Past Recipes
Shrimp Gumbo

Shrimp Gumbo with Crispy Okra

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We’re putting a New Orleans classic on the menu this week in honor of Mardi Gras. Gumbo, a stew-like rice dish, is made with the “holy trinity” of Creole cuisine: aromatic bell pepper, onion, and celery. Spice-seared shrimp make this a traditional tribute, but the real homage here is the garnish of crispy-fried okra. The small green vegetable, beloved in dishes all over the South, lends unique flavor and texture to this creamy, comforting recipe.
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium

Ingredients & Equipment

What we send

  • jasmine rice
    • 3/4 cup
    • jasmine rice
  • shrimp
    • 8 ounces
    • shrimp
  • chili powder
    • 1/2 teaspoon
    • chili powder
  • onion powder
    • 1/4 teaspoon
    • onion powder
  • sweet paprika
    • 1/4 teaspoon
    • sweet paprika
  • dried thyme
    • 1/4 teaspoon
    • dried thyme
  • green bell pepper
    • 1
    • green bell pepper
  • celery stalk
    • 1
    • celery stalk
  • okra pods
    • 4
    • okra pods
  • yellow onion
    • 1
    • yellow onion
  • 14.5-ounce can diced tomatoes
    • 1
    • 14.5-ounce can diced tomatoes
  • unsalted butter
    • 3 packets
    • unsalted butter
  • garlic
    • 2 cloves
    • garlic
  • tomato paste
    • 1/2 tablespoon
    • tomato paste
  • flour
    • 1/3 cup
    • flour

What You’ll Need

  • olive oil
  • water
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 8" medium pot
  • 8" small pan

Allergens

Crustacean Shellfish, Milk, Wheat

Cooking Steps

  1. Cook Rice

    Cook Rice

    In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover, and simmer until water is fully evaporated, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover to keep warm until ready to serve.

  2. Prepare Ingredients

    Prepare Ingredients

    While rice cooks, pat shrimp dry with paper towel and place on a plate. Season all over with half of spice mix and ½ teaspoon salt, then set aside. Rinse all produce. Halve bell pepper lengthwise, discarding seeds, then cut into ½-inch dice. Halve celery lengthwise, then cut crosswise into ½-inch pieces. Cut okra crosswise into ½-inch rings. Peel onion, halve, and mince. Drain diced tomatoes, discarding juices.

  3. Cook Shrimp and Aromatics

    Cook Shrimp and Aromatics

    Heat 2 packets butter in a medium pot over medium heat. When butter is foamy, add shrimp and cook until opaque and just pink, 2-3 minutes per side. Using a slotted spoon, transfer shrimp to a new plate. Discard any liquid in pot, then add remaining butter over medium-high heat. Add whole garlic cloves, bell pepper, celery, onion, and remaining spice mix. Cook until onion is soft, about 5 minutes. Stir in tomato paste, about 1 minute more.

  4. Simmer Gumbo

    Simmer Gumbo

    Whisk 2 tablespoons flour into pot with aromatics over medium heat. Cook, stirring continuously, until flour is lightly browned, about 3 minutes. Add diced tomatoes and 2 cups water. Whisk vigorously until flour is fully incorporated, 1-2 minutes. Increase heat to high and bring to a boil, then return heat to medium and simmer until thick, about 10 minutes. Season with ½ teaspoon salt and black pepper as desired.

  5. Fry Okra

    Fry Okra

    While gumbo simmers, place remaining flour on a small plate. Pat okra dry with paper towel and toss in flour, pressing to adhere. Heat 3 tablespoons olive oil in a small pan over medium high. When oil is shimmering, take 1 slice okra, shake off excess flour, and add to pan. If it sizzles immediately, keep going; if not, try again once the oil is hotter. Fry okra until golden, 2 minutes per side. Using a slotted spoon, transfer to a paper towel-lined plate and season with ¼ teaspoon salt.

  6. Finish and Plate Gumbo

    Finish and Plate Gumbo

    Remove and discard whole garlic cloves from gumbo and reduce heat under pot to medium low. Stir shrimp into gumbo to warm through, 2-3 minutes. Taste and add more salt and black pepper as desired. Serve shrimp gumbo over rice and garnish with crispy okra. Dig in!

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