Shrimp Okra and Tomato Gumbo
Dive into the vibrant flavors of the South with this hearty Shrimp Okra and Tomato Gumbo, a one-pot wonder brimming with bold Cajun seasoning and authentic Creole flair. This recipe combines tender shrimp, fresh okra, and juicy tomatoes simmered in a rich, aromatic roux-based broth with layers of onion, bell pepper, celery, and garlic. Infused with thyme and bay leaf, each spoonful delivers a comforting depth of flavor that’s perfectly complemented by fluffy white rice. Ready in just over an hour, this soul-warming gumbo is ideal for a weeknight feast or a celebratory gathering. Garnish with bright scallions for a fresh finishing touch and transport your kitchen to Louisiana with every savory bite!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 cups okra, sliced
- 1 14.5-ounce can diced tomatoes
- 4 cups chicken broth
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 0.25 cup all-purpose flour
- 0.25 cup vegetable oil
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- 1 count bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups white rice, cooked
- 2 tablespoons scallions, chopped (for garnish)
Instructions
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Once hot, whisk in the flour to make a roux. Stir constantly for 8-10 minutes or until the roux turns a deep golden brown color.
Add the diced onion, bell pepper, and celery to the roux. Cook for 5-7 minutes, stirring often, until the vegetables have softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the Cajun seasoning, dried thyme, bay leaf, salt, and black pepper. Stir to combine the spices with the vegetables.
Slowly pour in the chicken broth, stirring constantly to ensure the roux is fully incorporated and no lumps remain.
Add the diced tomatoes (with their juices) and the sliced okra to the pot. Bring the mixture to a gentle simmer.
Cover the pot and let the gumbo simmer for 30 minutes, stirring occasionally to prevent sticking.
Add the shrimp to the pot and simmer for an additional 5-7 minutes, or until the shrimp turn pink and are fully cooked.
Remove the bay leaf and taste the gumbo. Adjust the seasoning with more salt or Cajun seasoning if needed.
Serve the gumbo hot over a bed of white rice. Garnish with chopped scallions for an extra burst of flavor.
Nutrition Facts
Calories |
2153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 5648 mg | 246% | |
| Total Carbohydrate | 263.9 g | 96% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 27.9 g | ||
| Protein | 155.9 g | 312% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1025 mg | 79% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 4887 mg | 104% | |
*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.
