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Cajun-Style Okra and Shrimp Gumbo

clock-icon270 minutes
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Pixicook editorial team

Savor the richness of this hearty Cajun-style gumbo, brimming with the classic southern charm of okra, shrimp, and andouille sausage, all simmered to perfection in a robust ham hock broth.

Ingredients for Cajun-Style Okra and Shrimp Gumbo

units in
USchevron
serves
10 peoplechevron

Water

quarts

Smoked Ham Hocks

0 lb

Onion, quartered

each

Bay Leaf

each

Vegetable Oil

tablespoons

Andouille Sausage, sliced

0 oz

Okra, fresh or frozen, sliced

0 lb

Diced Tomatoes, with juice

0 oz

Baby Lima Beans, frozen

cups

Garlic Clove, minced

each

Table Salt

teaspoons

Black Pepper

teaspoons

Onion Powder

teaspoons

Paprika

teaspoons

Large Shrimp, peeled, deveined, tails removed, cut into thirds

0 lb

Cooked White Rice

to serve

How to Make Cajun-Style Okra and Shrimp Gumbo

1. Broth & Ham Prep

In a large Dutch oven, combine water, ham hocks, quartered onion, and bay leaf. Bring to a boil over high heat. Lower the heat to medium-low, cover with the lid slightly ajar, and simmer until ham hocks are fork-tender, about 2½ to 3 hours. Remove the pot from heat. Transfer ham hocks to a cutting board; let them cool. Meanwhile, discard the onion and bay leaf from the broth. Pour the broth into a large bowl. Measure out 8 cups, adding water if necessary; reserve any extra for another use. When ham hocks are cool, discard the bones and chop ham into bite-size pieces. Store the broth and ham separately in the refrigerator for up to 2 days if not using immediately. Skim and discard fat from the broth when chilled, if preferred.

2. Sausage & Stew Base

Heat vegetable oil in the now-empty pot over medium-high heat until shimmering. Add sliced sausage and cook until lightly browned, about 5 minutes. Stir in okra, tomatoes with their juice, lima beans, minced garlic, 2 teaspoons of salt, 1 teaspoon of pepper, granulated garlic, onion powder, and paprika. Pour in 8 cups of the ham hock broth and add the chopped ham. Bring the mixture to a boil, then reduce heat to maintain a strong simmer. Cook uncovered, stirring occasionally, until the stew has reduced by about half and thickened to a stew-like consistency, roughly 55 to 65 minutes.

3. Finish with Shrimp

Reduce heat to low and stir in the shrimp. Simmer just until the shrimp are cooked through, approximately 3 minutes. Taste and adjust seasoning with additional salt and pepper if needed. Serve the gumbo over cooked white rice.

Pitfalls and tips

Roux Mastery

Cook your roux slowly until it reaches a deep, dark brown color, stirring constantly to avoid burning. This is essential for flavor and thickening.

Freshness and Quality of Seafood

Use fresh or properly thawed shrimp and add them towards the end of the cooking process to avoid rubberiness.

The Holy Trinity

Finely dice onion, bell pepper, and celery and sauté them in the roux until soft to build a flavor base.

Patience

Take your time with each cooking step and layer the flavors carefully for the best results.

Seasoning and Spices

Use a balanced Cajun seasoning blend, adjusting gradually to taste. It's easier to add more than to correct over-seasoning.

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