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A white bowl filled with shrimp and okra gumbo.

Shrimp and Okra Gumbo

Course: Entree
Cuisine: Cajun, New Orleans
Keyword: Creole, Gumbo, how to make a dark roux, Shrimp
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 8 people
Calories: 391kcal
This Classic Shrimp and Okra Gumbo relies on several key features: a dark roux, a really good shellfish stock, file, and a good Louisiana hot sauce. I've been making this gumbo for a long time, and it is a household favorite without a doubt. A NOLA classic in your own kitchen!! So good!
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  • Large sturdy skillet and pot, such as cast-iron skillet or Dutch oven


  • ¾ cup vegetable oil
  • 1 cup all-purpose flour
  • 1 cup onion chopped
  • 1 cup celery chopped
  • 1 large green bell pepper seeded and chopped
  • 1 poblano pepper seeded and chopped
  • 3 cloves garlic minced
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 tbsp Kosher salt
  • 1 tsp black pepper
  • 1 tsp white pepper
  • tbsp filé powder
  • 1 28 oz. can whole tomatoes drained and roughly chopped
  • ¼ cup Worcestershire sauce
  • ¼ cup hot sauce
  • 3 quarts shellfish stock click for full recipe
  • 2 lbs shrimp medium, peeled and deveined
  • 3 cups okra sliced
  • cooked rice
  • Scallions sliced, for garnish


  • In a large pot (preferably Dutch oven), heat oil over medium-high heat and slowly whisk in flour. Cook and whisking constantly until a brown roux forms, about 40 minutes.
  • Carefully add onion, bell pepper, celery, poblano, chili powder, paprika, cayenne pepper, salt, and both peppers. Stir until all is mixed together and heated through, about 2 minutes.
  • Transfer mixture to a stockpot or large Dutch oven. Stir in tomatoes, Worcestershire sauce, hot sauce, and shellfish stock. Stir to combine.
  • Simmer for 30 minutes.
  • Add in the shrimp and simmer for 45 minutes. Skim oil as it forms small puddles on the surface.
  • Meanwhile, heat 2 tbsp of vegetable oil in a large skillet over medium-high heat. Add the okra and cook until slightly browned and some of the 'slime' is gone. Set aside.
  • Add the cooked okra to the gumbo mixture and simmer for another 15 minutes.
  • Serve with hot cooked rice and garnish with scallions.



The shellfish stock can be made up to 1 week in advance. 
Frozen cut okra is perfectly fine to use in this recipe. 
The gumbo is even better the following day. 


Calories: 391kcal | Carbohydrates: 22g | Protein: 26g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 286mg | Sodium: 2067mg | Potassium: 462mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1002IU | Vitamin C: 51mg | Calcium: 229mg | Iron: 4mg