Hearty Southern Okra Soup with Shrimp and Smoked Turkey: A Taste of Louisiana Comfort
Okra soup is more than just a dish; it’s a journey back to the soul of Louisiana, to kitchens where nothing went to waste and every ingredient told a story. Growing up, our pots were always simmering with whatever was on hand—fresh okra, robust greens, smoky turkey—transforming simple ingredients into a meal that deeply nourished both body and spirit. The result was consistently a rich, smoky broth, packed with layers of flavor that felt like a warm embrace. This particular version elevates that classic comfort with succulent shrimp, adding a distinctive Southern seafood touch that makes it truly unforgettable. It’s a recipe I’ve refined and tested countless times, guaranteeing a perfect, soul-satisfying bowl every single time you make it.
Table of Contents
What is Okra Soup?
Okra soup is a staple in many Southern and African cuisines, a robust and flavorful stew renowned for its signature ingredient: okra. This versatile pod not only adds a unique taste but also acts as a natural thickener, giving the soup a satisfying, hearty consistency. While variations exist across different regions and cultures, Southern okra soup, particularly in Louisiana, often incorporates a smoky meat base—like smoked turkey or ham hocks—and a medley of vegetables, simmered slowly to create a deep, complex flavor profile. When shrimp is added, as in this recipe, it transforms into a seafood delight, balancing the richness of the smoked meat with a touch of the ocean. It’s a dish that embodies comfort, heritage, and the art of resourceful cooking.
The Essence of Southern Cooking: Why This Soup Matters
In the Southern culinary tradition, particularly in states like Louisiana, food is more than sustenance; it’s a narrative, a connection to ancestry, and a celebration of community. Okra soup perfectly encapsulates this ethos. Rooted in the “no waste” philosophy, it often features ingredients that were readily available and inexpensive, yet transformed through slow cooking and masterful seasoning into dishes of extraordinary depth. The smoky notes from the turkey or other smoked meats are a hallmark of this regional cooking, imparting a savory foundation that defines many Southern stews and gumbos. The addition of greens not only adds nutritional value but also a slight bitterness that beautifully cuts through the richness of the broth, creating a balanced and harmonious flavor. This soup isn’t just a recipe; it’s a piece of cultural heritage, shared around family tables for generations, bringing warmth and flavor to every gathering.
Okra Soup Ingredients
Crafting the perfect Southern Okra Soup relies on a harmonious blend of fresh produce, savory meats, and robust seasonings. Each component plays a crucial role in building the soup’s distinctive flavor and comforting texture.
- Okra: The undeniable star of the show. Okra softens beautifully into the broth, lending its unique flavor and creating a natural, non-slimy thickness when cooked correctly. Whether you choose fresh pods or convenient frozen okra, ensure they are sliced evenly for consistent cooking. Fresh okra offers a slightly crisper texture initially, while frozen okra is a fantastic time-saver and thins less.
- Onions: The foundation of almost every great soup, forming the essential aromatic base. When sautéed, onions release a savory sweetness that creates a deeply flavorful broth, making it taste like it’s been simmering for hours.
- Green Bell Peppers: A vital part of the “Holy Trinity” of Southern cooking (onions, celery, bell peppers). They contribute a fresh, slightly sweet flavor and a vibrant pop of color before tenderizing and melting into the rich broth.
- Celery: Completing the Holy Trinity, celery provides a subtle herbal note and a gentle texture, balancing the richness of the soup and adding an underlying freshness.
- Garlic: An absolute essential in virtually any savory dish. Freshly minced garlic adds a pungent, aromatic depth that brightens and enriches the entire soup, creating a more complex flavor profile.
- Water or Broth: The liquid base that brings all the ingredients together. While water works, using chicken or seafood broth significantly enhances the depth and complexity of the soup. Good quality broth is key to a truly flavorful soup.
- Smoked Turkey: This is where much of the soup’s signature smoky flavor comes from. Smoked turkey (leg, wing, or neck) imparts a deep, savory, and robust taste that makes the broth taste incredibly rich, as if it’s been cooking all day. It’s a fantastic alternative to traditional ham hocks.
- Creole Seasoning: The heart of the soup’s bold, zesty character. This classic blend provides a savory, herbaceous kick with just the right amount of heat to make every spoonful exciting and full of Southern flair. Adjust to your spice preference.
- Smoked Paprika: Reinforces the existing smokiness from the turkey, adding another layer of warmth, a beautiful reddish hue, and a subtle, sweet undertone that rounds out the spice profile.
- Collard Greens, Spinach, or Kale: Your choice of hearty greens adds a robust, earthy component. Each brings a slightly bitter balance to the rich, savory broth and effectively soaks up all the delicious flavors. Collard greens offer a classic, robust texture, while spinach cooks down quickly and provides a milder taste. Kale is a good middle-ground option.
