Smoky Seafood Gumbo with Okra and Tomatoes

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A deeply flavorful gumbo featuring tender shrimp, crab, and okra simmered in a rich roux-based broth with plum tomatoes for bright acidity. This Creole-inspired soup recipe, ready in about 85 minutes, pairs okra, plum tomatoes, shrimp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 1 cup sliced okra
• 2 medium, diced plum tomatoes
• 12 oz peeled and deveined shrimp
• 8 oz lump crab meat
• 4 cups chicken stock
• 3 tbsp all-purpose flour
• 1 cup diced onion
• 1 cup diced celery
• 1/2 cup diced bell pepper
• 3 cloves minced garlic
• 1/4 tsp cayenne pepper
• 1 tsp dried thyme
• 2 cups cooked rice

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large Dutch oven over medium heat. Add 1 cup diced onion, 1 cup diced celery, and 1/2 cup diced bell pepper. Sauté for 8 minutes until vegetables are softened and translucent.
2. Step 2: Stir in 3 tbsp all-purpose flour and 3 minced garlic cloves. Cook for 2 minutes while stirring constantly until the mixture turns golden brown, then add 1 cup sliced okra and cook for 3 minutes until slightly tender.
3. Step 3: Pour in 4 cups chicken stock and 2 diced plum tomatoes. Bring to a gentle simmer, then add 1 tsp dried thyme and 1/4 tsp cayenne pepper. Simmer uncovered for 20 minutes, stirring occasionally.
4. Step 4: Add 12 oz peeled shrimp and 8 oz lump crab meat. Cook for 5 minutes until shrimp turn pink and opaque, then stir in 2 cups cooked rice. Simmer for 2 more minutes until heated through.