Photo of Shrimp and okra gumbo by WW

Shrimp and okra gumbo

SmartPoints® value per serving
Total Time
4 hr 20 min
20 min
4 hr
A generous splash of clam juice infuses this gumbo with rich seafood flavor; look for it on the canned fish aisle in your grocery store. If you can’t find fresh okra, you can use frozen sliced okra, and toss it into the slow cooker frozen. Be sure to add the shrimp toward the end of cooking so that it doesn’t overcook.



1½ cup(s)

Canned clam juice

¾ cup(s), or bottled

Uncooked celery

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

Uncooked onion(s)

1 medium, chopped

Sweet red pepper(s)

1 small, chopped

No salt added diced tomatoes

14½ oz

Uncooked okra

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

Garlic clove(s)

2 medium clove(s), sliced

Worcestershire sauce

1 Tbsp

Dried thyme

1 tsp

Dried oregano

½ tsp

Uncooked shrimp

¾ pound(s), medium, peeled and deveined

Fresh parsley

4 Tbsp


  1. Combine water, clam juice, celery, onion, bell pepper, tomatoes, okra, garlic, Worcestershire sauce, thyme, and oregano in a 4-quart or larger slow cooker. Cover and cook until vegetables are fork-tender, 3–4 hours on high or 6–8 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.
  3. Serving size: about 1 2/3 cups