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Louisiana Shrimp Gumbo- A Stew for all Tastes

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Mardi Gras is just around the corner and what could be more emblematic of New Orleans than Louisiana Shrimp Gumbo? Even if you can’t travel to The Big Easy you can sample its delicious cuisine right in your home. Mix up a big pot and celebrate Fat Tuesday the NOLA way. This recipe has been updated from the original February 2015 version in order to provide a better experience for our readers. Last update February 2019. 

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For this recipe you will need: shrimp, kielbasa sausage, bacon, onion, celery, red bell peppers, jalapeño peppers, garlic, flour, oregano, thyme, dried basil, salt, pepper, lemon juice, dry sherry, Worcestershire sauce, clam juice, chicken stock, okra, scallions, brown rice. 

Louisiana Shrimp Gumbo in bowl with rice and a spoon.

Seafood Gumbo is a rich stew full of different meats and seasoning.

Authentic Gumbo Background

I discovered gumbo crosses all class barriers — Cajun or Creole — it appears on the tables of the poor as well as the wealthy. I learned this when we had dinner with Honey’s Louisiana born Aunts Emilie and Adèle.

The dinner was going along just fine until I asked them how to make a proper gumbo.

“Well, the only proper gumbo is a Creole seafood gumbo.” Aunt Emilie immediately piped in. “It has your shellfish, tomatoes, a delicious dark roux made with butter and flour, okra, and if I have filé, I’ll add that to the pot.”

“No, no!” said Aunt Adèle. “To get the taste of a true gumbo you need to make it the Cajun way. You have to add ham, chicken, and Andouille, plus the trinity. And we make our roux with oil and flour, no butter!”

“Ha! Oil!” said Aunt Emilie. “You can’t get a dark, tasty roux with oil. You need butter. Cajun cooking doesn’t have the refinement of Creole!”

“Really?” asked Aunt Adèle. “Why, then, are so many Cajun restaurants and no Creole?”

I swear those two sounded just like Ouiser Boudreaux and Clairee Belcher in Steel Magnolias. But in-between the friendly bickering I did learn quite a bit about shrimp and chicken gumbos.

All it takes to make a great gumbo is…

  • favorite meat
  • sausage
  • The Holy Trinity
  • dark roux
  • strong stock
  • okra
  • amazing seasonings
  • rice
A plate piled high with Louisiana Chicken Gumbo featuring okra slices, chunks of chicken, onions and tomatoes over white rice.

Louisiana Chicken Gumbo with Okra over rice

The evolution of seafood gumbo

Louisiana Shrimp Gumbo with Brown Rice in bowl with bread and glass of wine.

Just like Aunts Emilie and Adèle have different ways to cook their gumbo they couldn’t actually claim that the dish and method of preparation originated with either the Creole or Cajun people.

In fact, shrimp gumbo is a perfect example of the melting-pot nature of Louisiana cuisine: Gumbo derives from a West African word for okra, suggesting that gumbo was originally made with okra.

But there are those who use filé, which is dried and ground sassafras leaves, in their gumbo and that is a contribution from the Choctaws and possibly, other local tribes.

Then there is the French influence in the use of roux, although the roux in gumbos is much darker than in French cuisine.

Ingredients for Louisiana Shrimp Gumbo ingredients

Louisiana Shrimp Gumbo Ingredients

Cajun and Creole Gumbo Seasoning

Although they disagreed on countless things, the Aunts finally agreed on these seasonings for their gumbos.

  • Salt
  • Black Pepper
  • Garlic Powder
  • Onion Powder
  • Cayenne Peppe
  • Dried Oregano
  • Dried thyme
  • Paprika

Aunt Emilie admitted that Creole seasoning mixes use more paprika than Cajun mixes. Also, the mixes often include sweet basil, celery seed and white pepper.

I suspected that’s because Cajun cooking is rural and basic while Creole is citified. Aunt Adèle confirmed my suspicions by saying that she grew up in the some of the fancy seasonings weren’t readily available to them.

A proper Louisiana Gumbo

Louisiana Shrimp Gumbo Saute the Bacon and Sausage in a large Dutch Oven- First Step

Louisiana Shrimp Gumbo Sauté the Bacon and Sausage

People are very passionate about what constitutes the texture and consistency of a “proper gumbo” and exactly what should be in it.

