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Shrimp and Okra Gumbo

A rich, hearty, and authentic Louisiana Creole gumbo featuring a dark roux base, the 'holy trinity' of vegetables, plump shrimp, and tender okra, simmered in a deeply seasoned broth.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course, Stew
Cuisine: Cajun, Creole, Southern
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Roux
  • 0.5 cup vegetable oil
  • 0.5 cup all-purpose flour
The Holy Trinity & Aromatics
  • 1 large yellow onion chopped
  • 2 stalks celery chopped
  • 1 green bell pepper chopped
  • 3 cloves garlic minced
The Liquid & Veggies
  • 1 can diced tomatoes 14.5 oz, undrained
  • 6 cups chicken or seafood broth
  • 1 lb fresh or frozen okra sliced into ½-inch rounds
The Seafood Star
  • 1.5 lbs large raw shrimp peeled, deveined, tails on or off
Seasoning & Finish
  • 1 tbsp Cajun or Creole seasoning adjust to taste
  • 0.5 tsp dried thyme
  • 0.25 tsp cayenne pepper optional
  • Salt and freshly ground black pepper to taste
  • Fresh parsley chopped, for garnish
  • Cooked white rice for serving

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Whisk

Method
 

  1. Heat oil in a large Dutch oven over medium heat. Whisk in flour constantly for 15-25 minutes until a dark chocolate-brown roux forms.
  2. Add chopped onion, celery, and bell pepper to the roux. Cook for 5-7 minutes, stirring occasionally, until softened.
  3. Stir in minced garlic, Cajun seasoning, dried thyme, and cayenne (if using). Cook for 1 minute until fragrant.
  4. Add undrained diced tomatoes. Gradually whisk in chicken/seafood broth, bringing to a simmer.
  5. Add sliced okra. Reduce heat to low, cover, and simmer for 30-45 minutes (or longer), stirring occasionally. The gumbo will be wonderfully thick, heavy, and viscous.
  6. Just before serving, increase heat to medium. Add shrimp and cook for 3-5 minutes until pink and opaque. Do not overcook.
  7. Taste and adjust seasoning with salt and pepper. Ladle over hot cooked white rice and garnish with fresh chopped parsley.

Notes

Patience with the roux is key for deep flavor. Gumbo tastes even better the next day as flavors meld. For less 'okra slime,' you can pan-fry okra separately before adding.