Real Recipes From Real Home Cooks ®

dee dee's easy shrimp and okra gumbo

(2 ratings)
Recipe by
Diane Atherton

I can not take full credit for this! I found this wonderful recipe for Tomatoes and Okra here on "Just a Pinch" that Donna Brown (Gabbiegirl) had posted. Once I tasted her wonderful dish my mind went to rolling in high gear and I started thinking how wonderful shrimp would be added to this dish. I had left overs from Donna's dish so the next day I added shrimp, more tomatoes and a few other ingredients to come up with this recipe. It was very tasty and filling to say the least! I'm going to change it up again and try it with chicken the next go round. Hope you enjoy!! Thank you Donna for giving me the idea! If you are looking for some great recipes, check out Donna!

(2 ratings)
yield 4 to 6
prep time 20 Min
cook time 15 Min
method Stove Top

Ingredients For dee dee's easy shrimp and okra gumbo

  • 2 to 3 lb
    fresh or frozen shrimp
  • 1 pkg
    pkg zatrarains’s crawfish, shrimp and crab boil in bag
  • 3 qt
    water, boiling
  • 4 Tbsp
  • cayenne pepper, to desired taste
  • 3 Tbsp
    lemon juice
  • 1 lb
    fresh okra, tops removed and sliced
  • 1 can
    diced tomatoes, if using fresh, peel and dice 5 to 6 nice size tomatoes (i prefer fresh whenever possible)
  • 1 c
    chicken broth (i used 1 chicken bouillon cube dissolved in water)
  • 1 to 2
    stalks celery
  • 1 to 2 md
    green bell peppers
  • 2 lg
    cloves of garlic, minced
  • 2
    leeks or green onion, sliced thin (can use ½ to 1 cup onion, diced)
  • 1 tsp
    red pepper flakes, add more or less depending on your taste
  • 2 Tbsp
    cajun-style seasoning, more or less depending on your taste
  • 1/2 tsp
  • 2 Tbsp
    extra virgin olive oil, eyeball it
  • salt and pepper to taste
  • rice, cooked and hot

How To Make dee dee's easy shrimp and okra gumbo

  • 1
    To a large cooking container; add 3 quarts water, 4 Tbsp salt, Zatarain’s Crab Boil and lemon juice; add cayenne pepper, if desired. Bring water mixture to a rolling boil; add shrimp; bring to a boil and boil for 1 minute. Allow shrimp to remain in water 10 to 15 minutes. Drain water from shrimp and cool enough to handle the shrimp; peel shrimp and set aside.
  • 2
    In another large cooking container, sauté garlic, onions, bell pepper, celery and red pepper flakes in olive oil. Just before it begins to brown; add tomatoes (with juice), broth, oregano, Cajun seasoning, and then the okra, add salt and black pepper to taste. Mix well, cover, and simmer over med. heat about 10 minutes; add shrimp and simmer an additional 5 minutes, until shrimp is heated. Serve over hot rice.
  • 3
    Note: This is a spicy dish; add more or less spice depending on your taste buds. I like it hot and spicy. Add more liquids if not soupy enough such as tomato juice or water.