Shrimp Gumbo

Classic Cajun dish, much quicker compared to your average gumbo recipe and suitable for many variations… have you tried adding scallops? For best results use fresh quality shrimps which need to be peeled and deveined…

Ingredients (for 2)

  • 1 cup shrimp
  • 1/2 cup okra
  • 1/2 bell pepper
  • 1/2 can tomato sauce
  • 1/2 tbsp wheat flour
  • 1/4 stalk celery
  • 1/4 onion
  • 2 tbsp butter
  • 1/2 tsp thyme
  • 1 tbsp parsley
  • 1 garlic clove
  • salt & black pepper
  • chili powder to taste
  • 2 cups water


  • As with every gumbo recipe, you’ve got to get the roux right: melt the butter in a large frying pan at low heat and add the flour a little at a time, stirring frequently; cook gently for about 7-8 minutes, until dark and thick
  • Chop the onions, celery, peppers and okra, cook them in the roux (covered) with a sip of water for about 10 minutes at medium heat and set them aside
  • In a separate pan, combine the tomato sauce with garlic (crushed), parsley, thyme, and a pinch of salt & pepper
  • Let it simmer for half an hour, stirring frequently and adding water a little at a time to keep it moist
  • Add the vegetable mix you set aside and the shrimp, and cook until just white (about 5 minutes)
  • Spice it up with chili powder to your personal taste

Best Served With

A bed of Louisiana long-grain white rice