Shrimp and Okra Gumbo – This recipe is packed with tender shrimp, fresh okra, and aromatic spices, this classic Southern dish is a true comfort food with smoky, savory, and slightly spicy flavors, with a luscious roux. Serve it over fluffy white rice for the ultimate cozy meal!
What Makes Cajun Gumbo Special?
Gumbo, a beloved dish of Southern cuisine, is the epitome of Creole and Cajun cooking. Rooted in Louisiana’s rich culinary history, it brings together French, African, and Native American influences. While gumbo comes in many forms, Cajun Shrimp and Okra Gumbo stands out for its deep, smoky flavors and that unmistakable spicy kick.
Tips and Tricks for the Best Gumbo
- Perfect the Roux: Making a good roux takes patience. Stir constantly and keep an eye on the color. It should be a rich, dark brown—almost the color of melted chocolate.
- Control the Heat: Adjust the spiciness by tweaking the amount of Cajun seasoning or adding a dash of hot sauce.
- De-Slime Your Okra: Cooking the okra separately before adding it to the gumbo helps reduce its sliminess.
- Homemade Stock: If you have shrimp shells, use them to make a quick seafood stock for an added depth of flavor.
Variations of Cajun Gumbo
- Chicken and Sausage Gumbo: Swap the shrimp for boneless chicken thighs and add more andouille sausage.
- Seafood Gumbo: Incorporate crab, oysters, or crawfish for a seafood feast.
- Vegan Gumbo: Replace the protein with hearty vegetables like mushrooms, zucchini, and extra okra. Use vegetable stock and skip the sausage.
How to Serve Spicy Cajun Shrimp and Okra Gumbo
Gumbo is best enjoyed hot over a bed of fluffy white rice. You can also serve it with:
- Crusty French Bread: Perfect for sopping up every last bit of the flavorful broth.
- Cornbread: Adds a sweet, Southern twist.
- Potato Salad: Yes, it’s a Southern thing! Some folks love a scoop of potato salad in their gumbo.
How to Store and Reheat Gumbo
Storing: Let your gumbo cool completely before transferring it to airtight containers. It will keep in the refrigerator for up to 3 days.
Freezing: Gumbo freezes beautifully! Portion it into freezer-safe containers and store it for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Gently reheat on the stove over medium-low heat, stirring occasionally. If the gumbo is too thick, add a bit of water or stock to thin it out.
Recipe FAQs
Can I make gumbo ahead of time?
Absolutely! Gumbo often tastes better the next day as the flavors have more time to meld.
What if I can’t find andouille sausage?
You can substitute with a smoked sausage like kielbasa or chorizo, though the flavor will differ slightly.
Can I use frozen shrimp and okra?
Yes, both work well. Just make sure to thaw and drain them thoroughly to prevent excess water in your gumbo.
Is gumbo supposed to be thick?
Gumbo should be thick but still soup-like. The roux and okra act as natural thickeners, but you can adjust the consistency to your preference.
Spicy Cajun Shrimp and Okra Gumbo
Shrimp and Okra Gumbo - This recipe is packed with tender shrimp, fresh okra, and aromatic spices, this classic Southern dish is a true comfort food with smoky, savory, and slightly spicy flavors, with a luscious roux. Serve it over fluffy white rice for the ultimate cozy meal!
Ingredients
- ¼ cup canola oil
- 2 cups diced yellow onions
- 2 cups diced green bell pepper
- 2 cups diced celery
- 2 tablespoons minced garlic
- ½ cup chopped flat-leaf parsley
- 1 cup chopped tasso (or smoked ham)
- 2 tablespoons tomato paste
- 12 cups shrimp or seafood stock (plus water if needed)
- 1 cup dried shrimp
- 2 cups sliced okra
- 1 ½ cups dark roux (like Rox's Roux)
- 1 tablespoon cayenne pepper
- Kosher salt & black pepper
- 3 pounds fresh large Louisiana shrimp
- Dash of hot sauce
- 8 cups cooked Louisiana white rice
- 1 cup diced green onion tops
- Filé powder (for serving)
Instructions
- Heat up ¼ cup of canola oil in a large cast-iron pot over medium heat. Toss in the diced onions, bell peppers, and celery, and sauté until the onions are translucent. Then, add minced garlic, chopped parsley, and tasso. Stir until everything is fragrant and combined.
- Add the tomato paste, giving it a good stir. Pour in the shrimp stock and dried shrimp, then add sliced okra. Bring everything to a boil.
- Add your dark roux and mix well. Lower the heat and let it simmer. Season with cayenne pepper and cover the pot, letting it cook for an hour. This is when all the magic happens!
- After an hour, check your gumbo. Skim off any excess oil on top, and if you want it thinner, add more stock or a bit of water. Season with salt and black pepper to taste.
- Drop in those fresh Louisiana shrimp, cover again, and let simmer for 20 more minutes. Turn off the heat and let everything rest for a moment.
- Skim off any remaining oil, adjust the seasoning with hot sauce if you like it extra spicy, and give it a taste test.
- Ladle that rich, spicy gumbo over a mound of fluffy white rice. Garnish with diced green onion tops. Serve with filé powder and extra hot sauce on the side.
- Don’t forget the hot French bread for dunking!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 967Total Fat 20gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 15gCholesterol 829mgSodium 4123mgCarbohydrates 86gFiber 6gSugar 9gProtein 105g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Spicy Cajun Shrimp and Okra Gumbo is a dish that brings people together and embodies the spirit of Louisiana. Whether you’re making it for a crowd or indulging in a solo cooking adventure, the flavors are sure to transport you to the heart of the South. So grab your ingredients, take your time with that roux, and get ready for a meal that’ll warm your soul.
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