Cajun Shrimp Gumbo Recipe




 Cut okra1 Pound (Fresh Or Frozen)
 Butter1⁄2 Cup (8 tbs) (1 Stick)
 Vegetable oil2⁄3 Cup (10.67 tbs)
 Flour3⁄4 Cup (12 tbs)
 Onions2 Medium, chopped
 Bell peppers2 Medium, chopped
 Green onions6 , finely chopped
 Garlic2 Clove (10 gm), peeled and chopped (Garlic Toes)
 Canned stewed chopped tomatoes28 Ounce (2 Cans, 14 Ounce Each)
 Shrimp stock3 Quart (Made Prior To Starting Gumbo)
 Raw shrimp4 Pound, peeled
 Salt2 Teaspoon
 Black pepper1⁄2 Teaspoon
 White pepper1⁄4 Teaspoon
 Red pepper1 Pinch
 Bay leaves2
 Tabasco sauce2 Dash

Nutrition Facts

Serving size: Complete recipe

Calories 5471 Calories from Fat 2624

% Daily Value*

Total Fat 297 g456.2%

Saturated Fat 89.5 g447.4%

Trans Fat 0 g

Cholesterol 3028 mg

Sodium 12828.5 mg534.5%

Total Carbohydrates 233 g77.6%

Dietary Fiber 41.4 g165.4%

Sugars 60 g

Protein 469 g938.5%

Vitamin A 269.5% Vitamin C 846.3%

Calcium 192.7% Iron 376.7%

*Based on a 2000 Calorie diet


In a large heavy pot, melt butter and add okra.
Cook okra over medium heat for 10 to 15 minutes, stirring often.
This should get rid of the ropy texture of the okra.
Remove from heat and set aside.
In another black iron pot or skillet, heat oil and flour to make the roux, stirring often until dark brown.
Immediately add onions, bell pepper and garlic to roux and continue to stir until vegetables are soft, about 5 minutes.
If mixture becomes too thick, simply add 1 cup hot water and stir until smooth.
Combine roux mixture with the okra in the large pot.
Add the shrimp stock, tomatoes and seasonings.
Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
Add shrimp and simmer for 20 minutes.
Adjust seasonings, if required.
Remove from heat and serve over fresh cooked rice.
Hot garlic French bread adds a nice touch