Shrimp Gumbo



10 servings (serving size: 1 cup gumbo and 1/2 cup rice)

Recipe from

Oxmoor House

Nutritional Information

Calories 306
Fat 9.8 g
Satfat 2.9 g
Protein 17.4 g
Carbohydrate 38 g
Cholesterol 88 mg
Iron 4.5 mg
Sodium 890 mg
Caloriesfromfat 29 %
Fiber 2.1 g
Calcium 85 mg


4 bacon slices
2 tablespoons vegetable oil
1/2 cup all-purpose flour
2 cups chopped onion
1 cup chopped green bell pepper
2/3 cup chopped celery
5 garlic cloves, minced
2 cups hot water
1 cup frozen cut okra, thawed
1 (14 1/2-ounce) can diced tomatoes, undrained
1 tablespoon Cajun seasoning
2 (8-ounce) bottles clam juice
2 bay leaves
1 1/4 pounds medium shrimp, peeled and deveined
1 (8-ounce) container Standard oysters, undrained
1 1/2 to 3 teaspoons hot sauce
5 cups hot cooked long-grain rice


Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 3 tablespoons drippings in pan; crumble bacon, and set aside.

Add oil to bacon drippings; place over medium heat. Add flour; cook, stirring constantly, 10 minutes or until very brown. Slowly add onion and next 3 ingredients; reduce heat to medium-low, and cook, stirring constantly, 4 minutes. Slowly add water, stirring well. Add okra and next 4 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 45 minutes, stirring occasionally.

Add shrimp and oysters; cook 10 minutes or until seafood is done. Stir in hot sauce. Discard bay leaves. Spoon 1/2 cup rice into each serving bowl; add 1 cup gumbo. Sprinkle each evenly with crumbled bacon.