Ham and Shrimp Gumbo Recipe

Name: Ham and Shrimp Gumbo Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12
Ingredients: 1 large ham steak - cubed; ½ lb of shrimp Medium, 41-50; 1/3 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 and thawed chopped okra

by Sabrina's Organizing

12 servings

55 min

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!

Here are just some of the ingredients.

Here are the rest of the ingredients.

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

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.

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.

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

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

Here is the finished ham and shrimp gumbo dish.

Watch the video to see how we made it! Follow us on YouTube or FoodTalkDaily!

Ham and Shrimp Gumbo Recipe

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Recipe details

Yield 12 servings
Time spent: Prep time: 15 Minutes Cook time: 40 Minutes Total time: 55 min

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Ingredients

1 large ham steak - cubed
½ lb of shrimp Medium, 41-50
1/3 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 and thawed chopped okra

Instructions

Clean and dry shrimp well. Toss shrimp with 1 teaspoon of creole seasoning.
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.
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.
Stir in onions, pepper, and celery until tender about 4 minutes.
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.
Add cooked ham and shrimp for 5 minutes until heated through. Remove bay leaf and serve warm over rice.

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Ham and Shrimp Gumbo Recipe

Ham and Shrimp Gumbo Recipe

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Ham and Shrimp Gumbo Recipe

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