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Creole Okra Gumbo


My Creole Okra Gumbo recipe is a unique twist on other gumbo recipes, and features plenty of okra, sausage, and shrimp for great flavor.  Other than stirring and stirring the roux to get it into the proper color and flavor, the recipe is quite simple and results in a soul-warming stew that will chase off the chill of any winter night.



1.5 sticks unsalted butter

1 cup a/p flour

14 oz andouille sausage, cut into thin rings

1 pound peeled and deveined shrimp, 30-40 count

2 medium yellow onions, diced

1 green bell pepper, diced

2 stalks celery, diced

6 cups chicken stock

1 pound frozen, cut okra, thawed

3 cloves garlic, minced

4 TBS Cajun Seasoning

3 TBS Melissa’s Cajun Garlic Sauce

1 TBS tomato paste

34 bay leaves

2 tsp dried thyme

2 tsp kosher salt, plus to taste

2 tsp black pepper, plus to taste

1 to 2 tsp cayenne pepper, optional for preference

2 cups cooked white or brown rice, to serve

1 bunch green onions, diced, for garnish


In a skillet, sear sausage until browned.  Remove to a plate and set aside.  Add in onions, celery, and bell pepper and cook for 6-7 minutes, or until peppers are softened and onions are getting translucent.  Add in garlic and cook 1-2 minutes or until fragrant.  Add in Okra and stir until okra starts releasing moisture.  Turn off heat, leaving veggies in skillet.

In a heavy dutch oven over medium to medium-low heat,  add butter.  Allow to melt then add in flour in small increments, stirring to incorporate.  Continue to cook for around 40 minutes, or until the color of milk chocolate and fragrant.  Don’t leave the roux or it will burn- stir continuously, especially towards the end.

To the roux, add veggies and sausage.  Stir, and add in chicken stock in increments, stirring to incorporate.

Add tomato paste, cajun seasoning, Cajun Garlic Sauce, thyme, bay leaves, salt, and pepper.  Whisk to incorporate, then bring to a light boil, reduce to a simmer, and cover.

Continue to cook for 1-2 hours, stirring occasionally.  Check to see when okra has softened and is thickening the stew.  When ready, turn off heat, then add shrimp.  Stir and allow residual heat to cook shrimp for 3-4 minutes, or until shrimp are opaque throughout.

Serve with white rice, green onions, and warmed French bread.