Shrimp and Okra Gumbo Recipe
Shrimp and okra gumbo is a bold flavor bomb that doesn’t apologize for its messiness. Juicy shrimp, earthy okra, and rich spices come together in this hearty stew. It’s the kind of comfort food that hugs you and slaps you at the same time. Packed with savory goodness and thickened to perfection, it’ll warm you up even on the hottest day. Forget delicate dining—this dish demands extra napkins and a second helping. Trust me, it’s worth it.
Shrimp and Okra Gumbo Recipe
A hearty shrimp and okra gumbo packed with bold spices and flavors, simmered to perfection for an irresistible Creole feast.
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 onion diced
- 1 green bell pepper diced
- 3 celery stalks diced
- 3 garlic cloves minced
- 6 cups seafood broth
- 2 cups sliced okra
- 1 pound medium shrimp peeled and deveined
- 1 teaspoon thyme
- 1/2 teaspoon cayenne pepper optional
- 2 bay leaves
- Salt and black pepper to taste
- Cooked white rice for serving
Instructions
- Make the roux: Heat oil in a heavy pot over medium heat. Add flour and stir constantly for 15 minutes until dark brown.
- Sauté the veggies: Add onion, bell pepper, celery, and garlic. Stir and cook for 5 minutes until softened and fragrant.
- Simmer the base: Pour in the seafood broth. Add bay leaves, thyme, and cayenne. Bring to a boil, then reduce to a simmer.
- Incorporate the okra: Toss in sliced okra and cook for 20 minutes, stirring occasionally until the mixture thickens beautifully.
- Add shrimp: Stir in the shrimp and cook for another 10 minutes until they turn pink and tender.
- Final seasoning: Remove bay leaves, then adjust salt and pepper. Serve the gumbo hot over fluffy white rice.
Notes
Nutritional Information (Per Serving):
- Calories: 380
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 30g
- Vitamin A: 12%
- Iron: 18%
- Vitamin C: 15%
- Potassium: 14%
- Calcium: 10%
Additional Notes/Tips:
- Seafood Swaps: Use crab or scallops for variety if shrimp aren’t your thing.
- Thickening Tip: Don’t rush the roux—it’s the key to that signature gumbo richness.
- Serving Suggestion: Garnish with green onions and serve with hot sauce for a fiery kick.
- Storage Tip: Tastes even better the next day—leftovers are gold.
