No roux needed…this shrimp gumbo is so easy to make!

If you like southern comfort food (eg Jambalaya and Shrimp and grits) but don ’ t want an all-day cooking project, this Easy Shrimp Gumbo This is the recipe for you. It has all the feelings of classic gumbo—tender shrimp, okra, savory broth, and a rich, delicious “one more bite” taste—without the need for a complicated roux.

I know some will say, “It’s not a real gumbo recipe if you don’t start with a roux.” Yes, yes, yes. I hear you. But this is a quick and easy gumbo that is very similar to traditional Southern recipes. He promises. Serve it over a scoop of rice, and you’ll have a dinner that looks like it came straight from Louisiana… but is totally doable at home.

Just like classic gumbo, this recipe includes the “holy trinity” (onions, green peppers, and celery). The best part? It’s made in one pot and uses pantry-friendly ingredients like canned tomatoes, broth, spices, and a quick slurry of flour and water to thicken it at the end.

Why I love this easy shrimp gumbo

1. It has great Southern flavor, without the complicated steps.
2. No roux needed (but it will still be thick and soup-like!)
3. It’s a one pot recipe with simple ingredients.
4. Shrimp cook quickly and remain juicy.
5. It’s perfect for serving over rice for a hearty meal.
6. It’s a great recipe to make for leftovers (hello, lunch the next day!)

Required components:

• Celery, onion, green sweet pepper – The base of many Southern recipes and where the flavor begins!
• olive oil – To fry vegetables
• Tomatoes cut into small cubes – Adds richness and a little taste to the broth
• Okra – A traditional okra ingredient that adds flavor and also helps thicken its texture
• Bay leaves – Gives that slow-cooked flavour
• spices – Lemon pepper, seasoned salt, thyme, garlic powder, salt, black pepper
• Chicken stock + chicken stock – Adds deep delicious flavor quickly
• shrimp – Star of the show (use peeled and de-veined for easy preparation)
• Flour + water – A quick thickener is added at the end to obtain a soup-like consistency
• Cooked rice -For serving (don’t skip it…it makes the meal!)

How to make easy shrimp gumbo

This gumbo is as simple as frying → boiling → adding shrimp → thickening → serving.

1. Saute vegetables (celery, onions, bell peppers) in olive oil until the onions become translucent.
2. Add tomatoes, okra, bay leaves, spices, stock, and broth. Cover and simmer for about 30 minutes until the flavors blend together.
3. Add shrimp, cover and cook until shrimp are pink and cooked through.
4. Mix the flour and water together to form a quick slurry, then add a little at a time to thicken the okra and achieve a soup-like consistency.
5. Remove the bay leaves and serve over rice.

Recipe tips

• Using tomatoes cut into small cubes helps keep the texture smooth and soup-like.
• Do not overcook the shrimp. The shrimp cook quickly, and once they are pink and firm, they are ready.
• Add the thickener slowly. You may not need all of it, as the okra should be thick, but it can be eaten with a spoon.
• If you want a spicier flavor, add a pinch of cayenne pepper or red pepper flakes, and bring hot sauce to the table.

Storage + reheating

• Store leftover okra in an airtight container in the refrigerator for up to two days.
• Gently reheat on the stove over low heat until hot.
• If it becomes too thick, add a little more broth or water.