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Creole Gumbo Recipe With Okra

Creole Gumbo Recipe with Okra

A hearty, flavorful Louisiana stew made with a dark roux, the “holy trinity” of vegetables, shrimp, sausage, and okra. This creole gumbo recipe with okra delivers a rich, authentic taste of New Orleans with every spoonful.
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Prep Time 25 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 10 minutes
Course dinner, Main Course
Cuisine American, Creole, Louisiana, Southern
Servings 8
Calories 400 kcal

Ingredients
  

  • 1 cup All-purpose flour For the roux
  • 1.5 sticks Unsalted butter Or use neutral oil if preferred
  • 14 oz Andouille sausage Sliced into rings
  • 1 lb Shrimp Peeled and deveined 31–40 count
  • 1 Green bell pepper Diced
  • 2 Celery stalks Diced
  • 2 Yellow onions Diced
  • 3 cloves Garlic Minced
  • 6 cups Chicken stock Low sodium preferred
  • 1 lb Okra Sliced fresh or thawed frozen
  • 1 tbsp Tomato paste Adds depth
  • 3 –4 Bay leaves Whole
  • 2 tsp Dried thyme
  • 2 tsp Salt Or to taste
  • 2 tsp Black pepper Freshly ground
  • 1 tsp Cayenne pepper Optional for heat
  • 4 tbsp Cajun seasoning Store-bought or homemade
  • Cooked white rice For serving
  • 1 bunch Green onions Chopped for garnish

Instructions
 

  • Sear Sausage: In a skillet over medium heat, sear the andouille sausage slices until browned. Remove and set aside.
  • Sauté Vegetables: In the same skillet, sauté onions, celery, and bell pepper until soft (5–6 mins). Add garlic and cook another minute.
  • Pre-cook Okra: Add okra and cook for 4–5 minutes to reduce sliminess. Remove skillet from heat.
  • Make Roux: In a Dutch oven over medium-low heat, melt butter. Slowly whisk in flour, stirring constantly for 30–45 minutes until deep brown.
  • Combine Base: Stir sautéed vegetables and sausage into the roux. Gradually pour in chicken stock while whisking.
  • Add Seasoning: Mix in tomato paste, bay leaves, thyme, salt, pepper, and Cajun seasoning. Simmer for 30 minutes.
  • Add Okra: Stir in the cooked okra and continue simmering uncovered for another 30 minutes.
  • Finish with Shrimp: Turn off heat. Stir in shrimp and let them cook in residual heat for 4–5 minutes until pink.
  • Serve: Ladle over warm white rice and garnish with chopped green onions.

Notes

  • For a lighter version, omit sausage and use more shrimp or white fish.
  • You can substitute butter with a neutral oil if preferred.
  • The roux is key—don’t rush it. Stir constantly and adjust heat as needed.
  • Leftovers taste even better the next day and freeze well for up to 2 months.