Shrimp Gumbo

Yield: 10 servings (serving size: 1 cup gumbo and 1/2 cup rice)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 306
  • Fat: 9.8g
  • Saturated fat: 2.9g
  • Protein: 17.4g
  • Carbohydrate: 38g
  • Cholesterol: 88mg
  • Iron: 4.5mg
  • Sodium: 890mg
  • Calories from fat: 29%
  • Fiber: 2.1g
  • Calcium: 85mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
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