Shrimp gumbo from Seductions of Rice (page 394) by Jeffrey Alford and Naomi Duguid

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Plain long-grain rice; Plain Cuban rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • clcorbi on March 15, 2017

    This was my first time making gumbo, so I'm no expert, but I was really happy with this recipe. I got to use my homemade fish stock for it so I had high expectations. I did make a few changes--I crumbled in one link of chorizo during the sautéeing stage (obviously not authentic, but I didn't have andouille), and I used 3/4lb of okra rather than the full pound. I also added a diced thai chile for some extra heat. I probably let the soup simmer a bit longer than was called for before I added the shrimp, because I really wanted the flavors to meld. The final result was lovely and thick, with a nice depth of flavor. I was worried it wouldn't be spicy enough for us, but it was actually verging on too spicy--I must have gotten an especially hot thai chile. With cornbread, this made a really nice dinner.

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