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shrimp okra gumbo

Shrimp Okra Gumbo, Fitting For Fall And All

Thickened with smothered okra instead of a roux makes this Shrimp and Okra Gumbo gluten-free and lower in fat and calories. The sweetness of the tomatoes and shrimp along with the Cajun trinity blends into a rich flavor that’s sure to please.

  • Total Time: 2 hours 15 minutes
  • Yield: 12 cups 1x



Smothered Okra

78 cups fresh or frozen okra, chopped

1 tablespoon oil

1 cup onion, chopped

1/2 cup green bell pepper, chopped

1/2 cup celery, chopped

3 pods garlic, pressed

114 1/2 ounce can diced tomatoes or 2 cups of fresh tomatoes, diced

1 1/2 teaspoon salt

1/4 teaspoon cayenne pepper


smothered okra

2 pounds fresh shrimp, peeled and deveined

32 ounces or 4 cups chicken broth

1 cup water

dash of kitchen bouquet, optional


To smother okra, pour oil into a large heavy pot and add okra. Cook on medium/low heat stirring occasionally careful not to burn okra. Cook until okra is no longer slimy which takes about an hour. Add onions, bell peppers, celery, garlic, and tomatoes. Cook for 20 minutes more. Add salt and pepper. For gumbo, stir shrimp into smothered okra and cook for 5 minutes. Add chicken broth and water and simmer on low for 20 minutes. Small amounts of water can be added to adjust the thickness of gumbo. Taste to adjust seasoning. Add Kitchen Bouquet as a browning agent if needed. Serve over cooked rice.


Vegetables can be chopped and the shrimp peeled and cleaned while okra is cooking on the stove. Kitchen Bouquet can be added if you find the gumbo is too light. Such may be the case if using frozen okra. Smothering large amounts of okra to store in the freezer makes cooking this gumbo quick and easy any time of the year.

  • Author: Louisiana Woman
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Category: Main Dish
  • Cuisine: Cajun


  • Serving Size: 1 cup
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