Shrimp and Okra Gumbo

  • Yield: 8 servings


1pound fresh okra
2tablespoons olive oil
1/4cup butter or margarine
2cups diced onion
2-- green peppers, seeded and cut in 1/2-inch squares
2-- garlic cloves, minced
1/4cup all-purpose flour
1-- (28-ounce) can tomatoes
2-- (6-ounce) cans tomato paste
2-- (10 3/4-ounce) cans chicken broth
2cups water
2-- bay leaves
1/4teaspoon leaf thyme, crumbled
1/4teaspoon Tabasco
1/2teaspoon Worcestershire sauce
2teaspoons salt
2pounds fresh shrimp, shelled and deveined or 10-ounce package frozen shelled and deveined shrimp
-- Hot cooked rice


  1. Wash and dry okra; cut in 1/8-inch thick slices.  Heat olive oil and butter in kettle or heavy saucepan over medium heat.  Saute okra, onion, green peppers and garlic 3-4 minutes, stirring frequently.  Sprinkle with flour and stir until flour becomes golden brown.  Add tomatoes, broth, water, bay leaves, thyme, Tabasco, Worcestershire and salt.  Cover and bring to a boil; simmer 45 minutes.  Add shrimp; cook 5 minutes longer.  Correct seasoning to taste.  Put a heaping spoonful of rice into each soup bowl.  Ladle gumbo over rice.


Recipe reprinted with permission from the Junior League of Panama City’s Beyond the Bay (the Junior League of Panama City, Fl., 1985).