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This recipe for okra gumbo is made with a rich, dark roux, loaded with chicken and tasso ham, and lots of thickening okra, very comforting and easy to make.

This authentic Creole Gumbo is a hearty mix of creole spices, shrimp, sausage, and vegetables. What makes this old-fashioned seafood gumbo stew special is okra instead of roux.

This is a Creole okra gumbo that uses tomato, okra, shrimp, venison or beef, and gumbo file. No roux. It's a great switch from Cajun gumbo.

My Ultimate Seafood Gumbo recipe for a traditional New Orleans dish made with okra, andouille sausage, shrimp, crab, and Cajun seasoning.

Thickened with smothered okra instead of a roux makes this classic Cajun dish of Shrimp Okra Gumbo healthier than using oil and flour roux.

This Cajun Seafood Gumbo with Shrimp and Crab recipe is filled with the bold and irresistible flavors of the Bayou. This classic Louisiana-style stew combines succulent shrimp, tender crab meat, and a blend of flavorful herbs. The velvety roux-based broth is infused with the Holy Trinity of vegetables and Cajun spices for immense flavor.

This Mardi Gras, make sure to whip up a batch of this New Orleans favorite! This Gumbo is an amazing stew traditionally made with chicken and sausage in a delicious creole or cajun seasoned broth. Give it a try tonight!

Smothered Okra For Gumbo is a Cajun stew of vegetables used to deliciously thicken gumbo instead of a traditional oil and flour roux.

Smothered Okra With Shrimp - Savory Thoughts