Okra Gumbo with Shrimp Recipe

This okra and shrimp gumbo brings pure Louisiana comfort — smoky, savory, and full of deep coastal flavor, perfect for laid-back Sunday suppers or crowd-pleasing weeknight feasts.

For a more seafood forward version go with this dark roux based seafood gumbo.

This one right here’s got that Gulf Coast groove running through every spoonful. My okra and shrimp gumbo hits like a slow jam: smoky, spicy, and silky all at once. We talkin’ about shrimp shells turned stock gold and tender shrimp floating in rhythm with that okra’s velvet touch. It’s flavor that don’t just dance on your tongue — it testifies, baby. There is so much flavor, the traditional roux is not needed here.

I'm not much of a tomatoes in gumbo kinda guy, my I make an exception here using crushed tomatoes (diced tomatoes are fine). I felt like i needed something bright and acidic to balance against the smokiness.

If you love lady fingers like me, then check out the entire collection of okra recipes for ideas for cooking it in different ways. For a non-gumbo seafood dish try this shrimp creole recipe.

Why You Will Love This No Roux Gumbo

Flavor Profile: This gumbo walks the tightrope between heat and depth — spicy Cajun seasoning (start light with the cayenne pepper and adjust later), briny sweetness from fresh shrimp, and earthy, smoky undertones from the homemade stock. The okra adds that classic southern savor, keeping things soulful. This gumbo is proof you can make great gumbo without a roux.

Texture Profile: Smooth and full-bodied with a silky broth, this gumbo balances the soft feel of okra with the snap of just-cooked shrimp and aromatics (bell pepper, onion, and celery).

Cooking Technique & Time: Built low and slow, this okra gumbo simmers over about 90 minutes, giving the stock time to bloom with layered flavor. The shrimp go in last, just long enough to turn tender and juicy without ever overcooking.

What the Homemade Shrimp Stock Contributes

The homemade shrimp stock, made from shrimp shells and dried smoked shrimp, is the soul of this gumbo. It adds sea vibes, natural saltiness, and richness that transforms the broth into something complex, smoky, and unmistakably coastal — the kind of flavor store-bought stock could never touch.

Beats and Eats (music to pair with Okra Gumbo)

Now, cue up Goodie Mob’s “Free” while that gumbo bubbles away — this dish and that groove share the same spirit. It’s Southern at its roots, soulful in its delivery, and layered with truth. Just like the gumbo, the song speaks to freedom and flavor — slow-building, emotional, and full of life. By the time that bass line settles in, your kitchen’s gonna smell like liberation and love.

Test Kitchen Secrets to a Great Okra and Shrimp Gumbo

1. Build your own stock — shrimp shells and dried smoked shrimp add deep, complex seafood flavor. It's the key to making flavorful cajun gumbo without a roux.
2. Sauté the fresh okra first to cut any sliminess and bring out its nutty side. Frozen okra would be the backup play.
3. Add shrimp at the end to keep them plump and tender.

For other gumbo recipes, try one of these:

• Chicken and Sausage Gumbo
• Duck Gumbo
• Instant Pot Gumbo
• Greens Gumbo Z'herbes

What To Serve with Shrimp Gumbo

Garnish with fresh parsley and green onions. Serve this shrimp and okra gumbo recipe with hot sauce over cooked rice with a side of potato salad, red beans and rice, and Southern collard greens for a full soul food experience.

Keep up with my food exploits on Instagram and YouTube. If you like any of the music you find on the site, visit me at Spotify to find curated playlists.

Okra and Shrimp Gumbo with Homemade Shrimp Stock

Author: Marwin Brown

202kcal

5 from 2 votes

Pinterest Facebook Share on X

Share Print

Prep 15 minutes mins

Cook 45 minutes mins

This delicious and hearty okra gumbo is made with juicy shrimp, smoked ham and a ridiculously good homemade seafood stock. It's perfect for a winter meal!

