Go Back
–+ servings
Okra gumbo with shrimp in a white bowl with bread rolls

Okra Gumbo with Shrimp

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!
Print Recipe Pin Recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Course: Main Course
Cuisine: southern
Servings: 8 people
Calories: 202kcal
Author: Marwin Brown

Ingredients

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

Instructions

Make the spice mix

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

Make the shrimp stock

  • Wash the whole shrimps in your sink. Peel the shrimp fully removing the heads, tails, and shells.
  • Set the shrimp aside and place the shells, tails, and heads in a blender or food processor.
  • Add about a quart and a half of water to the blender and puree fully.
  • 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

  • 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.
  • 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.
  • 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.
  • Add shrimp, mussels, and ham to the pot. Mix well and cook another 5 minutes. Turn off heat and set aside.
  • Serve the gumbo over a bowl of cooked rice. Top with chopped fresh parsley and diced green onions with your favorite hot sauce.

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.

Nutrition

Calories: 202kcal | Carbohydrates: 23g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 185mg | Sodium: 2547mg | Potassium: 1011mg | Fiber: 8g | Sugar: 7g | Vitamin A: 4142IU | Vitamin C: 60mg | Calcium: 286mg | Iron: 4mg
Subscribe To My YouTube ChannelSubscribe To My YouTube Channel for full length recipe videos. Click the bell icon to be notified when I post new videos.
My YouTube Channel
Tried this Recipe? Tag it Today!Mention @foodfidelity or tag #foodfidelity!