Shrimp Gumbo with Okra

This Shrimp Gumbo with Okra is a hearty, flavorful dish that brings the authentic taste of Creole cooking straight to your table. The rich, savory gumbo base is made from shrimp stock, sautéed vegetables, a flavorful roux, and the signature addition of okra. With Cajun-seasoned shrimp, it’s an easy-to-make version of this classic Southern dish. It’s perfect for serving with rice or crusty French bread to soak up all the delicious flavors.

Quick Benefits

• Rich in Protein: The shrimp provides a great source of lean protein, essential for muscle repair and overall health.
• High in Fiber: Okra is an excellent source of fiber, which helps with digestion and provides a feeling of fullness.
• Packed with Vitamins and Minerals: Okra is rich in vitamin C, potassium, and calcium, while shrimp adds iron and other important minerals.
• Customizable Spice Level: Adjust the spice to your preference, making it as mild or hot as you’d like.

Essential Ingredients

• Shrimp: Fresh or pre-cooked, seasoned shrimp are the main protein in this dish. Pre-cooked shrimp are convenient and help save time.
• Cajun Seasoning: A blend of spices that gives the gumbo its authentic Creole flavor. It adds warmth and complexity to the dish.
• Onion and Bell Pepper: These vegetables form the base for the gumbo, adding savory sweetness.
• Butter and Flour: Used to make the roux, which thickens the gumbo and gives it a deep, nutty flavor.
• Tomato Paste: Adds richness and depth to the broth.
• Diced Tomatoes: Provide acidity and a robust tomato flavor, complementing the savory elements of the gumbo.
• Okra: A key ingredient in gumbo, adding both texture and flavor. Okra helps thicken the soup while contributing a slightly sweet and earthy flavor.
• Cajun-style Crab Boil Seasoning: Enhances the seafood flavors and adds an extra layer of spice and seasoning.
• Water: Used to create the shrimp stock, which forms the base of the gumbo.

Preparation Steps

1. Make the Shrimp Stock: Peel the shrimp and toss the shells with 1/2 tablespoon Cajun seasoning. Place the seasoned shells in a pot with 3 quarts of water, 1 tablespoon diced onion, and 1 tablespoon diced bell pepper. Bring to a boil, then reduce to a simmer and cover. Let it cook for at least 2 hours to develop the flavors.
2. Prepare the Shrimp: While the stock is simmering, gently devein the shrimp and season them with the remaining 1/2 tablespoon Cajun seasoning. Refrigerate the shrimp until ready to add to the gumbo.
3. Make the Roux: In a large pot, melt butter over medium-high heat. Gradually add the flour, stirring constantly with a whisk or wooden spoon. Cook the roux until it turns brown in color and develops a nutty aroma, about 5 minutes.
4. Cook the Vegetables: Add the remaining onion and bell pepper to the roux and sauté until the onion becomes translucent, about 5-7 minutes. Stir in the tomato paste and cook for another minute.
5. Add the Stock and Okra: Slowly stir in the diced tomatoes, okra, and shrimp stock. Add the Cajun-style crab boil seasoning, bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for about 1 hour, stirring occasionally.
6. Add the Shrimp: Stir in the shrimp and cook until they turn bright pink, about 20 minutes. Adjust the seasoning with more Cajun seasoning or salt, if needed.
7. Serve: Ladle the gumbo into bowls and serve with rice or crusty French bread.

Health Benefits

• High in Protein: Shrimp is an excellent source of protein, which supports muscle growth, tissue repair, and overall body function.
• Rich in Fiber: Okra is high in dietary fiber, which is important for digestive health and regulating blood sugar levels.
• Packed with Nutrients: This gumbo provides a good amount of vitamins and minerals, such as vitamin C from the vegetables, potassium from the okra, and iron from the shrimp.
• Low in Calories: At 208 calories per serving, this gumbo is a healthy, filling option without being overly indulgent.

Serving Suggestions

• With Steamed Rice: Serve the gumbo over steamed white or brown rice to absorb all the rich broth.
• With French Bread: Pair with crusty French bread to soak up the delicious gumbo sauce.
• With Hot Sauce: Add hot sauce for an extra kick if you like your gumbo spicy.
• As a Main Dish: This gumbo can be served as a filling main dish, especially when served with rice and bread.

Creative Variations

• Vegetarian Gumbo: Skip the shrimp and use vegetable broth and extra vegetables like bell peppers, carrots, and zucchini for a vegetarian version of gumbo.
• Seafood Gumbo: Add other seafood, such as crab or fish, to make it a more varied seafood gumbo.
• Spicy Version: Add more Cajun seasoning or fresh chilies to increase the heat level of the dish.
• Chicken and Sausage Gumbo: For a more substantial gumbo, add chicken thighs or sausage along with the shrimp for a heartier meal.

Storage Tips

• Refrigeration: Leftover gumbo can be stored in an airtight container in the fridge for up to 3 days.
• Freezing: Gumbo freezes well. Let it cool completely, then transfer to freezer-safe containers and store for up to 3 months. Reheat thoroughly on the stovetop or in the microwave.
• Rice Storage: Store leftover rice separately in an airtight container in the fridge for up to 3 days.

Pro Tips

• Slow Simmering: Allow the shrimp stock to simmer for at least 2 hours to develop the full flavor of the shrimp shells and vegetables.
• Don’t Overcook the Shrimp: Add the shrimp towards the end of the cooking process to avoid overcooking. They should turn bright pink but remain tender.
• Adjust the Thickness: If the gumbo becomes too thick, add a bit more water or broth to reach your desired consistency.
• Patience with the Roux: The roux is crucial for the flavor of the gumbo. Don’t rush the cooking process—take your time to get it to the right color.

Frequently Asked Questions

Can I use pre-cooked shrimp?
Yes, if you’re using pre-cooked shrimp, add them toward the end of cooking, just to warm them up. Be careful not to overcook them, as they can become tough.

Can I make this gumbo ahead of time?
Yes, this gumbo tastes even better the next day once the flavors have had time to meld. Store it in the fridge and reheat before serving.

Can I make this gumbo spicier?
Yes, adjust the Cajun seasoning or add extra chili flakes or fresh chilies to make the gumbo as spicy as you like.

Can I omit the okra?
Yes, if you don’t like okra, you can omit it, but for a more authentic gumbo, you’ll need to replace it with gumbo filé powder to thicken the soup.

This Shrimp Gumbo with Okra is a flavorful, comforting, and satisfying dish that brings the taste of Creole cuisine right to your table. With its rich, spicy broth and tender shrimp, it’s sure to become a family favorite!

Print