Shrimp Gumbo

Shrimp Gumbo


3 tbsp. butter
1 onion, peeled and diced
2 cloves garlic, peeled and minced
1 shallot, peeled and minced
3 tbsp. flour
1 tbsp. tomato paste
2 stalks celery, diced
2 carrots, peeled and diced
8 okra, sliced
1 cup diced tomatoes
1 red pepper, seeded and diced
1 tsp. paprika
6 cups shrimp stock or chicken stock
1⁄2 tsp. cayenne pepper
1 bay leaf
1 sprig oregano, chopped
1 tsp. sea salt
1⁄2 tsp. ground black pepper
2 lb. medium shrimp, peeled and deveined


  1. Place the Copper Chef on medium-high heat. Add the butter and sweat the onions, garlic, and shallots.
  2. Stir in the flour and tomato paste. Mix well.
  3. Add the celery, carrots, okra, tomatoes, red peppers, and paprika. Stir. Cook for a few minutes covered on low.
  4. Turn the heat to medium. Whisk in the shrimp stock until creamy.
  5. Add the rest of the ingredients except the shrimp. Cook for 20 minutes, stirring occasionally.
  6. Add the shrimp. Cook for another 15 minutes, stirring occasionally.
  7. Serve.

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