New Orleans Shrimp Gumbo Recipe


Main Ingredient


 Shrimp2 Pound
 Chicken seasoned stock base4 Teaspoon
 Margarine4 Tablespoon
 Instant minced onion1 Tablespoon
 Water4 Cup (64 tbs)
 Tomatoes1 Can (10 oz)
 Chopped celery1 1⁄2 Cup (24 tbs)
 Cooked ham1⁄2 Pound, cubed
 Green pepper1⁄2 , chopped
 Bay leaf1
 Garlic1 Clove (5 gm), sliced
 Thyme1 Teaspoon
 Okra4 Cup (64 tbs), sliced (Fresh Or Frozen)
 File powder1 Tablespoon (Use Gumbo One)
 Flour2 Tablespoon
 Steamed rice4 Cup (64 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3113 Calories from Fat 698

% Daily Value*

Total Fat 78 g120.3%

Saturated Fat 16.1 g80.4%

Trans Fat 0 g

Cholesterol 1378.9 mg

Sodium 6448.4 mg268.7%

Total Carbohydrates 328 g109.5%

Dietary Fiber 35 g139.8%

Sugars 21.5 g

Protein 268 g536%

Vitamin A 198.5% Vitamin C 441.9%

Calcium 116.3% Iron 230.9%

*Based on a 2000 Calorie diet


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.