Go Back

Shrimp Gumbo with Okra

A Louisiana classic combining plump shrimp, tender okra, and a rich, spiced broth.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 300 kcal

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!