Name: Shrimp Okra Gumbo
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: Serves 6-8
Ingredients: 1/2 cup vegetable oil; 1/2 cup all-purpose flour; 2 large onions, diced (about 3 cups); 1 large green bell pepper, diced; 3 celery stalks, diced; 6 cloves garlic, minced; 1 pound fresh okra, sliced into 1/2-inch rounds; 2 pounds medium shrimp, peeled and deveined; 1 14.5-ounce can diced tomatoes; 6 cups seafood or chicken stock; 2 bay leaves; 2 tablespoons Creole seasoning; 1/2 teaspoon cayenne pepper (adjust to taste); 1/4 cup fresh parsley, chopped; 4 cups cooked white rice, for serving

Instructions

Make the roux

In a large Dutch oven or heavy-bottomed pot, heat the oil over medium heat. Gradually whisk in the flour and cook, stirring constantly, until the mixture turns a deep chocolate brown color, about 20-25 minutes. Be careful not to burn the roux.
Add the trinity

Add the diced onions, bell pepper, and celery to the roux. Cook until vegetables begin to soften, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
Cook the okra

Add the sliced okra to the pot and cook for about 10 minutes, stirring occasionally. This helps reduce the sliminess of the okra. Add the diced tomatoes and continue cooking for 5 more minutes.
Add the liquid and seasonings

Slowly pour in the seafood or chicken stock, stirring constantly to incorporate the roux. Add the bay leaves, Creole seasoning, and cayenne pepper. Bring to a boil, then reduce heat to low and simmer, uncovered, for 30 minutes, stirring occasionally.
Add the shrimp

Add the peeled and deveined shrimp to the gumbo. Cook until the shrimp turn pink and opaque, about 5-7 minutes. Be careful not to overcook the shrimp as they can become tough.
Finish and serve

Remove the bay leaves. Stir in the chopped fresh parsley. Taste and adjust seasonings as needed. Serve the gumbo hot over a scoop of white rice in deep bowls.

Shrimp Okra Gumbo

Ingredients

Instructions

Nutritional Information