Traditional Shrimp and Okra Gumbo

There’s something so comforting about a warm bowl of gumbo on a chilly evening. Growing up, I always thought gumbo was too complicated to make at home – you know, one of those dishes best left to restaurants. But after learning a few simple tricks, I realized this classic dish isn’t as scary as it seems. This shrimp and okra gumbo has become one of my go-to recipes when I want to make something that feels special without spending the whole day in the kitchen.

The key to good gumbo is taking your time with the roux – it’s like meditation with a wooden spoon. I usually get it started while helping my kids with homework, giving it an occasional stir between math problems. The best part? Once you’ve got the basics down, you can make it your own. Some days I’ll add extra okra, other times I might throw in some crab if I’m feeling fancy. But this simple shrimp version? It’s my family’s favorite.

What Kind of Shrimp Should I Use?

For gumbo, medium to large shrimp (16-20 or 21-25 count per pound) are your best bet since they hold up well during cooking and offer a satisfying bite. Gulf shrimp are traditional for gumbo and have a sweet, clean taste, but any variety of wild-caught or sustainably farmed shrimp will work well. Fresh shrimp are great if you can get them, but good quality frozen shrimp are perfectly fine – just thaw them overnight in the fridge and pat them dry before adding to your gumbo. Make sure to keep the shells on hand too – they can be used to make a quick seafood stock that will add extra depth to your dish.

Options for Substitutions

While gumbo has some essential ingredients that give it its classic flavor, there are several substitutions you can try:

• Okra: This is a key ingredient in traditional gumbo, but if you can’t find fresh okra, frozen works just as well. If you need to skip okra entirely, add an extra 1-2 teaspoons of filé powder at the end of cooking for thickening.
• Avocado oil: Any neutral-flavored oil with a high smoke point works here – try vegetable oil, canola oil, or even light olive oil.
• Gumbo filé: While filé powder gives gumbo its distinctive taste, if you can’t find it, you can leave it out and rely on the okra for thickening. Just know the flavor profile will be slightly different.
• Shrimp: You can swap shrimp with crawfish, crab meat, or even chicken. If using chicken, cook it thoroughly before adding to the gumbo.
• Bell pepper: Red or yellow bell peppers work fine instead of green, though green gives that traditional flavor. The holy trinity (onion, celery, bell pepper) is important for authentic gumbo taste.
• White rice: Brown rice or cauliflower rice can be used as alternatives, though traditional gumbo is served with white rice.

Watch Out for These Mistakes While Cooking

The biggest mistake when making gumbo is rushing the roux – patience is key as you’ll need to stir constantly for 20-25 minutes until it reaches a deep brown color like chocolate, but be careful not to burn it as there’s no fixing a burnt roux and you’ll need to start over.

Another common error is adding the okra too early in the cooking process – to avoid a slimy texture, first sauté the okra separately until it loses its stringiness, then add it to your gumbo during the last 10-15 minutes of cooking.

The thickness of your gumbo is crucial, so resist the urge to add all the stock at once; instead, add it gradually while stirring to achieve the right consistency, and remember that gumbo filé should only be added at the very end of cooking or even at the table, as overcooking it can make your gumbo stringy.

For the best flavor development, don’t rush the trinity (onions, celery, and bell peppers) – let them cook slowly until properly softened, which usually takes about 8-10 minutes.

What to Serve With Gumbo?

While gumbo is definitely a meal in itself, there are some classic sides that make it even better! Rice is already part of the traditional serving, but a piece of warm, crusty French bread or cornbread on the side is perfect for soaking up all that flavorful broth. If you want to add some extra veggies to your meal, a simple side salad with crisp iceberg lettuce and a light vinaigrette dressing helps balance out the rich, spicy flavors of the gumbo. For a true New Orleans experience, you might want to kick things off with some crispy hush puppies or serve a slice of sweet potato pie for dessert.

Storage Instructions

Keep Fresh: Your gumbo will taste even better the next day as the flavors continue to develop! Place it in an airtight container and keep it in the fridge for up to 3 days. Just remember to store the rice separately to prevent it from getting mushy.

Freeze: This gumbo freezes really well without the shrimp. Make the base and freeze it in a freezer-safe container for up to 3 months. When you’re ready to eat, just thaw it overnight in the fridge and add fresh shrimp while reheating. Your gumbo will taste just as good as day one!

Reheat: Warm up your gumbo slowly over medium-low heat on the stovetop, stirring occasionally. If it seems too thick, add a splash of chicken stock to thin it out. For single servings, the microwave works too – just heat in 1-minute intervals, stirring between each one. Cook up fresh rice when you’re ready to serve.

Preparation Time	15-20 minutes
Cooking Time	70-90 minutes
Total Time	85-110 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3200
• Protein: 160-180 g
• Fat: 170-190 g
• Carbohydrates: 250-280 g

Ingredients

• 1 pound sliced okra
• 1/2 cup avocado oil, with additional to coat the okra
• 1/4 cup butter
• 1 cup all-purpose flour
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2-3 celery stalks, diced
• 5-6 minced garlic cloves
• 1 tablespoon gumbo filé
• 4 to 6 cups chicken stock
• 1 tablespoon cajun spice mix (refer below)
• 2 bay leaves
• 2 pounds shrimp, peeled and deveined
• Chopped green onions and fresh parsley for garnish
• Cooked white rice for serving

Step 1: Roast the Okra

Preheat your oven to 400°F (200°C).

Toss sliced okra in a bit of avocado oil, kosher salt, and pepper until evenly coated.

Spread the okra on a baking sheet and roast for 25 minutes.

Once done, set the okra aside for later use.

Step 2: Prepare the Roux

In a large braiser over medium heat, melt a combination of butter and avocado oil.

Add flour to the melted mixture, stirring continuously to avoid burning.

This process requires patience; continuously stir for 30-45 minutes until the roux becomes the color of a milk chocolate bar.

It’s essential not to leave the roux unattended as it can quickly burn.

Step 3: Cook the Holy Trinity and Season

Once your roux has reached the desired color, add in the green bell pepper, onion, and celery.

Cook until these vegetables start to soften.

Then, mix in the Cajun Seasoning and filé, followed by the garlic.

Allow the garlic to sauté for a few minutes, infusing its flavor into the mixture.

Step 4: Create the Gumbo Base

Slowly pour in the hot broth, stirring consistently to prevent any lumps from forming.

Add the bay leaves into the pot.

Let the gumbo simmer for 10-15 minutes, allowing the flavors to meld and the mixture to thicken slightly.

Step 5: Finish the Gumbo

Once the gumbo has thickened a bit, incorporate the roasted okra and shrimp into the pot.

Cook until the shrimp are just done, being careful not to overcook them to maintain their tender texture.

Step 6: Serve and Garnish

Spoon the flavorful gumbo over cooked rice.

Finish by topping with sliced green onion and fresh parsley.

Serve hot and enjoy the delicious results of your effort!