- Shrimp: Introduced near the end of cooking, shrimp adds a sweet, tender, and juicy bite, infusing the soup with a delightful seafood richness and that quintessential Southern coastal flavor. Choose fresh, peeled, and deveined shrimp for the best results.
How to Make Okra Soup: Step-by-Step Guide
Creating this authentic Southern Okra Soup is a rewarding process. Follow these detailed steps to ensure a rich, flavorful, and perfectly textured dish.
- Build the Aromatic Base: Begin by heating a teaspoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Once shimmering, add the finely chopped onions, green bell peppers, and celery. Sauté these “Holy Trinity” vegetables for 4–5 minutes, stirring occasionally, until they soften and become wonderfully fragrant, releasing their aromatic oils. Stir in the minced garlic and cook for just another 30 seconds until fragrant—be careful not to burn it.
- Season the Vegetables: Generously sprinkle in the Creole seasoning and smoked paprika over the sautéed vegetables. Stir everything together thoroughly, ensuring the veggies are well coated with the spices. This step allows the spices to “bloom” in the heat, intensifying their flavors and aromas, which will form a robust foundation for your soup.
- Infuse with Smoked Turkey: Carefully place the smoked turkey leg, wing, or neck into the seasoned vegetable mixture. Pour in enough broth (or water) to completely cover the meat and vegetables. Bring the liquid to a rolling boil, then immediately reduce the heat to a gentle simmer. Cover partially and let it cook for about 30–40 minutes, or until the smoked turkey has thoroughly infused the broth with its rich, smoky flavor and is tender enough to easily pull from the bone.
- Add Okra and Greens: Once the turkey is tender, stir in the sliced okra and your chosen greens (collard greens, spinach, or kale). Continue to simmer for another 15–20 minutes, stirring occasionally. The okra will soften and contribute to the soup’s thickness. A gentle simmer is key here—don’t worry, the okra will thicken the soup without becoming slimy if it’s not aggressively boiled. The greens will wilt down and become tender, absorbing all the wonderful flavors.
- Shred the Turkey: Carefully remove the smoked turkey from the pot using tongs. Allow it to cool slightly, then expertly pull the meat from the bones. Shred the tender turkey meat into bite-sized pieces and return these flavorful morsels to the soup. Discard the skin and bones.
- Finish with Shrimp: Add the raw, peeled shrimp during the last 5–7 minutes of cooking. Simmer just until the shrimp turn opaque and pink, indicating they are perfectly cooked. It’s crucial not to overcook shrimp, as they can become tough and rubbery quickly.
- Taste and Adjust Seasoning: Before serving, take a moment to taste the soup. Adjust the seasoning as needed, adding more Creole seasoning, salt, or black pepper to achieve your desired flavor balance. Remember, the smoky turkey and Creole seasoning are already potent, so add a little at a time.
- Serve and Enjoy: Ladle the hot, aromatic okra soup into bowls. Serve immediately with traditional Southern accompaniments like fluffy white rice or warm, buttery cornbread on the side, perfect for soaking up every last drop of that incredibly flavorful broth.
Okra Soup Recipe
By Brandi Crawford
This authentic Southern Okra Soup, infused with the rich, smoky flavor of turkey and the sweet succulence of shrimp, is a comforting taste of Louisiana. It’s a hearty, flavorful dish perfected over many trials, ensuring a delightful experience every time you prepare it.
Pin Recipe
Equipment
- Cast Iron Dutch Oven
Ingredients
- 1 teaspoon olive oil
- ½ cup diced onions
- ½ cup diced green bell peppers
- ½ cup diced celery
- 3-4 garlic cloves (Minced)
- 5 cups water or broth
- Smoked turkey (leg, wing, or neck)
- 2 teaspoons Creole Seasoning
- ½ teaspoon smoked paprika
- 12 oz okra (fresh or frozen, sliced)
- 6 cups collard greens, spinach, or kale (chopped)
- 1 pound raw shrimp (peeled and deveined)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onions, bell peppers, and celery. Sauté for 4–5 minutes until softened and fragrant. Stir in minced garlic and cook for an additional 30 seconds.
- Sprinkle in Creole seasoning and smoked paprika. Stir well to coat the vegetables and allow the spices to bloom.
- Add the smoked turkey to the pot. Pour in broth (or water) to cover the meat and vegetables. Bring to a boil, then reduce heat to a simmer. Cook for 30–40 minutes, or until turkey is tender and has flavored the broth.
- Stir in sliced okra and your choice of collard greens, spinach, or kale. Continue to simmer for 15–20 minutes, stirring occasionally, until the okra softens and the greens are tender. (Gentle simmering prevents okra from becoming slimy.)
- Remove smoked turkey from the pot. Pull meat from the bones, shred into bite-sized pieces, and return to the pot. Discard skin and bones.
- Add shrimp during the last 5–7 minutes of cooking. Simmer until the shrimp turn pink and are cooked through, avoiding overcooking.
- Taste the soup and adjust seasoning as needed, adding more Creole seasoning, salt, or pepper to achieve perfect flavor.
