Seafood & okra soup

SmartPoints® value per serving
Total Time
1 hr 40 min
25 min
1 hr 15 min
It’s common in West African cooking to use okra, also called gombo, as a way to thicken soups and stews. You can make the soup one day ahead up through step 2. Let it cool, then cover and refrigerate. Just before serving, reheat and add the seafood.


Vegetable oil

2 tsp

Uncooked sweet onions

1 large, chopped

Uncooked celery

2 medium stalk(s), chopped

Garlic clove

3 clove(s), finely chopped

Dried thyme

½ tsp

Kosher salt

½ tsp, divided

Uncooked okra

1 pound(s), ends discarded, chopped

Unsalted chicken broth

4 cup(s)

Canned diced tomatoes

14 oz

Canned clam juice

½ cup(s)

Bay leaf

2 leaf/leaves

Black pepper

¼ tsp, coarsely ground

Crab leg

16 oz, Dungeness crab

Uncooked shrimp

½ pound(s), peeled and deveined

Fresh parsley

1 Tbsp, Finely chopped for garnish


  1. In large heavy pot or Dutch oven, heat oil over medium-low. Add onion, celery, garlic, thyme, and ¼ tsp salt. Cook, stirring occasionally, until vegetables are softened, about 10 minutes. Add okra and cook, stirring often, until coated, 2 to 3 minutes.
  2. Add broth, tomatoes, clam juice, bay leaves, ¼ tsp salt, and ¼ tsp black pepper and bring to boil. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until sliminess from okra has cooked away and flavors have deepened, about 1 hour.
  3. Add crab legs and shrimp. Cook, stirring occasionally, until crab and shrimp are cooked through, 10 to 12 minutes. Divide among bowls and garnish with parsley.