| Sign Up

Shrimp and Okra Gumbo

Submitted by: JustRightMenus


Making this dish requires an investment of a couple hours, but it's well worth the trouble!

Servings: 4

Categories: Cajun, okra, shrimp

From the kitchen of:



3 TB vegetable oil

3 TB flour


1 large onion, chopped

1 c. chopped celery (2-3 ribs)

5-6 cloves garlic, chopped

1 c. chopped green pepper


1 (8 oz) can tomato sauce

1 (14 oz) can diced tomatoes

1 pound fresh okra, sliced (or 2 boxes of frozen sliced okra)

2 pounds fresh shrimp

2-3 c. water

Salt, to taste

Pepper, to taste

1 tsp sugar

1 TB chopped parsley

1 bay leaf


For seafood gumbo, also add: 

1 small can of crabmeat or 3 fresh gumbo crabs

1 jar oysters


Heat the oil in a large cast-iron skillet (or other heavy-bottomed pan). 

Slowly stir the flour in to the heated oil. Continue to stir until the flour is dark brown.

Add the onion, celery, garlic, and pepper; stir until onions are clear.

Add tomato sauce. Stir until the tomato sauce gets crumbly or dry.

Fry okra in another skillet until it is no longer sticky or stringy. Add tomatoes and fried okra to the main pot.

Cook slowly, adding 2 to 3 cups of water--a little at a time.

Season with salt and pepper to taste. Stir in one teaspoon of sugar.

Cook for about an hour on low, stirring occasionally to prevent sticking to the bottom of pot; adding water if necessary.

Add the shrimp, parsley, and the bay leaf (and if desired, the oysters and crabmeat).

Cook another 30 minutes to an hour, adding seasoning to taste.

Serve over boiled or steamed rice.