Shrimp and Okra Gumbo
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.
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Recipe Information
Ingredients
- 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
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
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.
Add the diced onion, green bell pepper, and celery to the roux. Cook for 5-7 minutes, stirring frequently, until the vegetables are softened.
Stir in the minced garlic and cook for another minute until fragrant.
Gradually add the chicken broth to the pot, stirring constantly to incorporate the roux into the liquid.
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.
Bring the gumbo to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.
Add the shrimp to the pot and simmer for an additional 5-7 minutes, or until the shrimp are cooked through and opaque.
Remove the bay leaves and adjust seasoning with additional salt and cayenne if needed.
Serve the gumbo hot over cooked white rice, garnished with sliced green onions.
Nutrition Facts
Calories |
5281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 316.8 g | 406% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 137.9 g | ||
| Cholesterol | 1106 mg | 369% | |
| Sodium | 9568 mg | 416% | |
| Total Carbohydrate | 409.3 g | 149% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 38.9 g | ||
| Protein | 227.5 g | 455% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1223 mg | 94% | |
| Iron | 32.6 mg | 181% | |
| Potassium | 6598 mg | 140% | |
*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.
