Weekend Recipe| Creole Okra Gumbo

July 30, 2022

Greetings Friends,

Bienvenue to Jemma's where I am sharing my weekend recipe!

Today I am making use of our homegrown, fresh from the garden Okra to make this delicious Creole Okra Gumbo.

Since our bountiful Okra crop has been calling our name each and every day to be picked, pick we do!

You would not believe how full my refrigerator is of Okra...

It is a bumper crop indeed.

We pick our Okra early in the morning before the heat sets in and while the Okra is young, tender and before the pods become too large or spiny.



Creole and Cajun Cuisine

I became an enthusiastic fan of Creole cuisine when we lived in Destrehan Louisiana in the 90's.

I was in my 30's and extremely intrigued with the culture, festivities and flavors of the region.

I was also very interested in the art and the patience it took to make an excellent roux. 

Being an Idaho gal I was also intrigued by the plentiful variety of seafood combined with distinct  spices which were used in chowders, gumbos and etouffee's. 

Creole and Cajun Cuisine both draw from the French cooking traditions adapted to Louisiana's resources and influences.

Creole is considered more "city" food, while Cajun is cuisine is considered simpler and ever thought to be more "country," food. 


Wonderful and Versatile Okra

Naturally there are numerous ways to prepare Okra so let your taste buds be your guide in preparing your favorite recipe.

  • Fried
  • Pickled
  • Braised Okra with roasted garlic and fresh tomato
  • Gumbo

Quick Cooking Tip

How to get rid of Okra "slick."
Add the juice of one lemon or tablespoon of vinegar to  gumbo after adding okra.

Once you get past the "slick," which has never really bothered me I think you'll discover that Okra is a wonderful addition to soups, stews and of course the traditional Gumbo. 
Cool fact is that Okra also thickens the broth.


Cajun Okra Gumbo Recipe

Dave and I positively love this recipe and it's a quick and light dish anytime of the year.
If you don't have access to fresh Okra - frozen Okra works just as well.

  • 1 (14 ounce) Hillshire smoked sausage (cut in slices)
  • 2 lb. shrimp (frozen, deveined, tails off)
  • 1 medium sweet onion (chopped)
  • 3 cloves garlic (minced)
  • 3 stalks celery (chopped)
  • 1 small bell pepper (chopped)
  • 3 jalapeno's seeded and chopped
  • Handful of chopped parsley
  • 1 1/2 lbs. tender okra ( sliced)
  • 1-2 bay leaves
  • 1 can rotel tomatoes
  • 2 (32) ounce Pacific Foods Low Sodium Chicken Broth
  • 10 Tablespoons flour (roux)
  • 4 Tablespoons oil (roux)
  • Salt and Pepper to taste
  • 1 tablespoon dried Oregano
  • 1 tablespoon cayenne Pepper
  • 1 tablespoon dried Thyme
  • Gumbo File



  • Heat oil and stir in flour, cook slowly stirring constantly until a dark brown.
  • When roux is brown drop in chopped vegetables, and okra.
  • When onions are clear, drop in sausage and can of rotel tomatoes.
  • Keep well stirred for about 15 minutes.
  • Start adding chicken stock for gravy until desired consistency. 
  • Keep stirring.
  • Add bay leaves and simmer for 1 hour.
  • Stir occasionally to prevent bottom from sticking.
  • Add raw shrimp and cook until done (around 12-18 minutes.)
  • Serve over steamed rice and add gumbo file.


Thank you for joining me today and may you find many uses for the incredible and edible Okra!



Related posts