Ham and Shrimp Gumbo Recipe

Gumbo is "Gumbo is a stew that originated in southern Louisiana during the 18th century. It consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the Cajun holy trinity of vegetables, namely celery, bell peppers, and onions." It's a great dish on those cold winter nights.

This ham and shrimp gumbo recipe is one of our favorites for cold winter dinners. It is filling and yummy and we can eat leftovers the next day! YAY! Follow along and see how we made this dish!

What is in Ham and Shrimp Gumbo?

⅓ cup vegetable oil
⅓ cup flour
One large onion - finely chopped
Two celery stalks - finely chopped
One bell pepper chopped
1 28 oz can diced tomatoes
4 cups fish broth or chicken broth
One bay leaf
½ teaspoon and one teaspoon creole seasonings (if you want it spicier, add more)
1 tablespoon canola oil
1 10 oz frozen-thawed chopped okra

How to make Ham and Shrimp Gumbo?

1. Clean and dry shrimp well. Toss shrimp with one teaspoon of creole seasoning.

2. Heat 5 quarter dutch oven with 1 tablespoon of oil. Cook shrimp for 2 - 3 minutes but not fully cooked. Remove shrimp from the pan to a separate bowl.

3. Add ⅓ cup of oil to 5-quart dutch oven, stir in ⅓ cup of flour, stir roux to smooth, and allow to cook until darkened but not burnt—about 8 minutes.

4. Stir in onions, pepper, and celery until tender, about 4 minutes.

5. Add canned tomatoes, broth, okra, bay leaf, and teaspoon of creole or more than bringing to a boil and reduce heat to simmer for 30 minutes. Stir occasionally.

6. Add cooked ham and shrimp for 5 minutes until heated through. Remove bay leaf and serve warm over rice.

Here's the printable recipe for you:

Ham and Shrimp Gumbo Recipe

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January 26, 2016

by Sabrina Quairoli

Cuisine American, creole

Category Pork Recipes Recipe Seafood Recipes Soup Recipes

Persons

12

Serving Size

1 cup

Prep Time

15 minutes

Cook Time

40 minutes

Total Time

55 minutes

Ingredients

• ⅓ cup vegetable oil
• ⅓ cup flour
• 1 large onion - finely chopped
• 2 celery stalks - finely chopped
• 1 bell pepper chopped
• 28 oz can diced tomatoes
• 4 cups fish broth or chicken broth
• 1 bay leaf
• 1 ½ teaspoon creole seasonings (if you want it spicier, add more)
• 1 tablespoon canola oil
• 10 oz frozen thawed chopped okra

Instructions

1. Clean and dry shrimp well. Toss shrimp with 1 teaspoon of creole seasoning.
2. Heat 5 quarter dutch oven with 1 tablespoon of oil. Cook shrimp for 2 - 3 minutes but not fully cooked. Remove shrimp from pan to a separate bowl.
3. Add ⅓ cup of oil to 5 quart dutch oven, stir in ⅓ cup of flour, stir roux to smooth and allow to cook until darkened but not burnt. About 8 minutes.
4. Stir in onions, pepper, and celery until tender about 4 minutes.
5. Add canned tomatoes, broth, okra, bay leaf, and teaspoon of creole or more than bring to a boil and reduce heat to simmer for 30 minutes. Stir occasionally.
6. Add cooked ham and shrimp for 5 minutes until heated through. Remove bay leaf and serve warm over rice.

Calories

119

5%

Fat

8.1 g

12%

Saturated

0.6 g

3.3%

Carbs

9.1 g

3.1%

Protein

3.2 g

Fiber

2.6 g

10%

Sugar

3.1 g

Sodium

273 mg

11%

Trans fat

0.0 g

Cholesterol

0.0 mg

0

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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© 2022 Recipes owned by Sabrinas Organizing blog and owner Sabrina Quairoli

And here's the delicious dish.  If you like it spicier, feel free to add creole seasoning at the end too. =) Enjoy!

What to add to this recipe?

You can easily add rice or a low-carb pasta dish to this recipe. A corn-based pasta or egg noodle will work too.

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