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Jim Coleman Recipes

Mardi Gras Shrimp Gumbo


  • 1 to 1 ½ pounds medium to large cooked and peeled shrimp
  • 1 pound fresh bay scallops
  • ½ stick butter
  • ¾ cup flour
  • 1 cup green bell pepper, diced
  • 1 cup yellow onion, diced
  • 1 cup celery, diced
  • 2 to 3 tablespoons Tabasco sauce
  • ¼ cup Worcestershire sauce
  • 4 cnas diced tomato
  • 2 cups fresh okra, cut
  • 1 ½ cups fresh corn kernels
  • 1 pound smoked sausage
  • Gumbo file powder (as needed, about ¼ cup)
  • ¾ gallon chicken stock
  • Chopped parsley, as desired


In a medium-size pan, melt butter and add flour while mixing with whisk to form a roux; reserve.

In a large soup pot, sauté peppers, onions, and celery until translucent.

Add shrimp, scallops, Tabasco, shrimp and ham bouillon, Worcestershire sauce, corn, okra, diced tomatoes, and water.

Cut smoked sausage into bite size coins and add to pot. Simmer for one hour and add the roux. Simmer until roux cooks out (no lumps and gumbo has thickened).

Turn off heat and add gumbo file. Mix thoroughly.

Adjust flavor to liking and let sit for 20 to 30 minutes for flavor to come out. Ladle into bowls and garnish with fresh chopped parsley.

©2008 WHYY