissue thin


    3 tbsp. oil

    5 tbsp. all-purpose flour (don't use instant or self-rising)


    2 med. onions, finely chopped

    1 lg. green pepper, finely chopped

    3 lg. celery stalks, minced

    1/8 tsp. garlic powder

    2 1/2 qts. water

    2 tsp. salt

    Dash of cayenne pepper

    1 1/2 to 2 lbs. raw med. size shrimp

    4 qts. boiling water

    1/4 c. thinly sliced green onions with tops

    3 tbsp. minced parsley

    1. Begin the okra thickening first. It must cook a while before it's ready. Heat lard over moderate heat; add okra. Saute 10 to 12 minutes until golden, but not brown. Lower heat and continue sauteing okra, uncovered, very slowly for 1/2 hour. Add tomato sauce and cook, uncovered, for about 2 hours, stirring often.

    2. Cook Roux: Melt oil and stir in flour. Cook on low heat, stirring often, until flour turns a butterscotch color. Be very careful not to burn flour.

    3. Mix onions, green pepper, celery and garlic into roux; cook a few minutes.

    4. Blend 1 quart cold water into roux. Stir until thick. Add remaining 1 1/2 quarts water. Boil gently for 35 minutes until roux is reduced to half.

    5. Mix in reserved okra thickening, the salt, cayenne, and black pepper.

    6. Add the shrimp and cook, uncovered, for 10 to 15 minutes.

    7. Add green onions and parsley. Simmer a few minutes more.

    8. To serve, spoon hot cooked rice into soup bowls, then ladle gumbo on top.

  • MsCrtr
    Lv 6
    1 decade ago

    Shrimp Gumbo Casserole Recipe courtesy Paula Deen


    1 cup finely chopped onion

    1 cup finely chopped celery

    2 tablespoons olive oil

    2 bay leaves

    1/2 teaspoon dried thyme

    1 teaspoon lemon-pepper seasoning

    1 1/2 teaspoons House Seasoning, recipe follows

    1 cup chicken or fish stock

    1 (14 1/2-ounce) can diced tomatoes

    10-ounce package frozen cut okra

    2 cups shrimp, cleaned, peeled, and deveined


    1 egg, beaten

    1/3 cup milk

    12-ounce package corn muffin mix

    In an iron skillet, saute onion and celery in oil. Add bay leaves, thyme, lemon-pepper seasoning and House Seasoning. Pour in stock and add tomatoes and okra. Cover pot and gently simmer for 30 minutes. Remove from heat and stir in shrimp.

    To prepare the topping, preheat oven to 400 degrees F. Mix together egg and milk, add to muffin mix, and combine until just well-blended. Drop by tablespoonfuls on top of hot shrimp mixture, leaving the center uncovered. Bake 15 to 20 minutes.

    Cook's Note: This Southern dish usually is prepared and served in an iron skillet, but may be cooked in a frying pan with an ovenproof handle.

    House Seasoning:

    1 cup salt

    1/4 cup black pepper

    1/4 cup garlic powder

    Source(s): Just Me... Muah*
  • 1 decade ago


    4 ounces vegetable oil

    4 ounces all-purpose flour

    1 1/2 pounds raw, whole, head-on medium-sized (31-50 count) shrimp

    2 quarts water

    1 cup diced onion

    1/2 cup diced celery

    1/2 cup diced green peppers

    2 tablespoons minced garlic

    1/2 cup peeled, seeded and chopped tomato

    1 tablespoon kosher salt

    1/2 teaspoon freshly ground black pepper

    1 teaspoon fresh thyme, chopped

    1/4 teaspoon cayenne pepper

    2 bay leaves

    Preheat the oven to 350 degrees F.

    Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.

    While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.

    Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and stir to combine. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.

  • Anonymous
    1 decade ago


    4 tbsp. flour

    5 tbsp. fat

    2 tbsp. tomato paste

    1/4 c. diced celery

    1/2 med. bell pepper

    1 med. onion, chopped

    1 clove garlic, minced

    2 qt. boiling water

    1 tsp. salt

    Dash cayenne pepper

    2 bay leaves

    Pepper to taste

    2 (3 1/2 oz.) cans shrimp & liquid

    1 tsp. lemon juice

    1 tbsp. gumbo file

    2 c. orka

    Brown flour in shortening until medium brown. Add paste, diced celery, minced bell pepper, onion, garlic and okra. Cook on slow heat for 5-10 minutes. Add all cooked ingredients to the boiling water. Add salt, bay leaves, pepper and liquid. Cook for 45 minutes on medium fire. Add shrimp and let simmer for 5 minutes. Just before serving add lemon juice and gumbo file; turn off fire. Put over rice.

Still have questions? Get your answers by asking now.