There’s something magical about a big pot of Shrimp Gumbo with Okra simmering on the stove—it’s cozy, flavorful, and deeply satisfying. This Louisiana classic combines plump shrimp, tender okra, and a rich, spiced broth that’s perfect for sharing with family or friends. Whether you’re new to gumbo or a seasoned pro, I’ll guide you through every step to make sure your dish turns out flavorful and authentic. Let’s get cooking!
Why You Will Love This Recipe
Shrimp Gumbo with Okra is a one-pot wonder that balances smoky, savory, and slightly spicy flavors in every bite. The okra thickens the broth naturally (no need for heavy roux here!), and the shrimp cooks to perfection in just minutes. It’s hearty enough for a weeknight dinner but special enough for weekend gatherings. Plus, leftovers taste even better the next day!
Ingredients
- 1 lb medium shrimp, peeled and deveined (keep shells for broth)
- 2 cups fresh okra, sliced into rounds
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 14 oz canned diced tomatoes
- 4 cups shrimp or chicken broth
- 1/2 lb andouille sausage, sliced
- 2 tbsp vegetable oil
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- 1 tsp dried thyme
- Salt and black pepper to taste
- Cooked rice, for serving
Ingredient Prep Guide
Okra: Rinse it well and pat dry before slicing—moisture can make it slimy during cooking. If you’re sensitive to the texture, toss sliced okra with 1 tbsp vinegar and let it sit for 10 minutes first.
Shrimp: Save the shells! Simmer them in broth for 10 minutes to boost flavor. Strain before using.
Vegetables: Dice the onion, bell pepper, and celery evenly so they cook at the same rate.
Andouille Sausage: Look for pre-cooked sausage to save time. If using raw, sear it first to render fat.
Equipment & Tools
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon
- Sharp knife and cutting board
- Measuring cups and spoons
- Slotted spoon (for removing sausage)
Step-by-Step Instructions
Start by heating 1 tbsp oil in your pot over medium heat. Add the sausage and cook until browned, about 5 minutes. Remove with a slotted spoon and set aside. Don’t clean the pot—those browned bits add flavor!
Add the remaining oil to the pot. Toss in the onion, bell pepper, and celery. Sauté for 6-8 minutes until softened. Stir in garlic, paprika, thyme, and cayenne (if using), and cook for 1 minute until fragrant.
Add the okra and stir well, letting it cook for 5 minutes to soften. The okra might release some liquid—that’s okay! Pour in the broth and diced tomatoes, then add the sausage back to the pot. Bring to a low boil, reduce heat, and simmer for 25 minutes.
Finally, add the shrimp and cook for 3-4 minutes until they turn pink. Taste and adjust salt and pepper. Serve over rice with hot sauce on the side!
Key Details
Total Time: 1 hour (Prep: 20 mins | Cook: 40 mins)
🍽️ Servings: 6 people
⚙️ Equipment: Large pot, wooden spoon, knife, measuring tools
Serving Suggestions
Serve your gumbo over a scoop of fluffy white rice to soak up the broth. A sprinkle of green onions or chopped parsley adds freshness. For a true Southern meal, pair it with cornbread or a simple collard greens salad. This dish shines at casual dinners or Mardi Gras parties!
Pro Tips
Deepen the flavor: Simmer the gumbo uncovered for an extra 10 minutes if the broth is too thin. The okra will thicken it naturally as it cooks.
Avoid overcooking shrimp: Add them last and turn off the heat once they curl and turn pink. They’ll keep cooking in the residual heat.
Make it ahead: Gumbo tastes better the next day! Store it (without shrimp) in the fridge overnight, then reheat gently and add shrimp before serving.
Storage and Reheating Instructions
Store cooled gumbo in an airtight container in the fridge for up to 3 days. For longer storage, freeze it (without rice) for 2-3 months. Reheat gently on the stove over low heat, adding a splash of broth if needed. Microwave in 1-minute intervals, stirring between.
Troubleshooting
Too slimy? Okra can get sticky if overcooked. Sauté it longer before adding liquid, or add a splash of lemon juice.
Too spicy? Stir in 1 tsp honey or a dollop of sour cream to mellow the heat.
Bland broth? Boost flavor with a dash of Worcestershire sauce or a bay leaf during simmering.
Frequently Asked Questions
Can I use frozen shrimp?
Absolutely! Thaw them in cold water first and pat dry. Frozen shrimp work great, especially if fresh isn’t available.
Can I substitute okra?
If you don’t like okra, use 1 tbsp filé powder (added at the end) as a thickener. Note that filé powder has a distinct earthy flavor.
Can I make this vegetarian?
Yes! Swap shrimp and sausage for mushrooms, chickpeas, or vegan sausage. Use vegetable broth instead of shrimp/chicken broth.
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Shrimp Gumbo with Okra
Ingredients
- 1 lb medium shrimp peeled and deveined (keep shells for broth)
- 2 cups fresh okra sliced into rounds
- 1 large onion diced
- 1 green bell pepper diced
- 3 celery stalks diced
- 4 garlic cloves minced
- 14 oz canned diced tomatoes
- 4 cups shrimp or chicken broth
- 1/2 lb andouille sausage sliced
- 2 tbsp vegetable oil
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper optional
- 1 tsp dried thyme
- Salt and black pepper to taste
- Cooked rice for serving
Instructions
- Start by heating 1 tbsp oil in your pot over medium heat. Add the sausage and cook until browned, about 5 minutes. Remove with a slotted spoon and set aside. Don’t clean the pot—those browned bits add flavor!
- Add the remaining oil to the pot. Toss in the onion, bell pepper, and celery. Sauté for 6-8 minutes until softened. Stir in garlic, paprika, thyme, and cayenne (if using), and cook for 1 minute until fragrant.
- Add the okra and stir well, letting it cook for 5 minutes to soften. The okra might release some liquid—that’s okay! Pour in the broth and diced tomatoes, then add the sausage back to the pot. Bring to a low boil, reduce heat, and simmer for 25 minutes.
- Finally, add the shrimp and cook for 3-4 minutes until they turn pink. Taste and adjust salt and pepper. Serve over rice with hot sauce on the side!
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