Time Saver Shrimp and Okra Gumbo

Wanda Grundmann


Good gumbo can take most of the day to make but this is a way to get great tasting gumbo on the table in a much shorter time.

pinch tips: How to Melt and Soften Butter





45 Min


1 Hr


Stove Top


1 (25 oz) can(s)
blue runner creole gumbo base (for seafood gumbo)
3 lb
shrimp (reserve heads and shells)
12-16 oz
your favorite andouille or smoked sausage
1 pkg
frozen okra
1/8 tsp
ground cloves
1/8 tsp
vinegar (gets rid of the "slime" in the okra anad you don't taste it)
salt and pepper to taste
1/2 c
chopped fresh parsley

Directions Step-By-Step

Peel and de vein the shrimp. Set aside. Place the shells and heads in a saucepan and add water to just cover and add the 1/8 teaspoon ground cloves. Boil for 10 to 15 minutes. Strain and add the liquid to the can of Blue Runner Gumbo Base in a large soup pot. Cover and start heating over medium heat. Slice the andouille or smoked sausage and add to the pot.
Heat a couple of tablespoons of oil in a skillet (cast iron preferably) and add the frozen okra and the 1/8 teaspoon vinegar. Cook over medium heat about 10 minutes stirring often to keep from scorching. As it cooks you'll see the "slime" in the okra start to form strands and then eventually form a brown residue on the bottom of the skillet. Add the okra to the gumbo base and add salt and pepper to taste. Simmer for about 10 more minutes. I add a little stock to the skillet to loosen that brown cooked on stuff and add it to the pot too (lots of flavor there)
Add the peeled shrimp and cook for 10 more minutes. Add fresh parsley and serve in bowls over a scoop of cooked rice. Everyone in my house insists on cornbread on the side. Enjoy !

About this Recipe

Course/Dish: Fish Soups
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Other Tag: Quick & Easy