Creole Okra Soup is a rich, flavorful dish with deep Southern roots, combining the bold spices of Creole cuisine with the comforting texture of okra. This soup is a perfect balance of smoky, savory, and slightly spicy flavors, making it a staple for those who love classic Louisiana cooking. Whether you're looking for a warming bowl for a chilly evening or a taste of home, this recipe delivers all the flavors of an authentic okra gumbo recipe in a simpler, yet equally delicious, form.
Creole Okra Soup
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Soup
Cuisine American, Caribbean, French
Large Pot or Dutch Oven
Cutting board and knife
Wooden spoon
Ladle
- 1 lb smoked sausage sliced
- 1 lb shrimp peeled and deveined
- 2 cups frozen okra sliced
- 1 can 14.5 oz diced tomatoes
- 1 medium onion chopped
- 1 bell pepper chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 tsp smoked paprika
- 1 tsp Creole seasoning
- 1/2 tsp cayenne pepper optional
- 2 tbsp vegetable oil
- 2 tbsp tomato paste
- 2 bay leaves
- Salt and black pepper to taste
- 1/2 cup cooked rice for serving
- Chopped green onions and parsley for garnish
Sauté the aromatics
Heat vegetable oil in a large pot over medium heat. Add onion, bell pepper, and celery, cooking until softened, about 5 minutes. Stir in the garlic and cook for another minute.
Brown the sausage
Add the smoked sausage slices and cook until browned, about 5 minutes.
Build the base
Stir in the tomato paste, diced tomatoes, and spices (smoked paprika, Creole seasoning, cayenne, salt, and black pepper). Cook for 2-3 minutes until the tomato paste darkens slightly.
Simmer the soup
Pour in the chicken broth and add bay leaves. Bring to a simmer and let cook for 20 minutes to develop flavors.
Add the okra
Stir in the frozen okra and let cook for 10 minutes. Using frozen okra keeps the recipe convenient and makes this one of the best frozen okra recipes to have on hand.
Finish with shrimp
Add the shrimp to the pot and cook for another 5 minutes, or until they turn pink and opaque.
Serve
Remove bay leaves and ladle the soup over a scoop of cooked rice. Garnish with chopped green onions and parsley.
Pairings
This Creole Okra Soup pairs beautifully with a side of cornbread or crusty French bread to soak up the flavorful broth. For a refreshing contrast, serve with a simple cucumber and tomato salad dressed in lemon vinaigrette. A cold glass of sweet tea or a light lager beer complements the bold, smoky flavors of the soup.
FAQs
1. Can I use fresh okra instead of frozen?
Absolutely! Fresh okra works just as well. If using fresh, slice it and add it at the same stage as you would frozen. Just note that fresh okra might take a few extra minutes to soften.
2. Can I make this soup ahead of time?
Yes! This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
3. Can I make it vegetarian?
Definitely! Swap the sausage and shrimp for hearty vegetables like mushrooms and zucchini, and use vegetable broth instead of chicken broth.
