Name: Okra, Shrimp & Sausage Gumbo
Ingredients: 1 Lb Okra (sliced, fresh or frozen); 2 Tbsp Oil; 1/2 onion Onion (chopped); 1/2 pepper Green bell pepper (chopped); 1 stalk Celery (chopped); 2 cloves Garlic (minced); 1/2 Lb Smoked sausage (sliced); 1/2 Lb Shrimp (peeled & deveined); 2 Tbsp Tomato paste; 3 cups Water; 1 leaf Bay leaf; 1/2 Tsp Dried thyme; 1/2 Tsp Paprika; 1/8 Tsp Cayenne pepper (or to taste); 1 Tsp Salt; 1/4 Tsp Black pepper; Cooked rice (for serving)

Okra, Shrimp & Sausage Gumbo

Okra is the star of this hearty Creole-style gumbo with shrimp, smoked sausage, and plenty of vegetables. Fresh or frozen okra both work well, so you can combine your Farm Share okra with frozen okra as needed.

Print Recipe

Ingredients

Okra, sliced, fresh or frozen 1 Lb
Oil 2 Tbsp
Onion, chopped 1/2 onion
Green bell pepper, chopped 1/2 pepper
Celery, chopped 1 stalk
Garlic, minced 2 cloves
Smoked sausage, sliced 1/2 Lb
Shrimp, peeled & deveined 1/2 Lb
Tomato paste 2 Tbsp
Water 3 cups
Bay leaf 1 leaf
Dried thyme 1/2 Tsp
Paprika 1/2 Tsp
Cayenne pepper, or to taste 1/8 Tsp
Salt 1 Tsp
Black pepper 1/4 Tsp
Cooked rice, for serving

Instructions

Heat 1 Tbsp oil in a large pot over medium-low heat. Add the okra and cook for about 15 to 20 minutes, stirring often, until softened and most of the sliminess has cooked away.
Add the remaining 1 Tbsp oil, onion, bell pepper, celery, and garlic. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the sausage and cook for 3 to 4 minutes.
Stir in the tomato paste, then add the water, bay leaf, thyme, paprika, cayenne, salt, and black pepper. Bring to a boil.
Reduce the heat to low and simmer uncovered for about 25 to 30 minutes, stirring occasionally.
Add the shrimp and simmer for 3 to 5 minutes, or until the shrimp are pink and cooked through. Remove the bay leaf.
Taste and adjust the seasoning as needed. Serve warm over cooked rice.

Notes

Okra: Use fresh, frozen, or a combination. If your Farm Share provides less than 1 Lb of fresh okra, simply add frozen okra to make up the difference.
Sausage: Andouille is a traditional choice, but any smoked sausage can be used.
Recipe adapted from: https://louisiana.kitchenandculture.com/recipes/leah-chase-s-okra-and-crab-gumbo