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  Shrimp 2 Pound
  Chicken seasoned stock base 4 Teaspoon
  Margarine 4 Tablespoon
  Instant minced onion 1 Tablespoon
  Water 4 Cup (64 tbs)
  Tomatoes 1 Can (10 oz)
  Chopped celery 1 1⁄2 Cup (24 tbs)
  Cooked ham 1⁄2 Pound, cubed
  Green pepper 1⁄2 , chopped
  Bay leaf 1
  Garlic 1 Clove (5 gm), sliced
  Thyme 1 Teaspoon
  Okra 4 Cup (64 tbs), sliced (Fresh Or Frozen)
  File powder 1 Tablespoon (Use Gumbo One)
  Flour 2 Tablespoon
  Steamed rice 4 Cup (64 tbs)

Cook and clean shrimp; cut into bite size pieces, (Or, us frozen shrimp.) Heat margarine in large kettle or dutch oven.
Add onion, celery, green pepper and garlic; saute lightly.
Dredge okra with flour.
If you are using frozen okra thaw it first.
Add okra to kettle.
Continue to saute for a few minutes.
Add seasoned stock base, water, tomatoes, ham, bayleaf and thyme leaves.
Lower heat; cover and simmer 1 hour.
Add shrimp and cook 15 minutes longer.
Remove from heat.
Mix 4 or 5 tablespoons of the hot soup with the gumbo file, then add to soup.
Stir off of heat about 5 minutes or until thickened.
Do not cook after gumbo file is added.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3460 Calories from Fat 966

% Daily Value*

Total Fat 108 g166.1%

Saturated Fat 27.3 g136.7%

Trans Fat 0 g

Cholesterol 1592 mg530.7%

Sodium 6582.3 mg274.3%

Total Carbohydrates 326 g108.7%

Dietary Fiber 33.8 g135.3%

Sugars 20.4 g

Protein 283 g566.9%

Vitamin A 199% Vitamin C 443%

Calcium 119.5% Iron 243.7%

*Based on a 2000 Calorie diet

New Orleans Shrimp Gumbo Recipe