Tasty and easy enough to make for a weeknight treat. Like some of the other reviewers, I replaced the ham with andouille. I also used two tbsp of oil for the roux, bringing it closer to the classic 50/50 mix of flour and fat. That only adds 27 calories per serving. For company or a special occasion, I would stick with a classic, not-at-all-cooking-light version of the recipe but I may make this again when I'm longing for something faster.
Shrimp and Okra Gumbo
Comments and Reviews 1-10 of 16
taylesworth Posted: 04/18/10
JeriKay01 Posted: 03/25/10
Super easy to make on a weeknight. Husband loved it and we will make again. Served with brown rice instead of grits.
EllenDeller Posted: 07/12/10
This has far too much tomato, which overpowers everything else. I needed to add quite a bit of extra broth, and serving on grits made the dish mealy. The roux needs to cook to a dark brown and needs more oil, even if that means doing the vegetables in cooking spray! It also needs a bay leaf, some hot sauce, and chopped green onions on top. I love gumbo, but not this one.
cathyslater Posted: 11/27/10
Very good and was able to find fresh okra which made a postive difference. I had our butcher just cut me one slice of smoked ham which was just right for the recipe. We are not able to find white grits in the NW so I had to use yellow Bob's Red Meal Yello Grits--made as suggested with the yogurt. Very good!
jeichert1980 Posted: 03/29/10
It was a lot spicier than expected. I love spicy foods but this was a tad overwhelming.
colbob Posted: 03/30/10
I made this recipe w/ a hint of reservation b/c my husband is from New Orleans and, as such, is VERY opinionated when it comes to cuisine from "his neck of the woods." However, it sounded good and easy to make, so I gave it a whirl. First things, first, I opted to add Andouille sausage instead of the ham. It added to the overall "heat", but neither of minded. Also, as mentioned by another reviewer, I opted for brown rice b/c I already had it. I also had to use frozen okra b/c my grocery store did not have fresh. Just cooked it by itself and added it to the pot as directed. The preparation was very straight forward and easy (as is usually the case with CL recipes). Now on to the eating party with my husband. After the first bite, he asked if it was his best friend's recipe. (Note: his best friend is also from LA and cooks a mean etoufee, jambalaya, gumbo, etc., ect. He knows how to cook cajun!) So I thought his question was an excellent initial commentary on the dish. Until the last fork-full, he had no complaints. If possible, I would probably rate this dish a 4.5. It was really delicious, easy to make and impressed my husband. PLUS, I'm fairly certain that this recipe likely had few calories (overall, as well as fat) than other "authentic," non-CL versions that we've had time and time again. :) I'd make it again in a heartbeat.
melissarhodes Posted: 08/18/10
Loved this recipe! A bit spicy but my family loved that. Used frozen okra which worked great.
hinrichluva Posted: 04/20/10
As someone fairly new to cooking & especially healthy cooking, I was very pleased with how well this recipe turned out! In the arena of light cooking, you can definitely run into some recipe clunkers that have no taste, but both my fiance & I loved this one! I will definitely make again!
HeatherLynn Posted: 06/08/10
This is a decent recipe, but it turned out surprisingly bland. We added more seasoning when it was done: Zatarain's cajun spices and lots of Frank's Hot Sauce. We were also mystified by the ham...why not turkey sausage? Joy of Cooking has a much more flavorful gumbo recipe. While this was good, it won't be replacing what we already make.
cakedeco Posted: 01/13/11
This recipe was really good considering it was a quick roux with a lot less fat. I substituted an andouille sausage for the ham. It still needed a bit more seasoning so added some Cajun garlic sauce which rounded it out quite nicely. Served it with some plain rice.
Fpjenkins Posted: 03/09/11
It has potential, however, we, here in LA love SPICY. Andouille, as one reviewer said, adds more flavor. The fat can also be cut, by making a DRY roux (flour browned in the oven, no fat added). Tomatoes need not be drained & no good gumbo maker omits BAY LEAVES! Hot Garlic Bread & rice & you are set!
jroget803 Posted: 04/28/10
This is a great light gumbo. Highly recommended
Caliraye Posted: 12/26/10
The recipe is very good and easy. Im not a big fan of tomatoes so I used half of the amount sugguested. Added a few extra shrimp, no reason, I just like shrimp. Really enjoyed this recipe, will definitely make it again! Will try it was andouilles sausage next time too.
Paris20170 Posted: 01/15/12
Great Recipe ..... I made it for Sundays Dinner and my family loved it. The quality was like I had it prepared by the top CHEF. I used fried okra on top instead of cooking it with the shrimp and tomatoes.
mararabb Posted: 02/14/13
The taste was very good. I used andui sausage instead of ham, added a bay leaf and didn't drain the tomatoes. My only issue is that it was still very thick and I had to use a good deal more chicken broth. Served it over just a little rice.
ashbyt Posted: 02/12/13
Sorry but it aint gumbo if you don't put it over rice! Great taste and recipe. I added a can of lump crab meat to mine and it turned out great. Andouille sausage is also a good alternative for ham.