Servings 8 people

Course dinner, Main Course, Soup

Cuisine Cajun, southern

Ingredients

1x2x3x

For the Creole Spice Seasoning

• ▢ ½ teaspoon cayenne pepper
• ▢ 1 teaspoon smoked paprika
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon onion powder
• ▢ ½ teaspoon dried thyme thyme
• ▢ 1 teaspoon kosher salt
• ▢ 1 teaspoon black pepper

For the Shrimp Stock

• ▢ 2 cups shrimp shells heads, and tails
• ▢ 3 celery ribs chopped roughly
• ▢ 1 large onion cut into large pieces
• ▢ 4 garlic cloves peeled and smashed
• ▢ 2 medium carrots
• ▢ ½ cup dried smoked shrimp
• ▢ 8-10 black peppercorns
• ▢ 1 tablespoon kosher salt
• ▢ 1 ½ quarts water

For the Gumbo

• ▢ 1 tablespoon vegetable oil
• ▢ 3 pounds fresh okra sliced thin
• ▢ 1 yellow onion diced
• ▢ 1 green bell pepper diced
• ▢ 2 celery ribs diced
• ▢ 14 oz canned crush tomatoes
• ▢ 4 cups shrimp stock
• ▢ 1 pound shrimp cleaned and deveined
• ▢ ½ pound smoked ham diced
• ▢ 1 cup mussels meat
• ▢ 2 bay leaves

Method

Prevent Sleep ModePrevent Sleep Mode

Make the spice mix

1. Add all the ingredients to a small mixing bowl or ramekin. Mix well and set aside.

Make the shrimp stock

1. Wash the whole shrimps in your sink. Peel the shrimp fully removing the heads, tails, and shells.
2. Set the shrimp aside and place the shells, tails, and heads in a blender or food processor.
3. Add about a quart and a half of water to the blender and puree fully.
4. Place the stock base to a large stock pot and add the garlic cloves, carrots, celery, onions, dried shrimp, peppercorns, and salt. Bring to a boil then reduce heat to a simmer. Simmer for an hour and set aside. Store in the refrigerator.

Make the Gumbo

1. Heat a large dutch oven pot on medium heat. Add the oil and then saute the onions, peppers, garlic, and celery for 3-4 minutes. Add a quarter of the dry seasoning mix to the vegetables for the last minute of cooking.
2. Add the sliced okra, more of the seasoning mix, crushed tomatoes, and gumbo filé powder. Mix well and cook for another 3-4 minutes stirring frequently.
3. Add the bay leaves, plus 4 cups of the shrimp stock, and the rest of the seasoning mix. Cover and cook on low for 30 minutes.
4. Add shrimp, mussels, and ham to the pot. Mix well and cook another 5 minutes. Turn off heat and set aside.
5. Serve the gumbo over a bowl of cooked rice. Top with chopped fresh parsley and diced green onions with your favorite hot sauce.

Nutrition

Calories202kcalCarbohydrates23gProtein24gFat3gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat1gCholesterol185mgSodium2547mgPotassium1011mgFiber8gSugar7gVitamin A4142IUVitamin C60mgCalcium286mgIron4mg

Video

Notes

Tips for Flavorful Gumbo

1. Use a flavorful stock: The stock is boss when it comes to flavoring a large pot of gumbo. Invest the time in making the shrimp stock as it adds flavor you wouldn't believe.
2. Make a flavorful roux: I made this okra gumbo without a roux to stay closer to the African way of making gumbo, but I have nothing against a good roux. I typically use them in my gumbos for added flavor and consistency. Just be prepared to be stirring constantly for a nice rich roux.
3. Use high-quality ingredients: Choose the best seafood, meat, and vegetables you can find to enhance the flavor of the gumbo.
4. Add the okra carefully: Okra can become slimy if overcooked, so it's best to add it towards the end of the cooking process.
5. Be patient: Gumbo takes time to cook, and the flavors develop as it simmers. Don't rush the process by increasing the heat.
6. Season to taste: Taste the gumbo as you cook and adjust the seasoning to your preference. Remember that salt can be added at the end of cooking, but it's difficult to remove if it's added too early.
7. Brown or roast the okra first: Start by browning the okra in butter or oil before adding it to the pot. This will boost the okra flavor and ensure the okra won't become slimy when it cooks down.
8. Add aromatic fresh herbs: Crushed bay leaves and fresh thyme (lots of it) will give your gumbo a complex yet subtle taste that pairs nicely with okra.

Private Notes

Click here to add your own private notes.

Tried this recipe?

Let us know how it was!

Sharing is caring!