Shrimp and Okra Gumbo Recipe


6 tablespoons butter

2 cups finely chopped onion

1 1/2 cups finely chopped green bell pepper

1 1/2 cups finely chopped celery

5 garlic cloves, minced

1 1/2 teaspoons dried thyme

1 1/2 teaspoons table salt

1 teaspoon freshly ground black pepper

3 (14.5-oz.) cans diced tomatoes

2 (16-oz.) packages frozen cut okra, thawed

1 (32-oz.) container chicken broth

2 bay leaves

2 pounds unpeeled, medium-size raw shrimp, peeled and deveined

1 tablespoon hot sauce

1 teaspoon filé powder

Hot cooked rice


Active:55 mins

Total: 1 hr 30 mins

Yield: Serves 12



Step 1

Melt butter in a large Dutch oven over medium; add onion and next 3 ingredients, and sauté 15 minutes or until vegetables are tender. Stir in thyme, salt, and pepper, and cook 1 to 2 minutes. Stir in tomatoes, okra, broth, and bay leaves.


Step 2

Bring to a boil over medium-high; cover, reduce heat to low, and simmer 30 minutes. Add shrimp, hot sauce, and filé powder. Cook 3 to 5 minutes or just until shrimp turn pink. Remove and discard bay leaves. Serve over rice.