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Sea Island’s Copycat Shrimp Gumbo Recipe

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This recipe for Sea Island’s Copycat Shrimp Gumbo, by , is from Junction First Presbyterian Church's Timeless Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Teena Hagood


6 TBSP oil
¼ cup flour
1 ½ quarts water
½ cup clam juice
1 – 14.5 oz can whole peeled tomatoes, crushed
1 bell pepper, chopped
3 stalks celery, chopped
1 yellow onion, chopped
2 TBSP fresh parsley or, if dried, use 1 tsp.
2 TBSP crushed garlic or garlic salt or powder
1 tsp black pepper
1 tsp sea salt
½ tsp oregano
1 heaping TBSP of gumbo file powder (I use Old Bay, but if want spicier can use Zatarains or equivalent)
1-2 lb. medium shrimp
Okra slices about 8 oz. – frozen or fresh (fresh is best)
White rice cooked (we use about 2 cups cooked but serve on side. If you want to add it to pot then use less)

Begin by making a roux in big pot by constantly stirring the flour and oil over medium heat till thickened and turned dark brown. (Beware; it burns easily).
Add water stirring to keep lumps out. Add clam juice, whole crushed tomatoes, green pepper and other veggies and other condiments. Bring the mixture to a boil and cook about 10 minutes. Stir frequently. Reduce heat and add okra and cook for 15 more minutes checking often. Lastly, stir in shrimp and simmer gently for additional 5 minutes. After you add the shrimp, sample because you may need more salt and pepper.

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