Betty’s Shrimp Gumbo

The Roux Sets the Flavor: Measure the rendered fat rather than guessing. Supplement it with neutral oil to make ½ cup total, then cook the roux until medium brown. Color and aroma are more important than the exact number of minutes.
Adjust the Consistency: The finished gumbo should coat the back of a spoon but still ladle easily. If it becomes too thick, stir in additional broth ½ cup at a time.
Fresh or Frozen Okra: Either works well. Frozen okra can be added directly from the freezer, although it may need a few additional minutes to become tender.
Add Seafood Last: Fish, shrimp, and crab cook quickly. Staggering their addition prevents the fish from breaking apart, the shrimp from becoming rubbery, and the crab from disappearing into the broth.
Make Ahead: Prepare the gumbo through the chicken-and-okra stage. Cool it promptly in shallow containers and refrigerate for up to 2 days. Return it to a gentle simmer before adding the seafood.
Storage and Reheating: Refrigerate finished gumbo within 2 hours and use within 3–4 days. Reheat only the portion needed to 165°F, using gentle heat and avoiding prolonged boiling.
Serving Suggestions: Serve with Creamy Dill Red Potato Salad or Cheesy French Bread . Offer filé powder, hot sauce, and sliced green onions at the table.

Name: Betty’s Shrimp Gumbo
Prep time: 25 min
Cook time: 125 min
Total time: 155 min
Yield: 10 servings
Ingredients: 6 slice bacon; ½ cup all-purpose flour; As needed up to ¼ cup neutral oil; 1 yellow onion; 4 stalks celery stalks; 2 green bell peppers; 4 cloves garlic cloves; 2 cans diced tomatoes; 5 cups low-sodium chicken broth; 3 cups fresh or frozen okra; 6 bone-in chicken thighs and/or drumsticks; 1 ½ pounds firm white fish; 1 pound medium raw shrimp; 6 oz lump crabmeat; 2 bay leaves; ½ teaspoon thyme; 2 teaspoons kosher salt; ½ teaspoon black pepper; As needed white rice; As needed crusty French bread

Start with a medium-brown roux and this gumbo builds flavor from the bottom up. The finished pot is generous with seafood, with okra lending body to its deeply savory broth.

By Betty Lou GardnerAbout 2 hours 35 minutesUpdated 2026-08-22

This Shrimp Gumbo brings chicken, shrimp, crab, firm white fish, tomatoes, and okra together in one generous pot. Bacon and a medium-brown roux give the broth its savory backbone, while a gentle simmer develops the vegetables and chicken before the seafood goes in near the end. Serve it over hot rice with crusty bread for a full, comforting meal.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

A pot of gumbo always seems to bring people into the kitchen before supper is ready. Somebody lifts the lid to peek, somebody else asks if it's done yet, and before long everybody is standing around talking. I don't mind a bit because gumbo is one of those meals that feels better when there's a full table waiting for it.