Shrimp Gumbo

READY IN: 1hr 50mins
Recipe by Bev

Here's a recipe directly from The American Woman's Cook Book from 1938.

Top Review by LR Beckwith

I can't help but agree with your father. I was born in Louisiana in 1940 and have enjoyed Shrimp Gumbo for many years. When you add sausage to it the shrimp flavor is overpowered. A friend of mine in La Rose said to me if it's not shrimp, it's not gumbo. His wife made wonderful gumbo and never put a hint of sausage near it. This is truly one of the original recipes. LR Beckwith

Ingredients Nutrition

Directions

  1. Clean onions, reserving green tops.
  2. Chop and saute with okra in bacon fat.
  3. Add tomatoes and cook 5 minutes.
  4. Add stock, peppers, green onion tops cut into strips, thyme, bay leaf, and salt.
  5. Heat to boiling and cook 10 minutes.
  6. Add shrimp, cut into halves, cover closely and simmer 1 1/2 hours.
  7. Serve with rice.

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