Recipe Library
Shrimp & Okra Gumbo
Silky okra melts into a rich, smoky broth laced with onion, garlic, and gentle cayenne heat. Tender Gulf shrimp finish the gumbo, delivering each spoonful brimming with deep, savory flavor over steaming rice.
- Total
- 3 hr 15 min
- Prep
- 15 min
- Cook
- 3 hr
- Serves
- 8
Nutrition per Serving
- Calories
- 518
- Protein
- 21g
- Carbs
- 83g
- Fat
- 11g
- Fiber
- 4g
- Sugar
- 4g
- Sodium
- 609mg
Ingredients
- 1/3 cup canola oil
- 2 12-ounce bags frozen cut okra
- 1 medium yellow onion, diced
- 1 teaspoon minced garlic
- 2 teaspoons kosher salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon cayenne pepper
- 4 cups water
- 1/2 teaspoon liquid smoke
- 5 1/2 cups low-sodium chicken, vegetable or seafood broth or stock
- 1 pound raw Gulf shrimp (31-40 count), peeled and deveined
- 4 cups hot cooked rice
- Hot sauce, preferably Louisiana or Crystal (optional)
Instructions
- Heat oil in a large pot over medium-high heat. Add okra, stir, then reduce heat to medium-low. Cook, covered and stirring occasionally, until the okra is broken down, about 45 minutes.
- Stir in onion, garlic, salt, pepper and cayenne. Cover and cook, stirring occasionally, for 10 minutes.
- Add water and liquid smoke; bring to a simmer over high heat. Reduce heat to medium-low and cook, covered and stirring occasionally, until thickened, about 1 1/2 hours.
- Add broth (or stock); increase heat to medium-high. Cook, stirring occasionally, for 25 to 30 minutes. Add shrimp; cook until the gumbo is slightly thickened, 15 to 20 minutes.
- Serve the gumbo over rice, with hot sauce, if desired.