Emeril's Shrimp and Okra Gumbo and Cajun Spice Blend Recipes


ΒΌ cup canola oil
3 tablespoons whole wheat flour
2 cups chopped yellow onions
1 cup chopped green bell peppers
1 cup chopped celery
2 bay leaves
1 teaspoon cayenne pepper
1 teaspoon chopped fresh thyme leaves
Salt and pepper
1 pound Andouille sausage, sliced into 1/2-inch coins
1 pound small okra, stem ends trimmed and sliced 1/2-inch thick or frozen and
defrosted sliced okra
1 tablespoon chopped garlic
1 cup chopped tomatoes with their juices
10 cups shrimp or fish stock
2 tablespoons Cajun spice blend, recipe follows
2 pounds medium (26 to 30 count) shrimp, peeled, deveined and chopped
Quinoa, for serving
Chopped Green Onion Tops, for serving
1 tablespoon cayenne
1 tablespoon ground black pepper
2 tablespoons chopped dried basil
2 tablespoons dried oregano
1 tablespoon garlic powder
1 tablespoon onion powder
3 teaspoons paprika


  1. In a large stock pot or heavy bottom enamel pot over medium heat, add the canola oil and the flour. Stir the mixture until it begins to turn a medium brown color, similar to peanut butter. This should take about 10 minutes. Add the onions, bell peppers, and celery and cook until the vegetables are soft, about 4 minutes. Add the bay leaves, cayenne and thyme. Season with salt and pepper.
  2. Next, add the sausage, okra, garlic, tomatoes and shrimp stock and bring to a simmer. Reduce the heat to medium-low, and simmer gently for 45 minutes. Using a clean ladle, occasionally skim any impurities or foam that rises to the top of the gumbo.
  3. Season the shrimp with the Cajun spice blend in a medium bowl. Add the shrimp, stir well, and cook until the shrimp are pink and just cooked through about 5 minutes. Remove from the heat and stir in the parsley. Remove bay leaves before serving.
  4. Serve immediately over quinoa and garnish with chopped green onions tops, if desired.
  5. Mix all ingredients in a bowl until well combined.

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