- Ladle into bowls and serve hot with rice or cornbread.
Nutrition
Calories: 245kcal
Carbohydrates: 11g
Protein: 30g
Fat: 7g
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Tried this recipe? Mention @Stay_Snatched or tag #StaySnatched!
Subscribe to our Youtube Channel: Check out our videos!
Tried this recipe? Let us know how it was!
Frequently Asked Questions and Pro Tips
Get all your questions answered and unlock expert tips for making the best Southern Okra Soup.
Both fresh and frozen okra work wonderfully for this soup, each with its advantages. Fresh okra, when available, can offer a slightly better texture and a more vibrant, “just picked” flavor. However, frozen okra is incredibly convenient and performs beautifully, softening into the broth without losing its essential character. If using frozen okra, do not thaw it beforehand; add it directly to the pot. This helps in controlling any potential sliminess and ensures even cooking.
The “slime” (mucilage) in okra is natural, but it can be minimized with a few tricks. Firstly, cooking okra uncovered allows steam to escape, preventing the mucilage from concentrating. Secondly, ensure you’re not overcrowding the pot, as this can also trap moisture. Finally, adding acidic ingredients like tomatoes, a splash of lemon juice, or even a bit of vinegar to your soup can significantly help to cut down on the sliminess. The gentle, slow simmering method in this recipe also helps keep it in check.
Absolutely! While smoked turkey provides a fantastic depth of flavor, you have several delicious alternatives. Smoked sausage (like Andouille), ham hocks, or even shredded chicken can be excellent choices. For a different seafood twist, consider adding crab meat or fish. The key is to choose a protein that will impart a rich, savory flavor to the broth, as the protein is crucial for seasoning the entire soup.
No, shrimp is entirely optional, though it adds a delightful sweetness and texture that enhances the Southern seafood profile. If you prefer, you can certainly leave it out, or substitute it with more smoked turkey, or other seafood options like lump crab meat or crawfish tails for a different kind of richness.
Collard greens, spinach, and kale are all excellent choices and can be used interchangeably based on what you have and your preference. Collard greens offer a heartier texture and a classic Southern flavor that stands up well to long simmering. Spinach cooks down quickly and has a milder taste, perfect if you prefer a less assertive green. Kale provides a good middle ground, with a slightly earthy flavor and satisfying texture.
For those who love a fiery kick, making this okra soup spicier is easy. You can increase the amount of Creole seasoning, which already contains some heat. Additionally, consider adding a pinch of cayenne pepper, some crushed red pepper flakes, or a few dashes of your favorite hot sauce to taste. Always add gradually and taste as you go to achieve your desired level of spice.
Yes, okra soup freezes exceptionally well, making it a perfect meal prep option. Allow the soup to cool completely to room temperature before transferring it to airtight, freezer-safe containers. It can be stored in the freezer for up to 2 months. For best results, thaw overnight in the refrigerator and reheat gently on the stovetop, stirring occasionally, until warmed through.
Okra soup is incredibly hearty and flavorful on its own, but traditional accompaniments truly complete the meal. Fluffy white rice is a classic choice, perfect for soaking up the rich broth. Warm, tender cornbread is another Southern staple that pairs beautifully. You could also serve it with a piece of crusty French bread, a simple side salad, or even some pickled vegetables for a contrasting tang.
The total cooking time for this okra soup is approximately 1 hour and 5 minutes, including 15 minutes of prep time and 50 minutes of simmering. This can vary slightly depending on how quickly your turkey becomes tender and how soft you prefer your vegetables. One of the best qualities of this soup is that its flavors deepen overnight, often tasting even better the next day as the ingredients meld together.
Pair Okra Soup with These Recipes
Complement your comforting bowl of Southern Okra Soup with these delightful African and soul food Southern staples. Each pairing promises to create a truly authentic and satisfying meal experience, echoing the rich culinary traditions of the South:
- Southern Cornbread: A quintessential Southern staple, fluffy and slightly sweet cornbread is perfect for soaking up every last drop of the rich, flavorful okra soup broth.
- Southern Candied Sweet Potatoes: The sweet, caramelized notes of candied sweet potatoes provide a wonderful contrast to the savory and smoky flavors of the soup, adding a touch of holiday comfort.
- Boiled Cooked Cabbage: Simple, tender cooked cabbage offers a fresh, earthy counterpoint to the hearty soup, balancing the meal with its mild, slightly sweet flavor.
- Jiffy Corn Casserole: A creamy, cheesy, and slightly sweet corn casserole brings another layer of comfort and texture, complementing the soup without overpowering it.
- Fresh Green Salad: For a lighter side, a simple vinaigrette-dressed green salad can offer a refreshing crunch and a bright contrast to the hearty soup.
- Hot Sauce: A dash of your favorite Louisiana-style hot sauce on the side allows everyone to customize the heat level of their soup, bringing an extra zing to each spoonful.
