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.