Shrimp & Okra Gumbo is a beloved dish with deep roots in Louisiana’s Creole and Cajun traditions. It’s known for its rich flavors and heartwarming appeal. Born from a blend of French, African, and Native American culinary influences, gumbo has become a symbol of Southern comfort food. The dish’s signature starts with a dark roux—a time-honored technique that creates a deep, nutty base—and builds with the “holy trinity” of onions, celery, and bell peppers. Served over rice, it’s a satisfying meal anytime of the year.

Vernice's Shrimp & Okra Gumbo

If you’re craving a cozy, flavorful meal that brings a taste of Louisiana to your table, Shrimp & Okra Gumbo is the perfect choice. It’s a little bit of effort but totally worth it. Whether you’re feeding a crowd or just treating yourself, this gumbo pairs perfectly with white rice, saltine crackers, and a splash of hot sauce for a comforting Southern classic.

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Prep Time 30

Cook Time 1 30

Total Time 2

Course Main Course

Cuisine Cajun, Creole, French

Servings 8

Calories 400 kcal

Equipment

large, heavy-bottomed pot or Dutch oven
Wooden spoon or heat-resistant spatula
cutting board
knife
measuring cups and spoons
small bowl
ladle

Ingredients

Base Ingredients

½ cup vegetable oil
½ cup all-purpose flour

Vegetables

1 large onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 garlic cloves, minced
1 lb fresh or frozen okra, sliced

Broth and Spices

6 cup chicken stock or seafood stock
2 bay leaves
1 tsp dried thyme
1 tsp smoked paprika
1 tsp cayenne pepper (adjust to taste)
Salt and pepper to taste

Shrimp & Sausage

1 lb medium shrimp, peeled and deveined
½ lb smoked sausage, sliced (optional)

Optional Additions

2 tsp hot sauce
2 cup COOKED white rice for serving

Instructions

1. Make the Roux

Heat 1/2 cup vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Slowly whisk in 1/2 cup of all-purpose flour, stirring constantly. The mixture should bubble but not burn.
Continue to stir for about 20-30 minutes until the roux turns a deep chocolate brown. This is crucial for the flavor of your gumbo. Don’t rush or leave it unattended.

Sauté the Vegetables

Once the roux reaches the desired color, stir in the diced onion, bell pepper, and celery. Sauté for 5-7 minutes until softened.
Add the minced garlic and cook for 1-2 minutes until fragrant.

Cook the Okra

Add the sliced okra to the pot. Sauté for 5-10 minutes to reduce its sliminess. This step ensures the gumbo isn’t overly thickened by the okra.

Build the Gumbo

Slowly pour in the chicken or seafood stock, stirring as you go to avoid lumps.
Add the bay leaves, thyme, smoked paprika, cayenne pepper, and sausage (if using). Stir well.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 45 minutes. Stir occasionally.

Add the Shrimp

Season the gumbo with salt, pepper, and hot sauce to taste.
Add the peeled and deveined shrimp to the pot. Simmer for 5-7 minutes until the shrimp are pink. It does not take long for shrimp to cook. They go from opaque (raw) to pink (ready).

Taste and Adjust

Taste the gumbo and adjust the seasoning if necessary. If it’s too thick, add a bit more stock or water.

Serve

Ladle the gumbo over a bowl of cooked white rice and ENJOY!

Notes

Vernice's Tips--These tips did NOT originate with her. Y'all know this recipe is as old as Moses.

Roux Mastery: If you’re nervous about burning the roux, reduce the heat to low and take your time.

Seafood Stock Hack: If you don’t have seafood stock, simmer shrimp shells with water, onion, and celery for 20 minutes and strain.

Make It Ahead: Gumbo tastes even better the next day as flavors meld together.

Keyword easy gumbo recipe, Louisiana style gumbo, okra, shrimp, shrimp and okra gumbo recipe

If and when you try this recipe, I’d love to hear how it turned out for you! Did you add your own twist, or stick to the classic version? Share your thoughts, tips, or even a photo in the comments below—I can’t wait to see your creations. Remember, every time you make this gumbo, it gets even better as you make it your own.