Gumbo Pasta recipe

Craving the zesty taste of a good gumbo, but not wanting a stew? Try out this gumbo pasta recipe, which features all the spice and kick of a gumbo, complete with seafood and heat, but in the form of a casserole. The family will love it.


¼ cup vegetable oil
¼ cup flour
½ cup chopped onions
¼ cup chopped green bell pepper
¼ cup chopped celery
2 cloves garlic, crushed
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
1 bay leaf
1 (28-ounce) can diced tomatoes
2 cups clam juice
3 cups water
8 ounces uncooked macaroni noodles
1 cup sliced okra
2 cups shucked oysters
1 pound shelled, deveined shrimp
1 tablespoon hot sauce
¼ cup chopped fresh parsley


1. Heat oil in a large pot over medium-high. Add flour and cook until light brown, stirring continuously, 6 to 8 minutes. Add onions, bell pepper, and celery; cook until softened, 6 minutes. Add garlic, thyme, oregano, salt, pepper, and bay leaf; cook until fragrant, 30 seconds.

2. Add tomatoes, clam juice, and water; bring to a boil and add pasta and okra. Simmer, covered until pasta is softened, 15 to 20 minutes. Add oysters, shrimp, and hot sauce; cover and cook 5 minutes.

3. Serve over rice and garnish with parsley.

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Published by Starsol