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.
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.
And, if you think it sounds like too much, it's not. It's so very simple and very delicious. My family goes nuts when I make this shrimp and okra gumbo and even the kids come running back for seconds!
What You'll Need
- Okra and Avocado Oil - You'll need to read below for a very important tip on how to prepare the okra!
- Butter - The delicious fat for our roux.
- AP Flour - You need this for the roux. You can also use a gluten-free flour blend.
- Onion, Green Bell Pepper, Celery - The trinity. This is non-negotiable.
- Garlic - Because it's wonderful and I can't cook without it.
- Chicken Broth - The base of the gumbo. Use a good quality one. It will make a difference.
- Bay Leaves - For the lovely earthy, herbal note.
- Filé - For it's earthy flavor and thickening power. Read more about this below.
- Cajun Seasoning - Because it's delicious. Use your favorite or make your own.
- Shrimp - I prefer buying a frozen shell-on, easy-peel shrimp. I think it's the best quality unless you live close to the coast.
- Green Onions and Parsley - For some razzle dazzle at the end.
- Cooked White Rice - For the bed of our shrimp and okra gumbo.
My Preferred Cooking Vessel
For this shrimp and okra gumbo recipe, and for many others, I reach for a cast iron braiser with a lid. The size is perfect and the cast iron allows for an even heating that is super important for the roux.
If you try to make roux in a flimsy pot, you will run the risk of burning it. I've said it once and I will say it again, I don't like a lot of gadgets in the kitchen. You need a few good quality things that will last a lifetime and a good braiser is just such a thing.
Buy Now → How To Prep The Okra: This is Important
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 instead of shrimp and okra gumbo. 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: What Is It?
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!
Serving Ideas
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. Mashed cauliflower would also make a phenomenal base!
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.
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 shrimp and okra gumbo 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 a thicker shrimp and okra gumbo, a cornstarch slurry at the end will tighten the gumbo right up!
Substitutions and Variations
Gumbo can become a heated subject. People can become very protective of their gumbo recipes and can get downright defensive over them if said gumbo is not "authentic." I say pish posh.
Gumbo can be enjoyed anyway you see fit. That's the beauty of food. Make it your own and the way you like it. Otherwise, what's the point?! This is obviously a shrimp and okra gumbo, but you could change it up in so many ways. Here's a few ideas:
- Use chicken instead of shrimp.
- Add sausage - andouille is more classic, but grab your favorite.
- Play with the veggies - add anything your heart desires.
- Make it spicy. I would love to do this if it weren't for my kids and husband. Add chili flakes or fresh peppers or even a healthy dose of hot sauce.
- Add some lump crab, clams, mussels, and/or oysters. I looooove to do this. Seafood is one of my favorite things ever and this would for sure be a treat.
- Add diced tomatoes. I love doing this, too!
Storage and Reheating Instructions
Store leftover shrimp and okra gumbo in the fridge in an airtight container for up to 3 days. To reheat, you can warm on the stove top or in the microwave. Just do that slowly. If you heat the shrimp up too fast or too hot, they'll get rubbery.
You can freeze gumbo in an airtight container for up to 3 months. Don't freeze the rice. I don't think it does well upon thawing.
Shrimp and Okra Gumbo Recipe
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 tablespoon filé
- 4-6 cups chicken broth
- 1 tablespoon 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
Nutrition
If you guys make this Shrimp and Okra Gumbo, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
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. 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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Budreau Watkins says
awesome gumbo recipe, especially on a cold winter night!
Sallie Myers says
Wow, this was sooooo tasty! My kiddos really enjoyed it, too. It was a comforting meal on a cold day. We are making this again during Christmas break. Awesome recipe!!!
KingKajunJr. says
Made this for some friends I had over. It was exceptional.
Brenda Hill says
The world needs more delicious food like this… gumbo is good for the soul.
Linda Russel says
This gumbo is very easy to put together! Would be so good enjoying it by a fire.
Linda Russel says
This gumbo is very easy to put together! Would be so good enjoying it by a fire.
Rufus says
Hi, Linda! Thank you so very much! You don't know how happy this makes me! Have a great day!