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Shrimp Gumbo a la Don


Shrimp, chicken, and a little ham make this a hearty, flavorful gumbo. Thanks to Don for sharing this recipe.


  • 2 pounds large shrimp, shelled & deveined
  • 1/3 cup celery, very thinly sliced
  • 2 cups fresh okra & sliced 1/4-inch thick
  • 2 tablespoons filé powder
  • 1 teaspoon Tabasco sauce
  • 2 cups dry white wine
  • 1 cup chicken boned, chopped
  • 1/4 cup diced ham
  • 2 carrots sliced
  • 1 1/2 cups stewed tomatoes, sliced
  • 1 teaspoon dried leaf basil
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoons ground allspice
  • 1 teaspoon cream of tartar
  • 4 bay leaves
  • 2 medium onions coarsely chopped
  • 4 garlic cloves, crushed
  • 6 scallions chopped
  • 2 cups water
  • 4 tablespoons soy sauce


Pour all liquid ingredients into a large pot and bring to a boil. Add all spices. Boil for 8-10 minutes the add the shrimp. Boil for 15 minutes then add all of the other ingredients. Boil for 3-5 minutes then turn to low heat for 10 minutes. Turn down to simmer for 20-30 minutes. Serve over white or brown rice. Excellent with a good fruit salad and lots of hot, buttered French bread!

Developed in the kitchen of Dr. Donald Houston, circa 1977

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