Some Cajuns argue that no tomatoes or okra touch their gumbo, while some say that filé is necessary for the taste and texture.

I certainly wouldn’t want to be in the middle of some of those arguments — they get fighting mad!!

 Every October there’s a World Championship Gumbo Cook-off in New Iberia, Louisiana.

There you’ll find all sorts of combinations in the stew

  • Andouille or chorizo
  • Oyster
  • Chicken,
  • Ham,
  • Steak
  • Duck.

One ingredient that all agree upon — rice.

More Cajun and Creole Gumbo Similarities

Louisiana shrimp gumbo in brown bowl with a scoop of rice. in the center on top of wood tabletop and brown and black check napkin.

Both of them use the “the Holy Trinity” which is their version of the French mirepoix.

Traditional mirepoix calls for:

  • two parts diced yellow onions
  • one part diced carrots
  • one part diced celery.

A typical trinity

  • two parts diced yellow onions
  • one part green bell pepper
  • one part celery

Sometimes also garlic and parsley.

Part of gumbo’s appeal is that it’s very forgiving of the cook. Measurements don’t have to be exact you may substitute with what’s at hand. It’s a lot like our Chicken Minestrone Soup.

How nice is that?

Closeup of Louisiana Shrimp Gumbo in brown bowl with a scoop of rice.

A seafood gumbo that is meaty and very satisfying.

How about giving Louisiana Shrimp Gumbo a try? You can substitute chicken for the shrimp and chicken stock for the clam juice making it Chicken Gumbo.

And believe me this seafood Gumbo is as good as it looks. Give it a try — you’ll love it.

And as they say in Louisiana. . .

. . .Laissez les bons temps rouler! – Let the good times roll!

Tutti a tavola è pronto

Un caro saluto e alla prossima

If you like Gumbo you may enjoy

Chop Suey A Chinese American Classic

Pasta E Fagioli With Chicken

Chicken Cacciatore with Mushrooms 

All of these recipes are hearty family favorites we know you’ll love.

YOU MAY NEED…

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This is just like the Clam Juice we use in our recipe. Clam juice is so handy especially when you want that additional clam flavor. We even splash some more juice in the pot when we make mussels or a fish stew. When we make fish chowder we add some of this tasty juice to enhance the flavor of the chowder.

Overhead view of shrimp gumbo with a scoop if brown rice in the center of a brown bowl with white inside. Brown and black plaid napkin on the side.

Louisiana Shrimp Gumbo: A Stew For All Tastes

Whether you call it Cajun Gumbo, Creole Gumbo, or just Gumbo we call it delicious! This stew is so forgiving. Add whatever meat you want. Chicken Gumbo is very popular and you can easily substitute it for the shrimp. You prefer Andouille sausage to the Kielbasa? Put in what you and your family like. The blending of cultures is what gives this stew a depth of flavor that’s missing from other dishes. We guarantee that you’ll want to celebrate Mardi Gras more than once a year.

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Louisiana Shrimp Gumbo in bowl with rice.

Louisiana Shrimp Gumbo

This stew is rich in the flavors of the shrimp and smoked sausage. The okra and a darkened roux give it a thick depth and the dish is finished with rice.
 
 
5 from 49 votes
Print Pin Rate
Course: Main Course, Soup
Cuisine: American-Southern
Keyword: mardi gras, New Orleans dish
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8
Calories: 251kcal
Author: Marisa Franca @ All Our Way
As An Amazon Associate I earn from qualifying purchases.

Ingredients

  • 1 pound medium shrimp 31-35 count peeled, deveined and sliced in half lengthwise -- they'll curl up when cooked.
  • 4-5 oz. of kielbasa sausage sliced then sliced again in half moons you can also use andouille sausage**
  • 6 strips 1/2 lb. thick-sliced bacon
  • 1 cup yellow onion diced
  • 1 cup celery diced
  • 1/2 cup red bell pepper diced
  • 3 jalapeno peppers we left the seeds in -- we like it HOT!
  • 1 Tablespoon garlic minced
  • 1/4 cup all-purpose flour
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 3 Tablespoons fresh lemon juice
  • 2 Tablespoons dry sherry
  • 1 Tablespoon Worcestershire sauce
  • 3 cups bottled clam juice
  • 1 1/2 cups low-sodium chicken broth
  • 1 cup frozen sliced okra
  • 1/4 cup scallions green onions thinly sliced white and green part
  • Brown Rice made according to package directions we like to make extra so we have it for other dishes We like to add a scoop to the plated gumbo
  • An alternate method is to add 1/2 cup converted-style rice at the final boil with clam juice and broth.
  • Chopped celery leaves for garnish
  •  
  •  

