Leah Chase’s Okra and Crab Gumbo

Soups & Stews

Recipe courtesy of Louisiana Kitchen & Culture magazine

Serves 4 to 6

  • ¼ cup vegetable oil
  • 3 pounds fresh okra (sliced thin)
  • 3 medium blue crabs
  • 1½ cups chopped onions
  • ½ cup chopped green pepper
  • ½ cup chopped celery
  • 2 tablespoons tomato paste
  • 1½ quarts water
  • 1 teaspoon crushed red pepper
  • ½ teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon chopped garlic
  • ½ teaspoon whole thyme
  • 1 tablespoon salt
  • 2 bay leaves
  • 1 pound shrimp (cleaned and deveined) 

Leah Chase’s Okra Gumbo

Click image to enlarge


For this recipe, a heavy pot is needed. Heat the pot. Add oil and okra. Heat must not be high, as the okra must cook slowly. Stir the okra often, cooking for 20 minutes. Add the crabs, onions, green pepper, and celery. Cook for another 15 minutes. Give this pot a lot of attention or the okra will stick. Okra should be soft (not fried to a crisp). Add tomato paste and stir well. Slowly add the water. Stir in crushed red pepper, cayenne pepper, paprika, garlic, thyme, salt, and bay leaves. Cook for 10 minutes, then add the shrimp and continue cooking for another 10 minutes. Serve over rice.

Note: For other versions of Seafood Gumbo, click Lousiana Kitchen & Culture May/Jun 2015



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