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Rating: 4.0/5 (46 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Hard
Cuisine: Cajun & Creole
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 415
% Daily Value**
Total Fat 17g
Saturated Fat 6g
Unsaturated Fat 3g
Cholesterol 170mg
Sodium 1514mg
Total Carbohydrate 44g
Dietary Fiber 3g
Sugars 5g
Protein 20g
Vitamin A  23%Vitamin C  122%
Calcium  15%Iron  42%
Potassium  17%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cajun Shrimp & Oyster Gumbo

Recipe Tags: Shrimp Recipes

Date Added: July 23, 2009
An exotic seafoood delight. A little tricky to make but the results are worth it!!


2 quarts Water
2 slices Lemons
2 Red Chili Peppers Dried
1/4 teaspoon Salt
1 Bay Leaf 1
1/2 teaspoon Dried Thyme Leaves
Shrimp shells
3 tablespoons Vegetable Oil
1/4 cup Flour
1/2 cup Onion Chopped
1 teaspoon Garlic Minced
3/4 cup Green Bell Pepper Chopped
1/4 cup Parsley Chopped
1/4 teaspoon Salt
1/2 teaspoon Dried Thyme Leaves
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Hot Sauce
16 oz Tomatoes Can with juices
10 oz Frozen Okra thaw cut across
1 lb Shrimp Medium Devined
1 pint Oyster Shucked
3 cups White Rice Cooked Hot
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1. To make roux: Combine flour and oil in a large heavy pan or Dutch oven.

2. Cook and stir over medium high heat until roux turns a dark, rich red brown color but is not scorched, 15 to 20 minutes.

3. Stir in onion and garlic; cook and stir until soft.

4. Add green pepper, parsley,salt,thyme,cayenne pepper and pepper sauce.

5. Cook and stir 5 minutes longer. Gradually,whisk in about 2 cups warm stock and tomatoes.

6. Return to a boil and simmer 20 minutes, stirring occasionally.

7. Add okra; simmer just until okra is tender, about 5 minutes.

8. Add shrimp and oysters. Simmer just until edges of oysters curl and shrimp is pink and opaque, 5 to 8 minutes.

9. Do not overcook seafood. Remove from heat. To serve, mound hot rice in soup plates and ladle gumbo over the top.

10. Stock: In a large stock pot, combine 2 quarts water, 2 slices lemon, 2 dried red chilies, 1/4 teaspoon salt, 1 bay leaf, 1/2 teaspoon dried thyme, shrimp shells and oyster liquor.

11. Bring to a boil. Cook at a low boil, uncovered, until mixture is reduced to about 3 cups, about 25 to 30 minutes.

12. Strain and discard seasonings and shrimp shells.

Comments on Cajun Shrimp & Oyster Gumbo Recipe:

Posted by a Visitor - November 20, 2012
You make the stock with oil and fresh okra, then add seasoning, salt, pepper, onion, bell pepper, cellery, after thats cooked down add stock, (shrimp shell and heads in boiling water, minus the shells and heads) let it cook awhile, then add shrimp and oyters, just shrimp and it will be real okra gumbo, add the oysters and it will be great okra gumbo, serve over rice. Don't put any hot spices or sauce, nor tomatoes. Anything else will be something they call gumbo, of which there are many. Okra gumbo with shrimp (oysters) is gumbo and great. Anything else is someones soup concoction.
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Dietary Notes:
This recipe is high in Vitamin A with 23% of your daily recommended intake per serving. This recipe is high in Vitamin C with 122% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Shellfish, Gluten, Bell Pepper, Tomato, Rice, Garlic, Shrimp, Hot Pepper, Onion, Citric Acid allergies.
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