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Shrimp and Oyster Seafood Gumbo with Okra Recipe

Shrimp and Oyster Gumbo    

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Shrimp and Oyster Seafood Gumbo with Okra Recipe makes a roux of butter and flour then adds onion, celery, bell pepper, garlic, okra, cayenne, Old Bay, tomatoes and thyme and cooks before adding shrimp and oysters for this tasty gumbo recipe.


  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 2 yellow onions, chopped
  • 2 celery stalks, chopped
  • 1 green bell pepper, chopped
  • 4 garlic cloves, finely chopped
  • 1 pound okra, cut into 1/4-inch slices
  • 1 teaspoon sea salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon Old Bay seasoning
  • 1 (15-ounce) can chopped tomatoes, drained
  • 3 bay leaves
  • 3 fresh thyme sprigs, leaves striped from the stem
  • 2 quarts Shrimp Stock (see recipes)
  • 1 1/2 pounds reserved peeled shrimp
  • 1 pint raw, shucked oysters
  • 3 cups cooked long-grain white rice
  • Chopped flat-leaf parsley and green onions, for garnish
  • Crusty French bread


  • To make the gumbo, you must start with a roux base. To the roux add the onions, celery, bell pepper, garlic, and okra; season with salt, cayenne, and Old Bay.
  • Mix in the tomatoes, bay leaves, and thyme. Cook for 10 minutes, stirring now and then, until the vegetables are soft.
  • Pour in the cooled shrimp stock and stir to combine. Bring the mixture to a boil, and then reduce the heat. Simmer for 45 minutes, stirring occasionally, until the gumbo is dark and thick.
  • Toss in the shrimp, crab, and oysters, cook about another 15 minutes; adjust seasoning. Garnish with parsley and serve with French bread and rice.
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