Recipes‎ > ‎Seafood‎ > ‎

Shrimp Gumbo

Shrimp is more than just tasty.  It's one of the few food sources of Vitamin D.


  • 1/2 kg. shrimp, peeled and deveined
  • 1/2 kg. fresh or half-dry sausage
  • 1/2 kg. fresh okra
  • 2 celery stalks, with the leaves
  • 1 large onion or a medium sized leek
  • 1 clove of garlic
  • 1 hot green chile or pepper
  • 1 cup semi dry red wine or 1/2 cup fresh strained grape juice + the juice of one lemon
  • 1 teaspoon parsley or coriander
  • 1 teaspoon cumin
  • 1 teaspoon dry ginger
  • a pinch of cinnamon
  • a pinch of clove
  • 2 tablespoons butter or animal fat
  • 1/4 cup water roux (1 part flour to 3 parts water, fermented for 24 hours to 3 days in the refrigerator)
  • 2 teaspoons gray salt
  • 1 liter of water or seafood broth


  1. Chop all of the vegetables, and have them ready.
  2. In a pan, brown the sausage, rendering any fat that comes out of it.
  3. Reserving the fat in the pan, remove the sausage, and have it standing by.
  4. Sweat the onion, celery, and chile until the onion is almost clear. 
  5. Add the wine, and cook off the alcohol for a couple of minutes.
  6. Then add the garlic, toss a little, and turn off the heat.
  7. In a pot, heat the fat, and then add the water roux.  Stir vigorously until the flour starts to thicken.
  8. Add the contents of the pan, the sausage, the okra, the spices, salt, and the water or broth to the pot, and stir well.
  9. Cover, and bring it to a boil on high heat.  Stir it occasionally though.
  10. When it's boiling, turn the heat down to low and let it cook for an hour.
  11. After an hour, the okra should be tender and giving up some of its viscous fluids.  If it isn't, give it another half hour.
  12. Then add the shrimp, and stir.  Let it cook for another half hour.

Serve with African pancakes, or over rice.