Prep 20 mins
Cook 1 hr 30 mins
Here's a recipe directly from The American Woman's Cook Book from 1938.
- 6 green onions
- 2 cups chopped okra
- 1 tablespoon bacon fat
- 1 cup chopped tomato
- 6 cups stock (I would use chicken)
- 1 red pepper
- 1 green pepper
- 1⁄2 teaspoon thyme
- 1 bay leaf
- 1 teaspoon salt
- 1 lb shrimp, cooked
- Clean onions, reserving green tops.
- Chop and saute with okra in bacon fat.
- Add tomatoes and cook 5 minutes.
- Add stock, peppers, green onion tops cut into strips, thyme, bay leaf, and salt.
- Heat to boiling and cook 10 minutes.
- Add shrimp, cut into halves, cover closely and simmer 1 1/2 hours.
- Serve with rice.
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
It was alright, but without the addition of onion, garlic, celery, and some parsley at the end along with crab meat or crabs, it's not really a true gumbo. Try it and see for yourself. A true Louisiana girl who learned from her Mother!
I have lived in Louisiana all of my life as have some of the above reviewers. However, I also personally know quite a few "cajuns" who do not use a roux when they make a gumbo that has okra. In fact, I worked with a lady that was born a Landry and married a Desormeaux (true cajun people) and when I asked her where was the roux in her okra gumbo she looked at me like I had lost my mind and said "You don't put roux in an okra gumbo." I have not tried the above recipe simply because it is not to my personal liking. I prefer a gumbo with onions, celery, bell pepper, garlic and, yes, roux. Gumbo is like any other dish. A lot of it is simply personal preference. But to say it's not a gumbo, well, just don't say that around too many cajuns here in the Lafayette area.