Straightforward shrimp and Tasso ham gumbo recipe

Table of Contents

Prep time: | Prepare dinner time: 1 hour and 30 minutes | Serves: 4

Gumbo is the national dish of Louisiana and a staple of fine New Orleans delicacies. The spicy stew originated in West Africa and was initial served on Louisiana tables in the early 1800s. The dish is normally thought of as becoming created with seafood, but, just like the city’s jazz, there is no official or established way it truly is served and is very best improvised.

When several renditions feature a roux manufactured with flour, this version is thickened exclusively with okra and provides Tasso (cured pork shoulder) to give it a smoky taste. Sticking with the improv topic, you can also omit the Tasso if you can not find any regionally, and substitute bacon, smoked ham or any other meat that you think may well include some added pizazz (if you can source andouille sausage, it operates properly, and even chorizo can be a true winner).

Sizzling and zesty shrimp gumbo — Picture courtesy of Dave Stamboulis


  • 1.5-2.5 kilos of shrimp, shells on, jumbo or big shrimp get the job done ideal
  • A couple of tablespoons of vegetable or olive oil
  • 2 onions, chopped
  • 4 garlic cloves, chopped
  • 1 pound okra, chopped into rounds
  • 1/2 pound Tasso, bacon or smoked ham, chopped
  • 2 15-oz cans of diced tomatoes
  • 1 teaspoon cayenne pepper
  • 2 bay leaves
  • salt and pepper to style
  • 1/2-1 teaspoon Sriracha sauce (optional, for people who like it scorching!)
  • 4.5 cups of h2o

Fresh okraContemporary okra — Photograph courtesy of Dave Stamboulis


1. Peel the shrimp, retaining the shells, and go over the shrimp and refrigerate. Convey the 4.5 cups of h2o to a boil, incorporate the shells, boil for a moment or two, and then lower the heat, include and cook dinner on the cheapest flame or placing for 30 minutes. If you overboil the shells, you can expect to in all probability want to scoop off some of the bubbled-up fat and reduce the cooking time as you’ll eliminate a lot of broth. After half an hour, enable the stock interesting, pressure it, toss the shells and established the inventory aside. You can also refrigerate it if you approach to prepare dinner the relaxation the next day.

Tasso or cured ham gives a smoked flavor profileTasso or cured ham provides a smoked flavor profile — Picture courtesy of Dave Stamboulis

2. Get a significant frying pan, deep large pot or Dutch oven and warmth up a several tablespoons of oil. Most individuals use vegetable oil, but for some Mediterranean flair, olive oil will undoubtedly work. Incorporate the onions, let them cook 3-4 minutes at superior heat until finally they start off to transform translucent. Stir in the garlic, and then slowly and gradually include the okra and bacon/Tasso/ham and season with salt and pepper, stirring continually as it starts to brown. Right after 5 minutes, insert the cans of tomatoes and bay leaves, minimize the warmth and let the mixture cook uncovered on a lower flame for 30 minutes.

Let the okra cook to create a natural thickenerLet the okra prepare dinner to generate a organic thickener — Image courtesy of Dave Stamboulis

3. The okra combination should to be good and sticky by now, and you can pour in the shrimp stock, along with the cayenne pepper and the Sriracha sauce, deliver it to a boil and then simmer for a further 30 minutes.

Slow cooking brings out the flavorsSlow cooking provides out the flavors — Photo courtesy of Dave Stamboulis

4. Eventually, add the shrimp in at the conclusion, cooking them in the soup/stew for 10 minutes until they transform shade. Clear away the bay leaves.


Although gumbo is very best served refreshing in excess of rice or another grain of your selection, it can also be reheated and will final refrigerated 3-4 times just fantastic.

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