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+ servings

Shrimp and Okra Gumbo

Sue Lau
No ratings yet
Total Time 1 hr 30 mins
Course Main Dish, Soup, Stew
Cuisine American, Cajun, Southern
Servings 4


  • 1 pound fresh okra pods trimmed and sliced
  • 1/4 cup vegetable oil
  • 1 cup chopped onion
  • 1 cup  chopped celery
  • 1 cup diced green  pepper
  • 2 fresh bay leaves
  • 1 tablespoon fresh thyme
  • 1 tablespoon Cajun spice
  • 1/2 teaspoon black pepper
  • salt to taste; add the Cajun spice before you  taste
  • 1 tablespoon chopped garlic
  • 2 tablespoons  tomato paste
  • 1/4 cup light roux
  • 6 cups vegetable broth
  • 1 pound small raw peeled and deveined shrimp
  • 2 teaspoons Louisiana hot sauce
  • 2 tablespoons chopped Italian parsley
  • 2 scallions sliced
  • gumbo file optional garnish


  • Saute okra in a large skillet until browned; stir in the onion, celery, green pepper, bay leaves, garlic  and thyme and cook until vegetables soften,  adding the garlic the last minute so that it does not burn.
  • Place vegetable mixture in a heavy bottomed pot large enough to hold 2-1/2 quarts.
  • Whisk the roux into the vegetables. We are using light roux here, and  you may use homemade or use a purchased type, whichever you prefer. Generally,  roux is half flour, half oil, cooked and stirred over low heat until it is the color of peanut butter.
  • When  roux is mixed into the vegetable, stir in the broth.
  • Bring  mixture to a boil, then reduce heat, cover and simmer over low heat for about an hour.
  • Stir shrimp, hot sauce, parsley and scallions into gumbo and cook just until they brighten and begin to curl; do not overcook.
  • Serve gumbo with steamed white rice, garnished with extra parsley or scallion and gumbo file if desired.


From the kitchen of palatablepastime.com
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