shrimp gumbo with okra recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best shrimp gumbo with okra recipe

I have been making this shrimp gumbo with okra recipe for years, and it’s a staple in our household. It’s a dish that originated from the southern United States, where my ancestors are from. The combination of succulent shrimp, tender okra, and rich flavorful broth is a match made in heaven.

My kids love it when I serve it with a side of crusty bread or over rice. It’s a dish that’s perfect for any occasion, whether it’s a family gathering or a quick weeknight dinner. One of the things I love about this recipe is how easy it is to make.

It’s a one-pot wonder that requires minimal cleanup, which is always a plus in my book. I’ve experimented with different types of seafood, but shrimp remains my favorite. The flavor is just right, not too spicy and not too bland.

My family loves it when I serve it with a side of cornbread or crackers. It’s also a great way to get in some vegetables, as the okra adds fiber and antioxidants to the dish. My husband loves how hearty it is, and my kids love how flavorful it is.

This recipe has been passed down through generations in my family, and I’m so glad I can continue sharing it with my loved ones. One of the key techniques to making this recipe successful is to use high-quality ingredients. Fresh seafood and locally sourced produce make all the difference in the flavor and texture of the dish.

Shrimp Gumbo with Okra

4.9 from 1656 votes

This hearty shrimp gumbo features a rich, dark roux, tender okra, and succulent shrimp. It is a classic Louisiana dish that is perfect for a comforting dinner.

Prep Time20 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Roux and Base

1/2 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced

For the Gumbo

1 pound okra, sliced into 1/2-inch rounds
1 can (14.5 oz) diced tomatoes, undrained
4 cups chicken broth
2 bay leaves
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (adjust to taste)
1 pound large shrimp, peeled and deveined
Salt and black pepper to taste
2 green onions, sliced (for garnish)
Cooked white rice (for serving)

👨‍🍳Directions

1Heat the vegetable oil in a large heavy-bottomed pot over medium heat.
2Gradually whisk in the flour and cook, stirring constantly, until the roux turns a deep brown color, about 15 to 20 minutes.
3Be careful not to let it burn; it should smell nutty and be the color of milk chocolate.
4Add the diced onion, bell pepper, and celery to the pot and cook, stirring often, until the vegetables soften, about 5 minutes.
5Stir in the minced garlic and cook for 1 minute until fragrant.
6Add the sliced okra and cook for 5 minutes, stirring occasionally, until the okra begins to soften and its sliminess reduces.
7Pour in the diced tomatoes with their juices, chicken broth, bay leaves, thyme, smoked paprika, and cayenne pepper.
8Bring the mixture to a boil over high heat.
9Reduce the heat to low and let the gumbo simmer uncovered for 30 minutes, stirring occasionally.
10The gumbo should thicken slightly and the okra should be tender.
11Season with salt and black pepper to taste.
12Add the peeled and deveined shrimp to the pot and cook for 3 to 4 minutes, until they turn pink and are opaque throughout.
13Remove the bay leaves.
14Serve the gumbo over steamed white rice and garnish with sliced green onions.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Wooden spoon or whisk
Cutting board
Chef’s knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 3g❤️Cholesterol: 145mg🧂Sodium: 980mg🌾Total Carbs: 30g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 24g

📝Notes

For a deeper flavor, use andouille sausage in addition to shrimp. Add sliced sausage with the vegetables and cook until browned. If okra is not available, you can substitute frozen sliced okra. Adjust the cayenne pepper to control the spice level.

Watch Video Of How Shrimp Gumbo with Okra Works

This shrimp gumbo with okra recipe is always a good idea for any occasion – whether you’re looking for a hearty weeknight dinner or a show-stopping main course for your next family gathering.

One of the best things about this recipe is how versatile it is – you can serve it over rice, with crusty bread, or even as a soup.

My family loves how flavorful and filling it is, and I love how easy it is to make.

❓ Frequently Asked Questions About Shrimp Gumbo with Okra

Q: What type of seafood can be used in this recipe?

A: While shrimp remains my favorite, you can experiment with other types of seafood such as crab meat or crawfish tails for a different twist on the classic dish.

Q: Can I use frozen okra?

A: Yes, you can use frozen okra if fresh is not available in your area. Just thaw it according to the package instructions before adding it to the pot.

Q: How long does this recipe take to prepare?

A: This recipe takes about 30 minutes to prepare and 20 minutes to cook, making it an ideal option for busy weeknights or special occasions.

Q: Can I store leftovers in the refrigerator?

A: Yes, leftovers can be stored in an airtight container in the refrigerator for up to three days.

Q: How do I reheat this recipe?

A: You can reheat this recipe on the stovetop or in the microwave until warmed through.

Similar Posts