Okra Gumbo with Shrimp Recipe
A soul-warming okra gumbo with shrimp that honors traditional African, Native American, and European culinary heritage in every spoonful.
This recipe was first published in print in Radiant No.12, The Womanhood Issue.
This okra gumbo with shrimp brings together centuries of culinary tradition in one soul-satisfying bowl. Gumbo is an iconic dish that sits at the intersection of African, Native American, and European cultures, where each ingredient tells a story of resilience and adaptation.
The name gumbo itself comes from the West African word ki ngombo, meaning okra—making this humble green vegetable the true heart of authentic gumbo. While many modern recipes rely heavily on roux and filé powder, traditional okra gumbo honors the original base ingredients: fresh okra and tomatoes, which naturally thicken the stew while adding layers of flavor.
Our okra gumbo recipe begins with a rich, dark roux that forms the foundation, then gets packed with tender fresh okra and succulent shrimp to create a classic stew that’s both comforting and deeply satisfying. This isn’t just dinner—it’s a celebration of the diverse cultures that shaped Southern cooking into the beloved tradition we know today.
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Okra Gumbo with Shrimp Recipe
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 onion finely chopped
- 1 cup finely chopped green bell pepper
- 1/2 cup finely chopped celery
- 1 garlic clove minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 cup diced tomatoes
- 1 1/2 cups okra fresh or frozen, sliced into rounds
- 2 1/2 cups chicken broth
- 1 bay leaf
- 1/2 pound raw shrimp peeled and deveined
- 1 tablespoon hot sauce
- Hot cooked rice
- Finely chopped parsley to serve
Instructions
- Melt butter in a large cast iron pan over medium heat, then add the flour and cook until deep brown, about 3 to 5 minutes.
- Add the onion, celery, bell peppers, and garlic, and cook over moderately low heat, stirring frequently, until the onion is translucent, about 5 minutes.
- Stir in the thyme, salt, tomatoes, okra, broth, and bay leaf, and bring to a boil over medium-high heat; cover, reduce heat to low, and simmer for 30 minutes.
- Add shrimp and hot sauce, and cook for 3 to 5 minutes or just until shrimp turn pink.
- Remove and discard bay leaf.
- Serve over hot rice and sprinkle with fresh parsley.
