Spicy Shrimp Gumbo

  • Yield : 8
  • Servings : 8
  • Prep Time : 45m
  • Cook Time : 30m
  • Ready In : 1:15 h
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Gumbo’s thickness is similar to that of stew. You may make it thinner by adding a cup of vegetable or chicken broth.


  • 1 large onion
  • 1/2 cup fresh parsley
  • 1/2 cup vegetable oil
  • 3/4 cup flour
  • 1/2 cup sliced green onion
  • 6 pods of diced garlic
  • 4 cups chicken broth
  • 1 package thawed frozen okra chopped if whole
  • 1 tsp salt
  • 1/2 tsp ground red pepper
  • 2 pounds medium shrimp, peeled and deveined
  • 3 cups steaming cooked rice
  • fresh parsley sprigs for garnish
  • 1/2 cup chopped celery


Step 1

Mince onions. Set aside. Snip enough parsley for 1/2 cup and set aside. Blend oil and flour in large stockpot. Cook over medium-high 10 to 15 minutes or until roux is dark brown.

Step 2

Add chopped onions, chopped parsley, celery, green onions and garlic to roux. Cook over medium-high heat 5 to 10 minutes or until vegetables are tender.

Step 3

Add broth, okra, salt and red pepper. Cover, simmer 15 minutes.

Step 4

Add shrimp and simmer for 3 to 5 minutes. Serve over hot rice.

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