Traditional Shrimp and Okra Gumbo Featured

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Recipe by Chef Jim Shields, Harrah’s Casino, New Orleans



Makes 15 servings




  • 3 cups vegetable oil
  • 3 1/2 cups flour
  • 1 1/2 cups onion, diced
  • 1/2 cup celery, diced
  • 1/2 cup bell pepper, diced
  • 1/4 cup garlic, minced
  • 1 1/2 pounds lean, smoked andouille sausage, diced
  • 3 quarts chicken stock
  • 1 quart shrimp stock
  • 3 pounds fresh okra, cut and washed
  • 3 cups canned diced tomatoes
  • 1/2 cup green onion, diced
  • 1/8 cup parsley, chopped
  • 2 pounds 40 to 50 count shrimp, peeled and deveined
  • Creole seasoning, to taste
  • Louisiana hot pepper sauce, to taste
  • Worcestershire sauce, to taste
  • 1 ounce gumbo file




In a 2-gallon stockpot, heat oil over medium-high heat. Once oil is hot, add flour and, using a wire whisk, stir constantly until dark brown roux is achieved. Immediately add diced onion, celery and bell pepper, and cook down slowly in the roux to darken color. Add minced garlic and andouille and sauté. Add cold stocks to roux and whisk thoroughly. Simmer for 20 minutes.



In a separate pan, smother diced tomatoes and fresh okra; finish with green onions and chopped parsley. Add to main pot and simmer. Sauté shrimp on side and add to gumbo. Adjust seasoning with Creole seasoning, pepper sauce and Worcestershire sauce. Adjust flavor and consistency with gumbo filé.


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