shrimp okra gumbo recipe

Written ByJenny Smyth Posted on
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The Best shrimp okra gumbo recipe

I’ve been making shrimp okra gumbo for my family for years, and it’s always a hit. This recipe is a staple in our household, and I’m excited to share it with you.

The dish originated in Louisiana, where okra is a common ingredient in many gumbo recipes. It’s a perfect blend of flavors and textures that will leave you wanting more.

The key to making a great gumbo is to use a combination of ingredients that complement each other, such as the sweetness of the shrimp, the tanginess of the okra, and the richness of the roux. One of the best things about this recipe is that it’s incredibly versatile – you can serve it over rice, with some crusty bread on the side, or even as a main course.

My kids love it when I make it for them, and it’s always a crowd-pleaser at family gatherings. The health benefits of this recipe are also a bonus – okra is packed with nutrients like vitamin C and potassium, while shrimp are a good source of protein and omega-3 fatty acids.

To make this recipe truly shine, be sure to use high-quality ingredients and don’t skimp on the spices. A good gumbo is all about balance, so don’t be afraid to experiment with different seasonings until you find the perfect blend.

Once you’ve got the hang of making this recipe, you’ll be able to whip up a delicious batch in no time.

Shrimp Okra Gumbo

4.7 from 1379 votes

A hearty and flavorful shrimp okra gumbo, with a rich roux and plenty of vegetables. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time2 hours
Resting Time0 mins
Total Time2 hours 20 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Roux

1 cup all-purpose flour
1 cup vegetable oil

For the Vegetables

1 large onion, chopped
1 large bell pepper, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 bunch green onions, chopped

For the Gumbo

6 cups chicken or vegetable stock
1 lb smoked sausage, sliced
1 lb okra, sliced
1 lb shrimp, peeled and deveined
1 can (14.5 oz) diced tomatoes
2 tsp Cajun seasoning
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
2 bay leaves
1 tbsp hot sauce

For Garnish

cooked white rice
chopped green onions
hot sauce

👨‍🍳Directions

1In a large heavy-bottomed pot over medium heat, combine flour and vegetable oil.
2Stir continuously with a wooden spoon until the mixture turns a deep brown color, about 20-25 minutes.
3This is your roux.
4Be careful not to burn it.
5The roux will darken and thicken, and it will smell nutty.
6You will see small bubbles forming at the edges of the roux, and the color will change to a deep reddish-brown.
7Once it reaches this color, remove from heat and set aside.
8In the same pot, add onion, bell pepper, and celery.
9Cook over medium heat until the vegetables are softened, about 5-7 minutes.
10Stir occasionally to prevent burning.
11Add garlic and green onions, cook for an additional 2 minutes until fragrant.
12Add the sliced sausage and cook until browned, about 5 minutes.
13Stir frequently to ensure even cooking.
14Add the stock to the pot, stirring constantly to incorporate the roux.
15Bring the mixture to a boil.
16Reduce the heat to low and let it simmer for 30 minutes.
17Stir occasionally to prevent the roux from settling at the bottom.
18Add the okra, diced tomatoes, Cajun seasoning, salt, black pepper, cayenne pepper, bay leaves, and hot sauce.
19Stir well to combine.
20Simmer for an additional 30 minutes, stirring occasionally.
21Add the shrimp to the pot.
22Cook until the shrimp turn pink and are cooked through, about 5-7 minutes.
23Stir gently to avoid breaking the shrimp.
24Remove the bay leaves before serving.
25Taste and adjust seasoning if needed.
26Serve the gumbo hot over cooked white rice.
27Garnish with chopped green onions and additional hot sauce if desired.
28Enjoy your shrimp okra gumbo.

🔧Equipment

Large heavy-bottomed pot
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 4.5g❤️Cholesterol: 145mg🧂Sodium: 1200mg🌾Total Carbs: 25g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 20g

📝Notes

Tips: You can adjust the spiciness by adding more or less cayenne pepper or hot sauce. For a thicker gumbo, you can add a slurry of cornstarch and water. If you prefer a smoother gumbo, you can blend some of the vegetables before adding them to the pot.

Watch Video Of How Shrimp Okra Gumbo Works

This shrimp okra gumbo recipe is always a hit at family gatherings or anytime we want a comforting meal at home. The best part?

It’s incredibly easy to store and reheat – simply refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 2 months. When reheating, be sure to add some hot sauce or hot water if needed to restore its original flavor and texture.

❓ Frequently Asked Questions About Shrimp Okra Gumbo

Q: What type of okra should I use for this recipe?

I recommend using fresh or frozen okra pods for this recipe. Fresh okra is best if you can get your hands on it during peak season, but frozen okra works just as well.

Q: Can I make this recipe without shrimp?

While shrimp are an integral part of this gumbo recipe, you can substitute them with other proteins like chicken or sausage if you prefer.

Q: How do I thicken my gumbo?

The key to thickening your gumbo is to use a combination of flour and fat – in this case, butter or oil. Simply whisk together equal parts flour and fat until smooth, then add it to your gumbo towards the end of cooking.

Q: Can I make this recipe ahead of time?

This gumbo recipe makes about 6 servings and can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.

Q: What’s the deal with roux? Why do I need to make it from scratch?

Roux is an essential component of any good gumbo – it adds depth and richness to the dish that’s hard to replicate with store-bought mixes or substitutes.

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