Louisiana Gumbo

Oxmoor House
2 1/2 quarts


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2 (16-ounce) packages frozen cut okra, thawed
2 medium onions, chopped
2 tablespoons vegetable oil
7 cups water
4 cups cubed, fully cooked ham
2 bay leaves
1 tablespoon salt
1/2 teaspoon pepper
1/4 teaspoon dried whole thyme
2 pounds uncooked medium shrimp, peeled and deveined
1 (12-ounce) container Standard oysters, drained
Hot cooked rice


Sauté okra and onion in oil in a large Dutch oven until tender and lightly browned. Add next 6 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 1 hour. Stir in shrimp and oysters; cook, uncovered, an additional 10 minutes. Remove and discard bay leaves.

Serve gumbo over hot cooked rice in individual bowls.

Created date

February 2010