From "River Road Recipes... The Textbook of Louisiana Cuisine," published in cooperation with your Daily InBox newsletter.


  • 2 pounds shrimp
  • 2 tablespoons oil
  • 2 tablespoons flour
  • 3 cups okra, chopped, or 1 tablespoon filé
  • 2 onions, chopped
  • 2 tablespoons oil
  • 1 can tomatoes
  • 2 quarts water
  • 1 bay leaf
  • 1 teaspoon salt
  • 3 gloves garlic (optional)
  • Red pepper (optional)

     Peel shrimp uncooked and devein.  Make dark roux of flour and oil.  Add shrimp to this for a few minutes, stirring constantly.  Set aside.  Smother okra and onions in oil.  Add tomatoes when okra is nearly cooked.  Then add water, bay leaf, garlic, salt, and pepper.  Add shrimp and roux to this.  Cover and cook slowly for 30 minutes.
     If okra is not used, add gumbo filé after turning off heat.
     Serve with rice.

SERVES: 6 - 8

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