Bayou Gulf Shrimp Gumbo
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
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
