Louisiana Shrimp Gumbo in bowl with rice.
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5 from 49 votes

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.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course, Soup
Cuisine: American-Southern
Keyword: mardi gras, New Orleans dish
Servings: 8
Calories: 251
Author: Marisa Franca @ All Our Way


  • 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


  • 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.


  • * 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.


Calories: 251kcal | Carbohydrates: 16g | Protein: 18g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 163mg | Sodium: 1237mg | Potassium: 368mg | Fiber: 1g | Sugar: 4g | Vitamin A: 620IU | Vitamin C: 31.8mg | Calcium: 126mg | Iron: 2.6mg