Okra Seafood Gumbo
A hearty Southern-style seafood gumbo featuring fresh crab, shrimp, and tender okra, flavored with smoky ham, aromatic vegetables, and a spicy kick of Tabasco. Perfect for those who enjoy bold, savory flavors and a comforting bowl of stew packed with seafood and vegetables.
Ingredients
- 6 hard shell crabs
- 2 lb. okra ⓘ
- 4 Tbsp. bacon fat ⓘ
- 2 Tbsp. flour ⓘ
- 1 c. onion, chopped ⓘ
- 1/2 c. green onion, chopped ⓘ
- 1 clove garlic, finely chopped ⓘ
- 1 green pepper, chopped ⓘ
- 1 c. cooked ham, diced ⓘ
- 1 (11 oz.) can tomatoes ⓘ
- 2 lb. raw shrimp ⓘ
- 6 c. water ⓘ
- 1 tsp. salt ⓘ
- pinch of pepper ⓘ
- 5 dashes Tabasco sauce ⓘ
- 1 bay leaf ⓘ
Instructions
- Boil the crabs in water until they turn red, about 20 minutes. Set aside and reserve the crab water.
- Wash the okra and cut into 1/4-inch rounds.
- In an iron skillet, heat 2 tablespoons of bacon fat and fry the okra, stirring often to prevent burning, until browned and dried out with no sliminess.
- In a large pot, combine the reserved crab water with 6 cups of water and bring to a boil.
- Add the cooked crabs, chopped onion, green onion, garlic, green pepper, diced ham, and canned tomatoes to the pot.
- Simmer the mixture for about 20 minutes to develop flavors.
- Add the raw shrimp to the pot and cook until pink and opaque, about 5-7 minutes.
- Season with salt, pepper, and add 5 dashes of Tabasco sauce.
- Remove the bay leaf before serving.
Tips & Substitutions
To reduce the sliminess of okra, frying it in bacon fat until browned is essential. If you don't have bacon fat, vegetable oil works as a substitute but won't add the same depth of flavor. For a thicker gumbo, consider adding a bit more flour to the roux. Adjust the level of Tabasco sauce based on your heat preference.
Serving Suggestions
Serve the gumbo hot, garnished with additional chopped green onions. It pairs beautifully with crusty bread or over a bed of rice. For a complete meal, consider serving alongside a light salad or a side of Southern-style cornbread. This dish is a fantastic choice for gatherings, much like Ham And Cheese Strata.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the gumbo on the stove over low heat, adding a splash of water if it thickens too much. Avoid reheating in the microwave to maintain the texture of the seafood.
Nutrition & Diet Analysis (per serving)
Each serving of Okra Seafood Gumbo contains roughly 701 calories, with 52g protein, 109g carbohydrates, and 12g fat. It is an excellent source of vitamin C (348% of the Daily Value), iron (174% of the Daily Value), and protein (104% of the Daily Value). Note that it is relatively high in sodium, at 2870mg per serving (125% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen seafood for this gumbo?
Yes, frozen shrimp can be used; just ensure they are thawed before adding them to the gumbo. While fresh seafood is preferred for flavor, using frozen can save time and still yield a delicious result.
What can I substitute for crabs?
If crabs are unavailable, you can use additional shrimp or even lump crab meat for added flavor. Some people also enjoy adding fish like tilapia or cod for a different twist.
Is this gumbo spicy?
The spiciness largely depends on the amount of Tabasco sauce you add. If you're sensitive to heat, start with fewer dashes and adjust to taste. The combination of flavors makes it rich and satisfying without being overwhelmingly spicy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).