Instructions

  • Slice the shrimp in half lengthwise and set aside
  • Fry bacon until crisp in a large soup pot over medium-high heat. Remove the bacon with a slotted spoon and let drain on paper towels and set aside. Pour off bacon drippings, reserving 5 Tablespoons. Return the pot to the burner.
  • Saute shrimp in 2 Tablespoons drippings for 3 minutes over medium heat, stirring constantly. Remove shrimp and set aside.
  • Saute onion, celery, bell pepper, and garlic in 3 Tablespoons drippings for 3-4 minutes, stirring constantly.
  • Combine flour and seasonings; stir into vegetables. Cook 2 minutes, stirring constantly.
  • Deglaze with lemon juice, sherry, and Worcestershire, scraping up bits from the bottom of the pot.
  • Add the clam juice and broth ( also the 1/2 cup converted rice if you want it cooked in the gumbo) Bring to a boil, cover, reduce heat to low, and cook 20 minutes.
  • Stir in okra, scallions, shrimp, and bacon.
  • Remove from heat and let sit for 5 minutes.
  • To serve you can pour the gumbo over a serving of rice or you can add a scoop of rice on top of the gumbo like we did.
  • Garnish with celery leaves.
  •  
  •  

Notes

  • * Don't cook the okra too long - it will turn stringy.
  • ** We use kielbasa sausage instead of andouille because we find it has less fat in it.
  • ***Whenever we make a dish we have all the items prepped ahead of time. For instance, we will mix the flour with the seasoning in a dish and in a measuring cup we will have the deglazing liquid ready to pour into the pot.
  • Inspired by a gumbo recipe in Cuisine At Home - June 2003 issue.
 
 

Nutrition

Calories: 251kcal | Carbohydrates: 16g | Protein: 18g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 163mg | Sodium: 1237mg | Potassium: 368mg | Fiber: 1g | Sugar: 4g | Vitamin A: 12.4% | Vitamin C: 38.5% | Calcium: 12.6% | Iron: 14.3%

Note: Recipes and content from ©2014- 2019 All Our Way are copyright protected. Please do not use content or recipe without prior written permission. If you want to share the information, please link to this post. Grazie.

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Comments

  1. Pat says


    Marisa I love gumbo! I don’t often find andouille sausage here but whenever i do I buy it to make sure I can make this. It’s so delicious!

    Reply

  4. Trish Bozeman says


    Wow this looks amazing! So… I’ve never had gumbo. Crazy, but true! But now I feel confident that I could make a great gumbo at home and I’ll be saving this for when that time comes. Thank you!

    Reply

  5. Annissa says


    I haven’t had gumbo in years! I used enjoyed it when we visited New Orleans every year, but we stopped making those trips after we had children. Now that the kids are older, a trip to the big easy is in order, but until then, I’m going to try your recipe! It looks amazing!

    Reply

  6. Traci says


    I love how easy this gumbo seasoning is to assemble…and ALL the flavor! Can’t believe it’s Mardi Gras time again, but this recipe is perfect for it! Thanks for sharing 🙂

    Reply

  7. DAna says


    A gumbo makes for such a great dreary rainy day comfort food. I’ve only made one once, but this has me wanting to go at it again. This recipe is also a lot quicker than the first recipe I used to make it, so bonus there! It’s still super chilly here in NC and we’ve had SO MUCH RAIN. So, I think this gumbo is in the forecast 🙂

    Reply

  8. Annemarie says


    Thanks for the history of gumbo and the differences between Creole and Cajun! I’ll make sure to keep all your tips in mind when I make it and maybe my New England self can make a proper gumbo too. 🙂 I’ll need to get to the store soon if I’m going to make it for Mardi Gras this year.

    Reply

  9. Debra says


    Would you believe I’ve never even tried gumbo. Sounds like everyone in your family is an expert of some sort on gumbo! Love that history to this dish. Now I will just have to make it.

