Shrimp Gumbo Recipe

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 Updated 19/01/2016

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The classic Deep South spicy dish packed with shrimps, bacon, okra and rice.


  • 1 large onion, peeled and finely chopped
  • 2 slices lean bacon, chopped finely
  • 1-2 cloves garlic, crushed
  • 2 tablespoons olive oil
  • 1 large or 2 small red (bell) peppers, chopped finely
  • 3 1/2 cups fish or vegetable bouillon1 fresh bay leaf
  • 1 fresh bay leaf
  • 1 blade of mace
  • good pinch of allspice
  • 3 tablespoons long-grain rice
  • 1 tablespoon white wine vinegar
  • 10 okra, trimmed and sliced very thinly
  • 1/2 - 3/4 cup peeled shrimp
  • 1 tablespoon anchovy paste
  • 2 teaspoons tomato paste
  • 1-2 tablespoons chopped fresh parsley
  • seasoning to taste
  • whole shrimps to garnish
  • sprigs of fresh parsley to garnish
(see measure conversions for more information on quantites)


  1. Gently fry the onions, bacon and garlic in the oil in a large saucepan for 4-5 minutes until soft, but only lightly coloured.
  2. Add the peppers to the pan and continue to fry gently for a couple of minutes.
  3. Add the stock, bay leaf, mace, allspice, rice, vinegar and seasoning and bring to the boil.
  4. Cover and simmer gently for about 20 minutes, giving an occasional stir, until the rice is just tender.
  5. Add the okra, shrimps, anchovy paste and tomato paste, cover and simmer gently for about 15 minutes until the okra is tender and the mixture slightly thickened.
  6. Discard the bay leaf and mace from the soup and adjust the seasoning.
  7. Stir in the parsley and serve each portion garnished with a whole shrimp and parsley sprig.

Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: 4 portions


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