Classic Shrimp and Okra Gumbo

Gumbo has long been a symbol of cultural connection, especially between the American South and West Africa. This hearty Shrimp and Okra Gumbo embraces those deep roots with a nourishing recipe that forgoes the traditional roux, relying instead on okra as its natural thickener. It's a dish that’s as much about flavor as it is about heritage and it’s every bit as comforting as the gumbo you grew up with.

Inspired by a culinary journey to Cameroon and passed down through generations of home cooks in Louisiana, this recipe honors tradition while celebrating cross-continental creativity. Okra, a staple in both Cameroonian and Southern cuisines, adds rich texture, earthiness, and plenty of body to this vibrant stew. Combined with Gulf shrimp, smoky broth, and just the right amount of spice, the result is a bowl that tells a story.

Why This Gumbo Is Special

Unlike the roux-based versions common in South Louisiana, this gumbo thickens naturally through slow-cooked okra, a technique drawn from Cameroonian stews like sauce gombo. It’s a lighter approach with deep flavor, proving you don’t need flour and butter to create richness. This version also adds liquid smoke for that unmistakable, smoky essence without the need for sausage or smoked meats.

Here’s what else makes this dish a standout:

• Nutrient-rich okra is high in antioxidants and fiber.

• Gulf shrimp is a sustainable choice and a lean source of protein.

• Aromatics and spices bring balance without overwhelming heat.

• No roux makes it gluten-free and lower in fat, but no less satisfying.

Ingredients

• ⅓ cup neutral oil (canola or avocado)

• 2 (12-ounce) bags frozen cut okra

• 1 medium yellow onion, diced

• 1 teaspoon minced garlic

• 2 teaspoons kosher salt

• ½ teaspoon ground pepper

• ½ teaspoon cayenne pepper

• 4 cups water

• ½ teaspoon liquid smoke

• 5½ cups low-sodium chicken, seafood, or vegetable broth

• 1 pound raw Gulf shrimp (31-40 count), peeled and deveined

• 4 cups hot cooked rice

• Louisiana or Crystal hot sauce, for serving (optional)

Directions

1. Break down the okra: Heat oil in a large pot over medium-high heat. Add the frozen okra, stir, and reduce heat to medium-low. Cover and cook, stirring occasionally, until the okra is fully broken down and softened about 45 minutes.

2. Build the base: Stir in onion, garlic, salt, black pepper, and cayenne. Cover and cook for another 10 minutes, stirring occasionally to avoid sticking.

3. Simmer slowly: Add water and liquid smoke, then bring the mixture to a gentle simmer over high heat. Reduce heat to medium-low and cover. Let it cook for about 1½ hours, stirring occasionally until it’s thickened.

4. Add broth and shrimp: Pour in the broth and increase heat to medium-high. Simmer uncovered for 25 to 30 minutes, then add the shrimp. Cook until the shrimp are opaque and the gumbo has slightly thickened about 15 to 20 minutes.

5. Serve hot: Ladle the gumbo over cooked rice and offer hot sauce on the side for those who like extra heat.

Tips for Success

• Don’t rush the okra: The long, slow cook is key to achieving that velvety texture without sliminess.

• Use fresh shrimp if possible: Gulf shrimp adds the most flavor, but any sustainably sourced shrimp will work.

• Make it your own: Feel free to add crab, fish, or even tofu for a plant-forward twist.

This gumbo is perfect for a cozy weekend dinner or a celebratory meal that brings everyone around the table. It’s food that comforts, connects, and carries a piece of history in every spoonful.

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