Shrimp and Okra Gumbo

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Shrimp and Okra Gumbo is the classic Southern comfort food recipe in a bowl that you need in your back pocket. Is is simple and delicious? Yes, it is! Does it take a minute to make? Yes. Is it worth the effort? 100000000% yes.

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Shrimp and okra gumbo is probably a top 5 comfort food favorite for me. It’s warm and cozy. The flavors are out of this world. Make this one time and your family will be singing your praises.

To begin, you’ll precook the okra. This prevents a dreaded stringy, snot situation. I’ll explain more about this later. While the okra precooks, we can tackle the roux.

This part takes a little time, yes, but the end result is so worth it. And, it’s so simple! When I say it’s simple, I mean just that. All you do is cook oil and flour together until it turns a milk chocolate color.

The veggies cook in the roux until tender, chicken broth makes up the body of this lovely dish. The shrimp and precooked okra go for just a few minutes or until the shrimp is perfectly cooked.

Make this on a slow weekend with family or serve it to friends for your next get-together. Everyone will be throwing up rounds of applause. It’s that good.

shrimp and okra gumbo ingredients

Okra
Avocado Oil
Bacon
butter
Flour
Onion
Green Bell Pepper
Celery
Garlic
Chicken Broth
Bay Leaves
Filé
Cajun Seasoning
Kosher Salt
Fresh Ground Pepper
Shrimp
Green Onions and Parsley
Cooked White Rice

how to make shrimp and okra gumbo

the okra

Before we begin, we need to talk about something VERY IMPORTANT – the okra. Okra needs to be pre-cooked a bit before you add it to the gumbo. If you don’t do this, you will end up with a SLIMY MESS OF GROSS instead of a wonderful pot of scrumptious gumbo. Listen to Rufus on this one. No one wants a bowl of snot. No one.

All you need to do it throw the sliced okra onto a sheet pan with some avocado oil, salt and pepper, and just let it roast for 20-25 minutes. That’s it. That will prevent the slime disaster, and it can roast while you’re making the roux. Easy peasy.

the roux

The roux is the part of this Shrimp and Okra Gumbo that takes a bit of time and patience. But bare with me, it is soooooo worth it! A roux is a mixture of flour and fat – in this case, AP flour, butter, and avocado oil. It is very simple to do. Just stir. And, stir. And then, stir some more.

This step will take about 30-45 minutes of continuous stirring or until the roux becomes the color of a milk chocolate bar. After that, the gumbo comes together in no time!

the gumbo

After the roux color has developed, add in the green bell pepper, onion, and celery, cooking until they start to soften. At this point, add the Cajun Seasoning and filé. Next goes in the garlic for a quick few minutes. Slowly stir in the hot broth, stirring to prevent any lumps. Toss in a couple of bay leaves and let the gumbo simmer a bit.

Once the gumbo has thickened a bit, add the okra and shrimp to the pot, cooking until the shrimp are just done.

serving

I simply serve this shrimp and okra gumbo over a nice big pile of white rice. Top with a little fresh parsley and sliced green onions and it’s pure perfection.

If you want to try something that is also extremely popular with gumbo – try serving it with a generous scoop of potato salad. I promise I’m not making this up. It is a thing. A delicious, wonderful thing. You should try it.

gumbo frequently asked questions

What in the world is filé?

I’m so glad you asked. Gumbo filé is made from dried and ground leaves of the sassafras tree. Filé has a distinctive, earthy flavor that is amazing, but it also acts as a thickener in the gumbo. If you don’t have any and or don’t want to buy it just for this recipe, just leave it out. But, I highly suggest you grab some. You won’t be disappointed!

What is the Cajun trinity?

The Cajun trinity is a mixture of green bell pepper, onion, and celery. It’s a classic trio of veggies used in a ton of Cajun and Creole cooking.

How thick is gumbo supposed to be?

This is purely personal preference. In general, it’s thicker than soup, but slightly thinner than gravy. If you prefer yours thinner, add more broth. If you find you want it thicker, a cornstarch slurry at the end will tighten the gumbo right up!

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Equipment

Ingredients

1 lb okra, sliced
½ cup avocado oil, plus extra for coating okra
¼ cup butter
1 cup flour
1 med onion, diced
1 green bell pepper, diced
2-3 stalks celery, diced
5-6 cloves garlic, minced
1 tbsp filé
4-6 cups chicken broth
1 tbsp cajun seasoning see below
2 bay leaves
2 lbs shrimp, peeled and deveined
sliced green onions and fresh parsley, for topping
cooked white rice, for serving

Instructions

The Okra

Toss the sliced okra in a bit of avocado oil, kosher salt, and pepper. Roast in a preheated 400° oven for 25 minutes. Set aside.

The Roux

In a large braiser on medium heat, melt the butter along with the avocado oil.
Add flour, stirring to combine. Be patient and continue to stir. Don't walk away from the roux. This step will take about 30-45 minutes of continuous stirring or until the roux becomes the color of a milk chocolate bar.

The Gumbo

After the roux color has developed, add in the green bell pepper, onion, and celery, cooking until they start to soften.
At this point, add the Cajun Seasoning and filé. Next goes in the garlic for a quick few minutes.
Slowly stir in the hot broth, stirring to prevent any lumps. Toss in the bay leaves and let the gumbo simmer for 10-15 minutes.
Once the gumbo has thickened a bit, add the okra and shrimp to the pot, cooking until the shrimp are just done.
Spoon gumbo over cooked rice. Top with sliced green onion and fresh parsley. Enjoy!

Notes

Nutritional information does not include rice.

Use cauliflower rice for a lower-carb serving option.

Nutrition

Thank you!

I am so incredibly happy that you are here! I hope you try my Shrimp and Okra Gumbo recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or star rating below. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!

Happy Cooking!

–Rufus

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