Shrimp and Okra Gumbo

Does the chill in the air have you craving gumbo? We’ve got you covered! Find the fixin’s: shrimp, okra, the trinity and all at the market and use this recipe by Chef Meg Bickford of Café Adelaide.


Shrimp Stock

  • ½ pound shrimp shells and heads
  • 1 gallon water
  • ½ cup white wine
  • ½ yellow onion, coarsely chopped
  • 1 stalk celery, coarsely chopped
  • ½ small fennel bulb, coarsely chopped
  • 2 cloves garlic, smashed
  • 1½ bay leaves
  • ½ teaspoon black peppercorns
  • ½ teaspoon dried thyme
  • Juice of ½ lemon

Shrimp and Okra Gumbo

  • 1 cup canola oil
  • 1¾ cups plus 2 tablespoons all-purpose flour
  • 2½ pounds okra, sliced ¼ inch thick
  • 2 large yellow onions, diced
  • 1½ large bell peppers, seeded and diced
  • 4 stalks celery, diced
  • 2 tablespoons minced garlic
  • 1 gallon Shrimp Stock
  • ¼ cup plus 2 tablespoons Crystal Hot Sauce
  • ¼ cup plus 2 tablespoons Worcestershire sauce
  • 2 tablespoons Creole seasoning
  • 1½ bay leaves
  • ½ teaspoon cayenne pepper
  • 4 large tomatoes, peeled, seeded, and chopped
  • 1 tablespoon filé powder
  • 2 pounds peeled and deveined medium fresh shrimp
  • Hot cooked rice
  • Garnish: sliced green onion


Shrimp Stock

Rinse shrimp shells and heads under cold water. In a large heavy stockpot, combine all ingredients, and bring to a boil over high heat. Reduce heat to medium-low, and simmer, uncovered, for 45 minutes, skimming occasionally. Remove stock from heat, and strain through a fine-mesh sieve.

Shrimp and Okra Gumbo

In a large Dutch oven, heat oil over medium-high heat. Slowly whisk in flour; cook, whisking constantly, until a milk chocolate-colored roux forms.

Add okra, onion, bell pepper, celery, and garlic. (Be careful, the hot roux may spatter.) Cook for about 10 minutes, stirring frequently. Add Shrimp Stock, hot sauce, Worcestershire, Creole seasoning, bay leaves, and cayenne.

Bring to a boil; reduce heat to medium, and simmer, uncovered, for at least 45 minutes. Add tomatoes, filé, and shrimp. Cook for 30 minutes, stirring occasionally. Serve with hot cooked rice, and garnish with green onion, if desired.

By Chef Meg Bickford, Café Adelaide, 
New Orleans

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.