    Reply

  10. Susie says


    Good minds must think alike or is it the cold temperatures? Like you, we love soup……Last week I made a large pot of jambalaya,…..which is similar to gumbo. Your gumbo recipe sounds delish and I plan to make it for my family. Thanks, Marisa……

    Reply

  12. Julie Menghini says


    We love New Orleans and the foods that we experienced when visiting. You can’t do any of their recipes justice unless about a pound of butter is included LOL! This gumbo looks amazing and I’ll be giving it a try. John and I just love recipes like this that have an amazing balance of flavors. We celebrate everything and this is just in time to plan our Mardi Gras gathering! Woo hoo!

    Reply

  13. Gloria says


    Loving the sound of this southern style recipe. I would love to visit LA just for the food alone. This looks perfect for a nice weekend dinner with friends. It has been a bit since I had gumbo…need to make this soon.

    Reply

  14. Emmeline says


    OK so I’ve never had gumbo!! But every time I see it or har about it I say to myself that yes, yes, I do need that in my life. Will have to try out your version!

    Reply

  15. Danielle Wolter says


    gumbo might just be my favorite thing ever. I love it so much, especially the part about it being so forgiving! I love that about it! The roux is really my favorite part of it, and i love the okra too!

    Reply

  17. Tracy says


    Gumbo has been on my list of must make for sooooo long now. I LOVE the shrimp in yours! I think it’s time to finally do it- thanks for the inspiration!

    Reply

  18. Claudia Lamascolo says


    this sure looks hearty and delicious! I have never had okra or even seen it before! LOL Mom never had anything like this and I guess I never got curious to try adding it. All the gumbo she made was pretty straight forward shrimps and sausage. i am so intrigued now by how delicious this is and get introduced to new ingredients!

    Reply

  20. Jyothi (Jo) says


    I looove stew, but damn never tried making shrimp gumbo. I will be making it very soon, it looks absolutely delicious, so filling and delicious! The flavors, all those veggies, and shrimp….and the rice….can I please have a bowl ?!

    Reply

  24. Amanda Mason says


    I love how versatile gumbos are! And I love your insight on the tribal aspects with the ingredients! Oh – and you used okra! Love that! Im SO trying this!!

    Reply

  26. Tammy says


    Gosh it’s been so long since I’ve had gumbo! Yours looks amazing, Marisa! It’s a the perfect day for a bowl of this and I wish I had some right now 😀

    Reply

  27. georgie says


    I’d love to give this a try! I’ve never made or had gumbo before but it’s on my ‘to-try’ list! This looks fabulous I love all the flavors you’ve got going on!

    Reply

  28. Kelly Anthony says


    Gumbo is something I grew up eating in my grandmother’s kitchen and a dish my husband loves to make, but I’ve never attempted it. Definitely going to try it now. Thanks so much!

    Reply

  29. Charity says

    I have no idea of what an authentic gumbo is supposed to taste like. I can tell you I made a recipe for one with a heavily cooked roux and no tomatoes or okra and it was inedible. Your version looks full of flavor and mjuch more to my liking. Thanks for the recipe!

    Reply

    • Marisa Franca says

      Hi, Charity! Let me say that we had a Louisiana born gumbo fan say it tasted better than she remembered.We’ve taken the gumbo several times to Mardi Gras pitch-ins and the pot is as clean as a whistle. It is good!!Let us know if you make it.

      Reply

  32. Veena Azmanov says


    I’ve been meaning to try this gumbo for a long time now. Looks so good. I finally have shrimp in the fridge. so this has got to get done soon. Sounds so easy and perfect for the season.

    Reply

  33. Lauren Vavala says


    So many big flavors in this recipe that is has got to be absolutely delicious! I’ve never made a gumbo before, but my fiance would love this one! Will have to try it soon!

    Reply

  36. Eileen Kelly says


    My family and I love gumbo! Your recipe is delicious and easy to follow! I love that you are not using file, it is hard to find and I love the spices you have chosen. This is the epitome of comfort food for me!

    Reply

  37. Claudia Lamascolo says


    I have never made a gumbo.. you sure are amazing with your array and talents of all cuisines. We are pretty boring here eating the same Italian or Mexican cuisines. I dont eat any meat so its hard for me other than greens and beans to eat. Everyone else I think will really love it if I made something like this. Sounds wonderful ! Its the only way for me to stay off medications no meats lol boy I wish I could be 24 again!

    Reply

  39. Alexis says


    So delicious! Oh my goodness, my family would go crazy for this dish. I’ll have to add it to our next meal plan.

