Seafood Okra Gumbo
A hearty seafood gumbo featuring shrimp, okra, and tomatoes with rich flavors, perfect for seafood lovers and those craving a comforting, flavorful Southern dish.
Ingredients
- 1 quart okra, cut into 1/2-inch pieces ⓘ
- 2 tablespoons oil ⓘ
- 2 quarts water ⓘ
- 2 to 3 pounds shrimp, peeled and deveined
- 2/3 cup oil ⓘ
- 1/2 cup flour ⓘ
- 2 medium onions, chopped
- 1 bell pepper, chopped ⓘ
- 2 stalks celery, chopped ⓘ
- 2 cloves garlic, chopped ⓘ
- 1/4 cup parsley, chopped ⓘ
- 16 ounces can stewed tomatoes ⓘ
- 2 bay leaves ⓘ
- 2 tablespoons Worcestershire sauce ⓘ
- 2 small boiled crabs ⓘ
- Salt to taste ⓘ
- 1/2 teaspoon black pepper ⓘ
Instructions
- Peel and devein the shrimp, saving the shells.
- Set the shrimp aside in the refrigerator.
- Boil the shrimp shells in 2 quarts of water for several hours to make a stock.
- In a heavy skillet, heat 2 tablespoons of oil and sauté the okra until all ropiness is gone, about 30 minutes.
- Add chopped onions, bell pepper, celery, and garlic to the skillet and cook until vegetables are tender.
- Stir in flour and remaining oil to make a roux, cooking until golden brown.
- Add stewed tomatoes, bay leaves, Worcestershire sauce, chopped parsley, salt, and black pepper to the roux.
- Pour in the prepared shrimp stock and bring to a boil.
- Add the whole small boiled crabs and continue to simmer for about 30 minutes to develop flavors.
- Add the peeled shrimp to the gumbo and cook until they turn pink, about 5 minutes.
- Remove bay leaves, adjust seasoning if needed, and serve hot.
Tips & Substitutions
For a richer flavor, consider adding smoked sausage or andouille to the gumbo. If okra is unavailable, you can use frozen okra or substitute with diced zucchini. To achieve a darker roux, cook it longer, but watch closely to prevent burning. Adjust the thickness by adding more stock if needed. This gumbo pairs beautifully with Shrimp And Pasta Salad for a delightful meal.
Serving Suggestions
Serve the gumbo hot, garnished with additional chopped parsley or green onions. It pairs well with crusty bread or rice to soak up the flavorful broth. For a complete meal, consider serving with a side of Travis House Oysters for an elegant touch. A simple green salad also complements this hearty dish beautifully.
Storage & Reheating
Leftover gumbo can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stovetop over low heat, adding a splash of water or stock to maintain consistency. For longer storage, freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Seafood Okra Gumbo contains roughly 1549 calories, with 20g protein, 83g carbohydrates, and 136g fat. It is an excellent source of vitamin C (398% of the Daily Value), iron (125% of the Daily Value), and dietary fiber (95% of the Daily Value). Note that it is relatively high in sodium, at 646mg per serving (28% 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 shrimp for this gumbo?
Yes, you can use frozen shrimp, but ensure they are thawed completely before adding them to the gumbo. This will help them cook evenly and retain their texture. Just remember to adjust the cooking time slightly, as thawed shrimp may cook faster.
How do I make the gumbo spicier?
To add heat to your gumbo, you can incorporate diced jalapeños or a dash of cayenne pepper when cooking the vegetables. Alternatively, serve with hot sauce on the side for those who prefer to adjust the spiciness to their taste.
What can I serve with gumbo?
Gumbo is traditionally served with steamed white rice or cornbread. For a more substantial meal, consider adding a side of coleslaw or a fresh garden salad. The combination of flavors makes it a versatile dish that can be paired with various sides.
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).