Sunday, October 27, 2013

Shrimp and Okra Gumbo

Oh! This was so good! I can't wait to have more tomorrow. Gumbo is always better the next day. This is my family recipe for Shrimp and Okra Gumbo with a twist. The twist is that I used the shrimp shells and the vegetable scraps to make a shrimp stock. My mother always added plain water to her gumbos. They were always delicious, but after hours and hours of watching Food Network I recognize the value of a good stock. It is totally optional if you are short on time, but I totally recommend it. It is so rich and full of shrimp flavor. To make the stock just throw in the ends and peels of all the vegetables with the shrimp shells. Nothing goes to waist here. The onion skins make the stock a beautiful dark color. On a side note, I have been saving all my veggie scraps in a freezer bag in the freezer. When I get a pot full I plan to make a vegetable stock for free. I will let you know how it turns out. If it turns out half as good as the gumbo it will be worth the used freezer space.

Back to the gumbo! I think this is one of my two favorite gumbos. It is just that good. The shrimp is definitely the star here. But the okra is great too, it gives the gumbo great body. I just can't say enough good things about this recipe. I hope you will give it a try real soon.

Shrimp and Okra Gumbo
Serves 8 to 10


1/2 cup vegetable oil  
1/2 cup all-purpose flour
1/2 small can tomato paste
1 large onion, finely chopped
1/2 green bell pepper, finely chopped
3 stalks celery, finely chopped
16 oz frozen okra, defrosted
2-1/2 lbs of shrimp, peeled and deveined 
Kosher salt, to taste
Black pepper, to taste
Red pepper flakes, to taste
Creole seasoning, to taste
1/2 bunch green onion, sliced
Handful parsley, chopped


Heat flour and oil on medium to medium-high heat until milk chocolate or dark caramel color. Add bell pepper, celery, and onion cook until softened. Add tomato paste and stir until well mixed. Add okra cook until soft. Add 2 quarts hot water or shrimp stock (recipe below) and bring to a boil. Add seasoned shrimp and lower heat to a simmer. Simmer 30 minutes and check for seasoning, adjust seasoning to taste. Add green onion and parsley. Serve over hot rice.

Shrimp Stock
Makes approx. 2 quarts


Shrimp shells from 2-1/2 lbs of shrimp
Vegetable scraps from onion, celery, bell pepper and tomato(optional)
1 bay leaf
10 black peppercorns
1 garlic clove, unpeeled and whole
Pinch of red pepper flakes
3/4 tsp kosher salt
2 quarts water


Place all ingredients in a pot and bring to a boil. Lower heat and simmer 10 minutes. Continue to simmer while preparing roux. Once vegetables are added to roux. Strain stock and set aside for use in gumbo. Discard solids removed from stock.

For my other favorite Gumbo see this previous post:

Chicken and Andouille Gumbo

Linking to:
Ms. enPlace: See Ya in the Gumbo
The Plaid and Paisley Kitchen: Show Me Your Plaid
Jam Hands: Recipe Sharing Monday
The Frugal Foodie Mama: Marvelous Mondays
The Chicken Chicken: Clever Chicks Blog Hop
The Tumbleweed Contessa: What'd You do This Weekend?
Memories By the Mile: Tuesday Trivia - Michigan and Link Party
Love Bakes Good Cakes: All My Bloggy Friends
Anyonita Nibbles: Tasty Tuesdays and Get Him Feed
Mommy On Demand: Create It Or Bake It
Dizzy Busy & Hungry: Wine'd Down Wednesday
Buns In My Oven: What's Cookin Wednesday
Easy Life Meal and Party Planning: Four Seasons Blog Hop
Miz Helen's Country Cottage: Full Plate Thursday
My Turn for Us: Freedom Fridays
My Mixing Spoon: Random Recipe Roundup
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky


  1. I followed you on BlogLovin. I am pinning your post. You have some fantastic recipes.
    If you want to follow me here is my BlogLovin link.

    1. Thank you so much Betty! I will be following on GFC and Pinterest. So glad you stop by. I absolutely love the name of your blog. Sometimes I feel all gut and butt too! Have a great day!

  2. What a great recipe. I do the same thing for my stock, but what a great idea to freeze the vegi scraps. I would love it if you would join our Four Seasons Blog Hop on Thursdays. Hope to see you there.

    1. Thank you! Shawna for the invite and for stopping by. I would love to join you. See you Thursday!

  3. I love the sound of this! I love gumbo and I love that you didn't picture a bowl of rice with gumbo drizzled over the top. I hate that! I don't know if I'll be able to make my own stock but I am going to try. Thanks for sharing at What'd You Do This Weekend.

    1. Thank you so much! I know what you mean, I fixed this bowl the way I would eat it. You would have to read the recipe to see it is served over rice. LOL!

  4. Hi Denise! Thanks so much for stopping by Four Seasons Blog Hop with your wonderful recipe for Gumbo:) Have always wanted to make a shrimp stock... after many hours of watching Food Network:) and I think I'm going to give it a try!! Lynn @ Turnips 2 Tangerines

    1. Thank you Lynn! I love the new Blog Hop. Let me know how your shrimp stock turns out. Have a lovely evening!

  5. I think curries are better the next day too! Cheers

  6. Shrimp and Okra is one of my favorites! Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  7. Tonight is a gumbo kind of night. We almost always make chicken & sausage my son's fav), but it's nice to change it up with seafood. Looks good, Denise!

    1. Yes it is! We have been having some cool days here too. Watch we will be in short for the Holidays! LOL! Thanks for coming by Michelle.


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