    Reply

  40. Natalie says

    There’s so much good flavors going on i this stew. I love it. It’s so summery and super delicious. I love the shrimp + sausage combo. I know my hubby will like it since it has sausages in it 🙂 Saving this to try. Lovely recipe Marisa.

    Reply

  41. Tammy says

    Hi Marisa, your gumbo looks absolutely delicious! What a comforting meal! I haven’t had gumbo in ages but I’m craving a big bowl of this right now. 😀

    Reply

  42. Carmy says


    Lemme at this gumbo! The last time I had a gumbo was when I was down South! I’ll have to give this recipe a try because I am craving a gumbo dinner.

    Reply

  43. Celeste says

    It’s been years since I’ve had gumbo and this one looks so tasty, love the mound of rice in the middle. I’ll have to give this recipe a try for my family.

    Reply

  44. Noel Lizotte says


    Look at all the goodness in that gumbo! We love gumbo on those damp, cool fall days when the chill is into your bones. My husband loves it and I don’t usually have much left over!

    Reply

  45. Sally@Good Dinner Mom says


    Wow Marisa, this looks delicious! I actually happen to have file in my pantry that my sister-in-law brought me and haven’t used it yet. I’m definitely going to make your recipe for the gumbo and maybe add a little of that. But I love how your recipe calls for ingredients that everyone can get. Great post, yum!

    Reply

  46. Veena Azmanov says


    I love gumbo and have only eaten it in the US on my trips which 10 years ago were often. I have never been to Louisiana but heard great things about it. I’m going to save this for later when i’m in the mood for some comfort food.

    Reply

  47. Nicolas Hortense says

    Honestly, because I live in Australia I have never had gumbo before, but I always hear wonderful things about. And I noticed how many ingredients were in yours, so I am sure it tastes incredible. Thank you for sharing!

    Reply

  48. Nicole says

    This gumbo sounds so lovely. Okra is a bit hard to get around here and I’m not too keen on it either, but I would definitely want to try it in this dish.

    Reply

    • Marisa Franca says

      Hi, Nicole! When we can’t find fresh okra we use the frozen variety. I don’t think it’s got a distinct flavor within the Gumbo. You can leave it out but Gumbo helps to thicken the liquid.

      Reply

  51. swathi says


    Delicious, yes gumbo is classic dish of Louisina’s cuisine with it unique blend of spices and flavors . I love the way your put classic shrimp and okra gumbo. I need to to try.

    Reply

  52. Michelle says


    I’m blown away by all the flavors in your recipe, I need to find file powder or make my own so I can truly experience the authentic taste. Thank you for your recipe.

    Reply

  53. Ramona says


    I’ve never thought of mixing shrimp with okra and the addition of bacon makes it just a perfect meal for my liking for sure. I definitely have to make this. It sounds and looks amazing. Thanks for sharing! 😊

    Reply

  54. Laura says


    What a fantastic dish, Marisa. I am definitely going to try it, all the ingredients are a great combination. I tell you, I wouldn’t want to be involved in those types of arguments. People get so passionate about their cuisine traditions. Hide away, run away, I only intervene if someone put pineapple on pizza, that for me is crossing the border, LOL

    Reply

    • Marisa Franca says

      Hi, Laura! I know you’ll love the gumbo. The flavors come together to yield a really tasty dish. I can see why you’d want to intervene with the pineapple – I get a cold chill thinking about it. What gets my dander up is calling sugo – gravy. 😠

      Reply

  55. Tatiana says


    I bet the smell of this gumbo is so delicious! Every single bit of the photo screams eat me! ( hmmm, maybe not okra for me, but everything else!)

    Reply

  56. Sandhya Ramakrishnan says

    Living in the south now, we grow tons of okra as we use it a lot in our Indian recipes. I love your gumbo recipe and I will give it a try making it vegetarian. That sounds like a great recipe to make for the weekend lunch!

    Reply

  57. Catherine says

    It has been ages since I’ve had gumbo and this looks marvelous! Now I’m craving gumbo. With it being still so chilly here in NY I might have to make a pot this week…I know the family will love it!

    Reply

    • Marisa Franca says

      Hi, Catherine. I think we are skipping over spring and we’ll go directly into summer. It’s cold here too. The gumbo will definitely warm you and your family up.

      Reply

  58. Reesa Lewandowski says


    This is right up my husband’s alley! I am so getting all of these ingredients to make this ASAP! Thank you for sharing this!

