Shrimp Gumbo with Okra is classic Southern comfort in a bowl, a recipe I consider essential in my kitchen. I’m excited to share not just how to make it, but the little personal touches and tips that make it truly special in my own home.
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Shrimp and okra gumbo is hands-down one of my top five comfort foods. It’s the kind of meal that feels like a warm hug after a long day. I remember the first time I made it for my family on a chilly Sunday afternoon—everyone hovered around the stove waiting for a taste. By the time dinner was served, the house smelled incredible and there wasn’t a single spoonful left.
This is the kind of recipe that turns a regular weekend into something memorable. Don’t be intimidated by the idea of making gumbo from scratch—it’s simpler than you think and so satisfying. I love making this when friends come over, too. It’s one of those “pass the pot around the table” dishes that always gets people talking and coming back for seconds.
What You’ll Need
When I’m gathering ingredients for gumbo, I think of it like packing for a little culinary adventure. Let’s talk about a few that make all the difference:
- Okra and Avocado Oil: Roasting the okra is my go-to trick for avoiding that dreaded slime. It’s a step you’ll thank yourself for every single time.
- Butter and AP Flour: The roux is the heart and soul here. Don’t skimp on quality butter—trust me, it matters.
- Onion, Green Bell Pepper, Celery: The “trinity” is truly non-negotiable. I always grab the freshest ones I can find at the market. Sometimes I’ll even chop them the day before if I know I’m going to be pressed for time.
- Garlic: I always add an extra clove or two because I can’t help myself.
- Chicken Broth: Homemade is amazing if you have it, but a good store-bought broth works just fine. I like the low-sodium versions so I can control the seasoning.
- Filé Powder: I keep a little tin in my pantry at all times. It’s such a subtle but earthy layer of flavor.
- Shrimp: Frozen, easy-peel shrimp is a lifesaver. I don’t live near the coast, so this is my compromise—and it never disappoints.
These ingredients are like old friends in my kitchen. They’re reliable, flavorful, and ready to make magic.
My Preferred Cooking Vessel
For me, gumbo belongs in a heavy, cast iron braiser. I’ve had mine for years, and it feels like part of the family. There’s something about the even heat of cast iron that makes the roux turn out perfectly every time.
I know people say you can use any pot, but I’ve burned a roux before in a thin, cheap pot and learned my lesson the hard way. Invest in one good braiser or Dutch oven. It’s not just for gumbo—it’s for soups, braises, breads, and even roasting a whole chicken. Mine sits proudly on my stove year-round.
How To Prep The Okra: This is Important
Okra is the ingredient that can make or break this dish. If you’ve ever had a slimy gumbo, you know what I’m talking about. Roasting it is my non-negotiable step.
I just slice it up, toss it with avocado oil, salt, and pepper, and slide it into the oven. It’s one of those “set it and forget it” moves while I focus on the roux. The roasting not only gets rid of the slime but gives the okra a nutty, caramelized flavor that adds so much depth to the gumbo.
This step feels like my little culinary secret. Whenever someone asks me how I get my gumbo “just right,” this is the first thing I tell them.
The Roux: What Is It?
Ah, the roux. It’s where the love is. I’ll admit, the first time I made it, I was nervous—thirty-plus minutes of constant stirring sounds daunting. But now I actually find it kind of therapeutic. I put on music, maybe pour myself a small glass of wine, and get lost in the rhythm of stirring.
My goal color is that rich milk chocolate shade. The aroma that develops is absolutely intoxicating. And let me tell you, when I see that color, I know the gumbo is going to be fantastic. If you’re new to it, don’t rush. Keep the heat moderate, scrape the bottom constantly, and enjoy the process. It’s a labor of love that pays off every time.
Serving Ideas
Gumbo and white rice are a match made in heaven. I always make a big pot of fluffy rice to go underneath, and sometimes I’ll even put a bowl of extra rice on the table because my kids pile it high.
When I’m feeling adventurous (or if I have guests I want to impress), I serve it with a scoop of potato salad right in the bowl. I know that might sound strange if you haven’t tried it, but it’s a Southern classic for a reason. The creaminess of the salad against the spicy, smoky gumbo is just pure joy.
