Shrimp Gumbo - Just Dutch Oven Recipes


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Shrimp Gumbo

4 qts. water
2 oz. Shrimp - Crab boil
2 1/2 lbs. Shrimp, peeled & de-veined
3 Tbsp. butter
3 Tbsp. bacon fat
1 cup celery, diced
1 cup onion, diced
1 cup green pepper, diced
1 (28 oz.) can tomatoes
1 tsp. dried thyme
1 clove garlic, minced
1 bay leaf
1 tsp. Worcestershire sauce
1 Tbsp. gumbo file' powder
1 tsp. salt
1/2 tsp. pepper
1 (10 oz.) package cut frozen okra
1/4 cup rice


In a large pot, bring 4 quarts water to a boil. Tie Shrimp boil in a cheese cloth bag. Add to the boiling water with Shrimp. Bring to a boil, reduce heat and simmer 10 minutes. Turn off heat and let stand 10 minutes. Drain Shrimp and reserve 2 cups stock. Put butter and bacon fat in a Dutch oven; add celery, onion and green pepper. Cook until tender. Add 2 cups Shrimp stock, tomatoes, thyme, garlic, bay leaf, Worcestershire sauce, file' powder, salt and pepper; simmer 45 minutes. Add Shrimp, okra and rice; simmer 30 minutes or until rice is tender.

Makes 6 to 8 servings.