    Reply

  59. Michelle says


    Hi Marisa, Your gumbo recipe sounds so delicious! I like that the proportions seem just right for a nice big pot for the family (with maybe a little left over.) Allot of gumbo recipes I looked at seem so enormous. I thought I’d be eating gumbo forever. This is just right.

    Reply

  60. Claudia Lamascolo says

    This gumbo is new for me and looks outrageously delicious I know my husband is going to love everything about it so its a must try soon. I need to get out and buy the ingredients. Thanks for opening up a new meal for us!

    Reply

    • Marisa Franca says

      Ciao, Claudia! We introduced this meal to my mamma and papà and they loved it. Some of the ingredients were a bit different for them but they were nuts about the taste.

      Reply

  61. Carlee says

    That looks so flavorful and delicious! With this cold snap we’ve been having, this looks like the perfect dinner to warm us back up!

    Reply

  64. Jolina says


    I think I’ve only ever had gumbo once, at a restaurant, and it was so good. I never thought we could recreate it at home…now we can! This looks so delicious. And perfect for chilly days.

    Reply

  65. Denise Wright says

    First of all your photos look wonderful! I wish I had a big bowl of this in front of me right now. I have to try this recipe for my husband. It’s his favorite and I never make it for him.

    Reply

  66. Veena Azmanov says


    I only heard of Louisiana and it wonderful food. This sounds so delicious. I love shrimp and I love such comfort food in a bowl at this time of the year. Cannot wait to try this.. Looks so delish.

    Reply

  67. Gloria @ Homemade & Yummy says


    I really need to visit New Orleans….just for food like this. For some reason I do not like okra, but maybe I could change that. This sounds perfect for the comfort food season…especially with the addition of the jalapenos!!

    Reply

  68. Eileen says

    This is a wonderful recipe! I have been fighting a flu and we have almost 2 feet of snow falling. I am having someone get shrimp so I can make this this week

    Reply

    • Marisa Franca says

      I am so sorry to hear you’re under the weather, Eileen. It isn’t fun being down and plus snow — ugh!! You’ll really enjoy the gumbo. We went to a Fat Tuesday party and before half the people there had sampled the gumbo it was gone. Inside the pot was as clean as a whistle. Some of the guys had already gone back for seconds 🙂

      Reply

    • Marisa Franca says

      Hi Dorothy! It is good — we had a neighborhood pot luck type of dinner. The gumbo was gone before half of the neighbors had a chance to sample. You see, the ones that tasted it to begin with went back for seconds.

      Reply

  72. Melissa says

    I was fortunate enough to visit New Orleans for work several years ago. I forgot how good gumbo was (I think I tried it ever where we ate). I will be putting this on the meal plan list for next week, because this recipe looks amazing!

    Reply

    • Marisa Franca says

      Never made gumbo??? Oh my! It isn’t difficult and the reward for making it is incredibly tasty. It really started as a leftover for whatever you had — isn’t that how many incredible recipes start? Let us know if you do make it.

      Reply

  74. Sarah says

    This looks incredible! I love all the history and information you gave about the origin of gumbo too – stuff I would have never known! Thanks for sharing!

    Reply

  75. Karen says

    We actually do a peanut butter colored roux for our chicken/andouille gumbo and my husband does a chocolate colored one for his seafood gumbo. He adds tomatoes to his so his is more of a creole vs cajun gumbo – no one ever seems to care. (He’s from a tiny bayou town in Louisiana, I’m from a river town outside of New Orleans. The little differences are interesting.) This soup is what you make it! And looks like you made a tasty one! (Some of us also put our “smashed” potato salad directly in the bowl with the gumbo.) Had to fedx my daughter a king cake this year. She just moved to California and is missing Louisiana like crazy. Now I’m off to wander around your lovely blog!

    Reply

    • Marisa Franca says

      We went to a Mardi Gras party several years ago and we made this gumbo. There were several Louisiana natives that attended the party and they raved about the gumbo. Let me know if you make it and how you like it. If you don’t want to add the jalapenos, you can add 1 teaspoon cayenne instead.

      Reply

  79. Jovina Coughlin says

    There is nothing like fresh caught shrimp from the Gulf. Your delicious looking recipe would certaily highlight the quality of the shrimp.Very authentic. Laissez les bons temps rouler!

    Reply

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