Shrimp and Okra Gumbo

Nutriscore Rating: 71/100

Dive into the heart of Louisiana cuisine with this soul-warming Shrimp and Okra Gumbo, a rich and flavorful dish perfect for cozy gatherings or weeknight comfort meals. This hearty gumbo starts with a deeply caramelized, chocolate-brown roux—the cornerstone of its robust flavor—before layering in the trinity of diced onion, green bell pepper, and celery. Juicy shrimp, tender okra, smoky andouille sausage, and a savory blend of Cajun seasonings, including paprika and cayenne pepper, infuse every bite with bold Southern charm. Simmered to perfection in a base of chicken broth and tomatoes, this gumbo is served over fluffy white rice and garnished with bright green onions for a delightful pop of freshness. Ready in just under 90 minutes and serving six, it’s the ultimate comfort dish for seafood lovers. Perfect for anyone craving authentic gumbo, this recipe celebrates the iconic flavors of the South.

Recipe Information

• Prep Time: 20 min
• Cook Time: N/A
• Total Time: 20 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

20 items

• 1 pound large shrimp, peeled and deveined
• 2 cups okra, sliced
• 1 cup vegetable oil
• 1 cup all-purpose flour
• 1 large yellow onion, diced
• 1 large green bell pepper, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 6 cups chicken broth
• 1 14.5-ounce can canned diced tomatoes
• 12 ounces andouille sausage, sliced
• 2 bay leaves
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 0.5 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cups white rice, cooked
• 0.25 cup green onions, sliced for garnish

📝 Instructions

10 steps

1. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

2. Gradually whisk in the flour to create a roux. Cook, stirring constantly, for about 20-25 minutes, until the roux turns a deep chocolate-brown color, being careful not to let it burn.

3. Add the diced onion, green bell pepper, and celery to the roux. Cook for 5-7 minutes, stirring frequently, until the vegetables are softened.

4. Stir in the minced garlic and cook for another minute until fragrant.

5. Gradually add the chicken broth to the pot, stirring constantly to incorporate the roux into the liquid.

6. Add the sliced okra, diced tomatoes (with their juice), andouille sausage, bay leaves, paprika, oregano, thyme, cayenne pepper, salt, and black pepper. Stir to combine.

7. Bring the gumbo to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.

8. Add the shrimp to the pot and simmer for an additional 5-7 minutes, or until the shrimp are cooked through and opaque.

9. Remove the bay leaves and adjust seasoning with additional salt and cayenne if needed.

10. Serve the gumbo hot over cooked white rice, garnished with sliced green onions.

Nutrition Facts

1 serving (804.5g)

Calories		917
% Daily Value*
Total Fat		53.1 g	68%
	Saturated Fat	11.3 g	56%
	Polyunsaturated Fat	23.3 g
Cholesterol		184 mg	61%
Sodium		1525 mg	66%
Total Carbohydrate		76.4 g	28%
	Dietary Fiber	6.4 g	23%
	Total Sugars	6.4 g
Protein		38.6 g	77%
Vitamin D		0.0 mcg	0%
Calcium		207 mg	16%
Iron		5.6 mg	31%
Potassium		1115 mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 2851 cal (50.7%%)

Protein: 930 cal (16.5%%)

Carbs: 1839 cal (32.7%%)