Traditional Shrimp and Okra Gumbo

Soups & Stews

Recipe courtesy of Chef Jim Shields, Harrah's Casino Chef, New Orleans, LA.

Serves 12 to 15

  • 3 cups vegetable oil
  • 3½ cups flour
  • 1½ cups onion, diced
  • 1/2 cup celery, diced
  • 1/2 cup bell pepper, diced
  • 1/4 cup garlic, minced
  • 1½ lbs lean, smoked andouille sausage, diced
  • 3 quarts chicken stock
  • 1 quart shrimp stock
  • 3 pounds fresh okra, cut and washed
  • 3 cups canned tomatoes, diced
  • 1/2 cup green onion diced
  • 1/8 cup parsley, chopped
  • 2 lbs 40 to 50 count shrimp, peeled and deveined
  • Creole seasoning, to taste
  • Louisiana hot pepper sauce, to taste
  • Worcestershire sauce, to taste
  • 1 ounce gumbo filé

Traditional Shrimp and Okra Gumbo 

Traditional Shrimp and Okra Gumbo

Click image to enlarge


In a 2-gallon stockpot, heat oil over medium-high heat. Once oil is hot, add flour and, using a wire whisk, stir constantly until dark brown roux is achieved. Immediately add diced onion, celery, and bell pepper, reduce heat to medium-low, and cook, stirring often, until vegetables are soft, about 20 minutes (roux will darken). 

Add minced garlic and andouille and sauté for 2 minutes Add cold stocks to roux and whisk thoroughly. Increase heat to medium-high, bring to a simmer, adjust heatm and simmer for 20 minutes. Meanwhile, in a separate pan, smother diced tomatoes and fresh okra; finish with green onions and chopped parsley. Add to main pot and simmer for 45 minutes to 1 hour. To finish, quickly sauté shrimp in a separate skillet; when just done, add to gumbo and remove from heat. 

Adjust seasoning with Creole seasoning, pepper sauce, and Worcestershire sauce. 

Adjust flavor and consistency with gumbo filé.

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