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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 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
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