Shrimp and Oyster Gumbo with Okra

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used clams instead of oysters, tasted great. remember to measure the shrimp stock before cooking the gumbo. I had too much stock and the gumbo had to simmer for a long time before thick.

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Best gumbo receipe I've ever tried. The crab and oysters don't do much for the receipe and I omit them.

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it look's and sound's great

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Finally I have found a gumbo recipe that is relatively easy and soooo delicious. I, too, didn't have all the ingredients but it turned out well. I didn't use blue crab and the shrimp I used was headless so I just added the shells. I also agree that, next time, I will cook the roux a little longer. I added a good bit of tabasco sauce as I didn't make the Fire Water and we added some file as it was served. Next time I will invest in a can of good crab meat also.....Delicious

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I love this recipe. I would recomend this to everyone.

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Great recipe. Still don't know if I've got the roux thing down or not. Most recipes I've seen use oil instead of butter. And when I've seen roux made on TV it looks extremely thick, like frosting. Mine was not so. A reminder, add shrimp last, or it will over cook, and I could not find fresh okra. I used both frozen and canned, and to my surprise, found that the canned okra had a better texture. The frozen was mushy.

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I made this today for a different Sunday dinner. I had never attempted to make Gumbo, due to the expense and time consumption, but this was well worth it. I didn't use oysters, but I added andouille sausage, chicken breast strips and crab. I didn't have all the ingredients for the stock either, so I used what I had and it turned out great. It's a good recipe when you can use what you have on hand and still turn out a great product. A word to the wise: Cook the roux for longer and use chopped frozen Gumbo veggies to save loads of time.

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Make this on the weekend!

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I tried this recipe, prepared to end up with 3 quarts of mushy tomato soup, but I was very pleasantly surprised. The stock turns out well even with only a few ingredients (I just boiled the shells & tails with a carrot and onion and Old Bay, all I had. After a lot of love and patience with the roux and letting it simmer for slightly longer than it calls for, I was rewarded with a deep, flavorful gumbo that was even better the next day.

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I didn't use the oysters- didn't have them lying around. Nor did I have the blue crab. I substituted a small amount of good quality canned crabmeat. I have never made Gumbo before but I will definatly make this again.