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Bayou Gulf Shrimp Gumbo

Total Time

Prep: 35 min. Cook: 5 hours

Makes

6 servings

This recipe skips the traditional hard-to-find spices yet still delivers the true seafood flavor that’s beloved in the Louisiana bayou. —Wolfgang Hanau, West Palm Beach, Florida
Bayou Gulf Shrimp Gumbo Recipe photo by Taste of Home

Ingredients

  • 1/2 pound bacon strips, chopped
  • 3 celery ribs, chopped
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 2 garlic cloves, minced
  • 2 bottles (8 ounces each) clam juice
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried marjoram
  • 2 pounds uncooked large shrimp, peeled and deveined
  • 2-1/2 cups frozen sliced okra, thawed
  • Hot cooked brown rice, optional

Directions

  1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute the celery, onion, green pepper and garlic in drippings until tender.
  2. Transfer to a 4-qt. slow cooker. Stir in the bacon, clam juice, tomatoes, Worcestershire sauce and marjoram. Cover and cook on low for 4 hours.
  3. Stir in shrimp and okra. Cover and cook 1 hour longer or until shrimp turn pink and okra is heated through. Serve with rice if desired.

Nutrition Facts

1-1/2 cups: 287 calories, 12g fat (4g saturated fat), 204mg cholesterol, 792mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 2 fat.

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