Slow-Cooked Creole Shrimp and Okra Gumbo
A hearty slow-cooked gumbo simmering with tender shrimp, fresh okra, and a deeply flavored Creole-spiced broth. This latin american-inspired soups ready in about 80 minutes pairs vegetable oil, all-purpose flour, large diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 tbsp vegetable oil
- 1/4 cup all-purpose flour
- 1 large diced yellow onion
- 1 diced green bell pepper
- 2 diced celery stalks
- 4 minced garlic cloves
- 14 oz can diced tomatoes
- 1 lb peeled and deveined shrimp
- 1 cup sliced fresh okra
- 4 cups chicken broth
- 2 tbsp Creole seasoning
- 1 tsp dried thyme
- 2 bay leaves
- to taste salt
- to taste black pepper
- for serving cooked white rice
- 2 sliced for garnish green onions
- 2 tbsp chopped for garnish fresh parsley
Instructions
- Step 1: In a large heavy-bottom pot over medium heat, whisk together 3 tbsp vegetable oil and 1/4 cup all-purpose flour to make a roux. Cook, stirring constantly, for about 10-12 minutes until the roux turns a deep caramel brown and smells nutty.
- Step 2: Add 1 large diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks to the roux. Sauté for 5 minutes until softened.
- Step 3: Stir in 4 minced garlic cloves, 2 tbsp Creole seasoning, 1 tsp dried thyme, and cook for 1 minute until fragrant.
- Step 4: Add 14 oz canned diced tomatoes, 4 cups chicken broth, 2 bay leaves, and salt and black pepper to taste. Bring to a simmer.
- Step 5: Add 1 cup sliced fresh okra and simmer the gumbo uncovered over low heat for 45 minutes, stirring occasionally, until the broth thickens.
- Step 6: Stir in 1 lb peeled and deveined shrimp and cook for 5-7 minutes until shrimp are opaque.
- Step 7: Remove bay leaves, ladle gumbo over cooked white rice, and garnish with 2 sliced green onions and 2 tbsp chopped fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Creole Shrimp and Okra Gumbo take to make?
Total time is about 80 minutes (15 min prep + 65 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Creole Shrimp and Okra Gumbo?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.
Can I substitute ingredients in Slow-Cooked Creole Shrimp and Okra Gumbo?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Creole Shrimp and Okra Gumbo for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Creole Shrimp and Okra Gumbo?
Latin American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
