Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Soul / Shrimp and Okra Gumbo Recipe
    Lost? Site Map

    Shrimp and Okra Gumbo

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    45 mins

    35 mins

    Leslie in Texas's Note:

    This is a favorite of ours,great with some crusty French bread and butter.Serve over freshly cooked rice if desired. From a March 1984 issue of Bon Appetit that featured Paul Prudhomme and the recipes of K-Paul's restaurant in New Orleans. Pass the Tabasco, please!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Combine first 8 ingredients in small bowl for seasoning mixture.
    2. 2
      Heat 4 Tablespoons oil in 4-quart saucepan over high heat 1 minute.
    3. 3
      Add 2 cups okra and saute until brown, about 6 minutes.
    4. 4
      Stir onion, green pepper and celery into okra and cook 1 minute.
    5. 5
      Add butter and cook 1 minute.
    6. 6
      Mix in garlic and saute 1 minute.
    7. 7
      Stir in seasoning mixture and continue cooking over high heat 3 minutes to blend flavors, scraping bottom of pan frequently.
    8. 8
      Add flour and remaining 2 tablespoons oil.
    9. 9
      Continue cooking until flour is brown,scraping bottom of pan frequently, about 2 minutes.
    10. 10
      Mix in 1 1/2 cups stock, scraping up any brown bits from bottom of pan.
    11. 11
      Stir in remaining stock; boil 2 minutes, stirring frequently.
    12. 12
      Reduce heat and simmer 5 minutes, stirring occasionally.
    13. 13
      Stir in remaining 1 cup okra and continue simmering for 10 minutes, stirring occasionally.
    14. 14
      (Can be prepared up to 2 days ahead at this point. Cover and refrigerate.Slowly bring to a simmer before proceeding.).
    15. 15
      Add green onion to soup and simmer 3 minutes.
    16. 16
      Stir in shrimp and simmer until shrimp just turn pink, about 1 minute.
    17. 17
      Salt to taste and serve.

    Ratings & Reviews:

    • on December 06, 2009

      This would be good for an unexpected crowd. It looks like a lot of ingredients, but goes together easily (with some flexibility in quantities). We used less hot peppers, so that folks who wanted spicy could add their own tabasco. The texture is a little bit floury - if you had time, it would probably be better to go ahead and make a roux.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 17, 2008


      Outstanding! Doubled the vegies & used thyme, basil from the garden - so tripled them (used bay leaves from the garden too but kept # the same). Added 3 big long fresh red cayenne peppers I slashed along the sides & dropped into the pot. Made seafood stock by sauteeing a 1/2 pound of minced bacon with the shrimp heads of 2# of shrimp & then adding 7 cups of water & simmering for 30 minutes before picking out the heads (easy to do by grabbing their antennae). Used a slotted spoon to scoop up the bacon nibbits which I sauteed again & added the non-okra veggies to before adding them to the roux along with the okra & the seafood stock. Used the stock to deglaze the saute pan into the roux pot. I cooked my roux to a darker than peanut butter brown before adding the vegies, stock & okra. Added the shrimp shell-on about 5 minutes before serving with basmati rice scooped onto the gumbo served in a wide bowl. Most delicious! Keeper spice combo (Loved serving from the pot with the big long red cayenne peppers up on top. Definitely to be kept & made again! Thank you for posting Leslie!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Shrimp and Okra Gumbo

    Serving Size: 1 (146 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 214.8
    Calories from Fat 150
    Total Fat 16.7 g
    Saturated Fat 5.0 g
    Cholesterol 68.9 mg
    Sodium 834.0 mg
    Total Carbohydrate 9.6 g
    Dietary Fiber 2.4 g
    Sugars 1.7 g
    Protein 7.7 g

    The following items or measurements are not included:

    seafood stock

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes