This New Orleans Shrimp Gumbo Will Jazz UP Your Dining

This shrimp gumbo recipe is truly a winner. It is a favorite across the south and it is soooooo easy to make.

I recommend using fresh shrimp when you can get them but frozen is fine and will make an excellent dish. I like to use small to medium size shrimp. If you only have extra large size I suggest cutting them in half.

This was my mother's favorite gumbo. I often watched her make it and she loved to serve it to family and friends. She made her roux very dark but I don't recommend you try the really dark roux until you have experience. A caramel color or something a shade darker than peanut butter is perfect.

Shrimp Gumbo

Juanita's Shrimp Gumbo


1 stick butter or margarine (or 5 tablespoons Smart Balance)

1 pound cut okra (frozen is fine to use)

2/3 cup vegetable oil

1 cup flour

3 pounds raw shrimp peeled

1 cup sliced andouille (or lean smoked sausage)

2 onions chopped (about 3 cups)

1 large green pepper chopped (about 1 cup)

1 cup chopped celery

3 cloves garlic minced

2-1/2 quarts seafood stock or (chicken stock can be subsituted)

1 (14 ounce) can diced tomatoes

1 teaspoon Tabasco sauce

3 bay leaves

1 teaspoon Ragin Cajun Original Seasoning

Chopped green onions


First chop the vegetables and set aside covered. In a large heavy pot melt butter and cook the okra for about 15 minutes on medium heat, stirring often. Remove okra from heat and set pot aside.

In a separate heavy pot or skillet heat the oil, add flour and make a roux (see roux page for complete instructions) . When roux is caramel colored (a shade darker than peanut butter) add the chopped vegetables and stir well until soft (6-7 minutes).

Add one or two cups of broth to the roux and stir until smooth. Transfer to the larger pot containing the okra and combine the two. Add tomatoes, stock, garlic, andouille and seasonings, (hold the green onions) bring to a boil then reduce heat to low. Simmer uncovered for 1 hour. (2 hours is better if you have the time and patience). Stir gently at 15 minute intervals.

Add the shrimp and simmer 15-20 minutes on low heat. Do not over cook as the shrimp will get tough.

Serve with rice. Sprinkle chopped green onions on top as a garnish and flavor enhancer. You can serve this wonderful shrimp gumbo any time of the year and your family and friends will love it.

Will make 8-10 servings.

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Seafood Gumbo with Tabasco

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