And for a low-carb twist, I’ll serve it over mashed cauliflower. It soaks up the gumbo beautifully while keeping things lighter.
Frequently Asked Questions
What in the world is filé?
Filé powder is one of those pantry staples I didn’t appreciate until I started making gumbo seriously. It’s made from sassafras leaves and has this earthy, slightly herbal flavor that’s really special. I remember the first time I added it—I felt like I’d joined the club of “real” gumbo makers. If you don’t have it, you can skip it, but I think it’s worth keeping on hand.
What is the Cajun trinity?
This one’s non-negotiable in my house. Bell pepper, onion, and celery—it’s the holy trinity for a reason. I always try to chop it evenly so it cooks uniformly and melds into the gumbo seamlessly.
How thick is gumbo supposed to be?
Honestly, I play this by ear. Some days I like it closer to stew consistency, other times I thin it with broth for a soupier version. My family has debates about which is better. If it’s too thin, I’ll stir in a cornstarch slurry at the end. Cooking is personal—I say make it how you like it!
Substitutions and Variations
Gumbo recipes are as personal as family traditions. I don’t worry about what’s “authentic” too much—I cook what my family loves.
Here are a few spins I’ve tried:
- Chicken instead of shrimp when I want something heartier.
- Sausage: Andouille is a classic. My husband loves it spicy, so I’ll sometimes sneak in a spicier sausage just for him.
- Veggies: Whatever’s in the fridge. Okra is a must, but I’ll add diced tomatoes, corn, or even greens.
- Heat: I keep it milder for the kids but add hot sauce to my own bowl.
- Seafood Mix: Clams, mussels, lump crab. When I want to splurge, this is my favorite way to go.
My philosophy? Gumbo is a template, not a rulebook.
Shrimp Gumbo with Okra
Shrimp and Okra Gumbo is the ultimate Southern comfort food in a bowl. It's simple, flavorful, and satisfying.
Ingredients
- 1 lb okra, sliced
- ½ cup avocado oil, plus extra for coating okra
- ¼ cup butter
- 1 cup flour
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2-3 stalks celery, diced
- 5-6 cloves garlic, minced
- 1 tablespoon filé
- 4-6 cups chicken broth
- 1 tablespoon Cajun seasoning
- 2 bay leaves
- 2 lbs shrimp, peeled and deveined
- Sliced green onions and fresh parsley, for topping
- Cooked white rice, for serving
Instructions
- The OkraToss sliced okra with a bit of avocado oil, kosher salt, and pepper. Roast in a preheated 400°F oven for 25 minutes. Set aside.
- The RouxIn a large braiser over medium heat, melt the butter with the avocado oil. Add the flour and stir to combine. Stir continuously and patiently—do not walk away. This will take 30-45 minutes, or until the roux reaches the color of a milk chocolate bar.
- The GumboOnce the roux is ready, add the diced green bell pepper, onion, and celery. Cook until softened. Stir in the Cajun seasoning and filé, then add the garlic and cook briefly.Slowly stir in the hot chicken broth, mixing well to avoid lumps. Add the bay leaves and let it simmer for 10-15 minutes.When the gumbo has slightly thickened, stir in the roasted okra and shrimp. Cook just until the shrimp are done.
- Serve over cooked white rice. Top with green onions and fresh parsley. Enjoy!
Notes
- Nutritional information does not include rice.
- For a low-carb option, serve with cauliflower rice.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 466Total Fat 23gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 15gCholesterol 269mgSodium 4315mgCarbohydrates 29gFiber 3gSugar 6gProtein 35g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Storage and Reheating Instructions
I always say gumbo is one of those dishes that gets better the next day. The flavors meld and deepen in the fridge. I store mine in a big glass container for easy reheating.
When reheating, I go low and slow on the stovetop so the shrimp stays tender. Microwaving works too—just in short bursts and stir in between. And a tip from experience: don’t freeze the rice. It gets mushy. I freeze just the gumbo base, then make fresh rice when I thaw it out.
This is the perfect dish to make on Sunday and enjoy through the week. And if you’re anything like me, you’ll be sneaking spoonfuls straight from the fridge. It’s that good.
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