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Shrimp Gumbo Recipe

Updated on August 3, 2010


You will need:

2 tbsp. Crisco Oil, divided

1 tbsp. plus 11/2 tsp all-purpose flour

1 pound shrimp, shelled and deveined

1 cup chopped celery

2 onions, chopped

11/2 pounds fresh okra, sliced

1 can (141/2 ounces) tomatoes

4 cups water

2 bay leaves

salt and pepper

1 can (6 ounces) tomato paste

1/2 pound lobster meat

hot cooked rice


  1. Combine 1 tbsp. plus 11/2 teaspoons Crisco Oil and flour in medium skillet. Stir constantly until rich dark brown. Stir in shrimp. Cook a few minutes. Set aside.
  2. Heat remaining 11/2 tsp. oil in large saucepan on medium heat. Add celery and onions. Cook until soft and transparent. Add okra. Cook until okra ceases to rope, about 30 minutes. Add undrained tomatoes,water,bay leaves,salt and pepper. Stir in shrimp mixture. Cover. Simmer 30 minutes, adding tomato paste after 15 minutes. Add lobster meat. Remove bay leaves before serving. Serve in flat bottom bowls over rice.



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    • Sky321 profile image

      Sky321 7 years ago from Canada

      Sounds great! I will have to try it.

    • cajunrooster profile image

      John David LeCoq 7 years ago from San Antonio, Texas

      Now, this is a great recipe. This old cajun boy is going to try this one out. I guess I never thought someone from North Carolina could come up with a great recipe like this. I will let you know how it comes out.

    • KFlippin profile image

      KFlippin 7 years ago from Amazon

      Now there's an authentic approach to making a roux, as well as the proper way to prep the vegetables, okra always needs to cook till it 'ropes' and after. Only thing I would add is a deep pot to put all in so the shrimp and roux can be added comfortably, and so anything else you have extra on hand will fit into your gumbo, like maybe some redfish and increasing your okra and celery and tomatoes, etc... if a crowd is suddenly waiting for your gumbo!