Photo of Shrimp & Okra Gumbo by WW

Shrimp & Okra Gumbo

Points® value
Total Time
4 hr 20 min
20 min
4 hr
A generous splash of clam juice infuses this slow-cooker gumbo with rich seafood flavour. Look for clam juice near the canned tuna at the grocery store. Fresh okra not in season? Swing by the freezer case for a bag of presliced pods; you can toss the frozen okra right into the mix without thawing. The shrimp don’t need much cooking time; they go in toward the end, timed for peak tenderness.



1½ cup(s)

Canned clam juice

¾ cup(s), or bottled


2 stalk(s), medium, cut into 1-inch chunks


1 medium, chopped

Red bell pepper

1 small, seeded and chopped

No salt added diced tomatoes

14½ oz

Uncooked okra

½ pound(s), trimmed and cut into 1/2-inch slices


2 clove(s), large, sliced

Worcestershire sauce

1 tbsp(s)

Dried thyme

1 tsp(s)

Dried oregano

½ tsp(s)

Uncooked shrimp

¾ pound(s), medium, peeled and deveined

Fresh parsley

¼ cup(s), (optional)


  1. In a 4-quart or larger slow cooker, combine the clam juice, celery, onion, bell pepper, tomatoes, okra, garlic, Worcestershire, thyme, oregano, and 1 1⁄2 cups water. Cover and cook until the vegetables are tender, 3 to 4 hours on High or 6 to 8 hours on Low.
  2. About 25 minutes before cooking time is up, add shrimp to slow cooker. Cover and cook on high until shrimp are just opaque in center, about 25 minutes. Ladle gumbo evenly into 4 bowls. Sprinkle with parsley. About 25 minutes before the cooking time is up, add the shrimp to the slow cooker. Cover and cook on High until the shrimp are just opaque in the centers, about 25 minutes. Divide the gumbo among 4 bowls. Garnish with the parsley (if using).
  3. Serving size: about 1 2⁄3 cups