Shrimp Gumbo with Okra


I kinda winged this recipe but it turned out great! Authentic Creole flavors and so easy to make! I used pre-cooked/Cajun-seasoned shrimp which made this gumbo with okra that much easier, but you can just use raw shrimp. Adjust the spice to make it as hot or mild as you'd like. Leftovers freeze well. Serve with rice and/or crusty French bread!

Prep Time:
30 mins
Cook Time:
3 hrs 40 mins
Total Time:
4 hrs 10 mins
10 servings


  • 1 ½ pounds uncooked medium shrimp

  • 1 tablespoon Cajun seasoning, divided, or to taste

  • 3 quarts water

  • 1 medium onion, diced, divided

  • 1 large green bell pepper, diced, divided

  • ½ cup butter

  • ½ cup all-purpose flour

  • 1 tablespoon tomato paste, or more to taste

  • 2 (14.5 ounce) cans diced tomatoes with green pepper and onion

  • 1 pound okra, cut into 1/4-inch pieces

  • teaspoon Cajun-style crab boil seasoning, or to taste


  1. Peel shrimp and toss shells with 1/2 tablespoon of Cajun seasoning. Place seasoned shells into a pot with water, 1 tablespoon diced onion, and 1 tablespoon diced bell pepper. Bring to a boil; reduce to a simmer and cover. Let cook for at least 2 hours; the longer it cooks, the more flavor will be in your stock.

  2. Meanwhile, devein shrimp by gently running a knife along the back; this will also make your shrimp plump nicely when cooking. Toss shrimp in remaining Cajun seasoning and place in the refrigerator.

  3. Melt butter in a large pot over medium-high heat. Add flour slowly, stirring constantly with a whisk or wooden spoon. When all flour is added, continue stirring frequently until roux turns brown in color and has a nutty aroma, about 5 minutes. Add remaining onion and bell pepper; saute with roux until onion is translucent, 5 to 7 minutes. Stir in tomato paste.

  4. Stir in tomatoes, okra, and shrimp stock slowly. Add crab boil seasoning. Bring to a boil; reduce heat to a simmer and let cook, uncovered, stirring occasionally, about 1 hour. Stir in shrimp and continue cooking until shrimp are bright pink but not tough, about 20 minutes.

Cook's Notes:

Emeril's(R) or Tony Chacere's Cajun seasoning blend is best. If you do not like okra you can omit, but must use gumbo file powder in its place.

Add shrimp stock slowly. Gumbo should have a stew-like consistency, do not make it too soupy! If you are using pre-cooked/seasoned shrimp, add and turn the burner off; shrimp will be hot in 10 to 20 minutes.

To manage time, prep all your ingredients while stock is cooking. Do not add any extra Cajun seasoning to gumbo pot until after shrimp are added. Shrimp are already seasoned so you may not need it.

Gumbo tastes even better the next day because the flavors have all had a chance to mingle and settle. But keep in mind the spice will be more prevalent.

Nutrition Facts (per serving)

208 Calories
10g Fat
16g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 208
% Daily Value *
Total Fat 10g 13%
Saturated Fat 6g 30%
Cholesterol 128mg 43%
Sodium 666mg 29%
Total Carbohydrate 16g 6%
Dietary Fiber 4g 13%
Total Sugars 6g
Protein 14g
Vitamin C 25mg 126%
Calcium 74mg 6%
Iron 2mg 13%
Potassium 317mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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