Shrimp Gumbo with Okra

This shrimp gumbo with okra recipe is bursting with Cajun-style flavors from tomatoes, bell peppers, Cajun seasoning, and Cajun crab boil seasoning.

• Preparation Time: 30 mins
• Cooking Time: 3 hr 40 mins
• Total Time: 4 hr 10 mins
• Calories: 208 Calories

Ingredients

• 3 quarts water
• 1 pound okra, cut into 1/4-inch pieces
• 1 tablespoon tomato paste, or more to taste
• 1 medium onion, diced, divided
• 1 tablespoon Cajun seasoning, divided, or to taste
• 1 large green bell pepper, diced, divided
• 2 (14.5 ounce) cans diced tomatoes with green pepper and onion
• 0.5 cup butter
• 0.5 cup all-purpose flour
• 1.5 pounds uncooked medium shrimp
• 0.125 teaspoon Cajun-style crab boil seasoning, or to taste

Recipe Instructions

Step 1

Slowly stir in diced tomatoes, okra, and shrimp stock. Add crab boil seasoning; bring to a boil. Reduce heat to a simmer; cook, uncovered, stirring occasionally, about 1 hour. Stir in shrimp; continue cooking until shrimp are bright pink but not tough, about 20 minutes.

Step 2

Peel shrimp; toss shells with ½ tablespoon Cajun seasoning. Place seasoned shells into a pot with 3 quarts water, 1 tablespoon diced onion, and 1 tablespoon diced bell pepper. Bring to a boil, reduce heat to a simmer, cover, and cook at least 2 hours; the longer it cooks, the more flavor the stock will have.

Step 3

Meanwhile, gently run a knife along backs of shrimp to devein; this will also make shrimp plump nicely when cooking. Toss shrimp in remaining ½ tablespoon Cajun seasoning; refrigerate.

Step 4

Melt butter in a large pot over medium-high heat. Slowly add flour, stirring constantly with a whisk or wooden spoon; continue to cook and stir frequently until roux turns brown in color and has a nutty aroma, about 5 minutes. Add remaining onion and bell pepper; sauté until onion is translucent, 5 to 7 minutes. Stir in tomato paste.