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BellaOnline's Cajun & Creole Editor

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Shrimp and Okra Gumbo Recipe

Guest Author - Sandie Jarrett

A mild gumbo, made easy by substituting a roux with okra for thickened. Served over white rice, this is an easy gumbo to make any day of the week.

1-1/2 pounds small okra* caps and ends removed, cut into 1/4 inch rounds
1/4 cup olive oil
15 oz can of chopped tomatoes (1-1/2 cups peeled and seeded fresh tomatoes, chopped)
3/4 cup onions, chopped
3/4 cup celery, chopped
3/4 cup green bell pepper, chopped
1 teaspoon sea salt
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
3 large bay leaves
1 teaspoon dried thyme
1 quart water
1 quart low sodium chicken stock
2 pounds uncooked, medium shrimp, peeled and deveined
4 tablespoons flat leaf parsley, chopped and divided
2 tablespoons green onion, sliced
6 cups freshly cooked long-grained rice

Heat the olive oil in a large(5 - 6 quart)heavy pot over medium high heat until hot. Add the okra and fry, stirring constantly, until most of the slime is gone, about 10 – 15 minutes. Add the tomatoes, onion, celery, and bell pepper. Cook, stirring often until the slime is completely gone, about 15 – 20 minutes. Add the salt, cayenne, bay leaves, thyme, 1/2 of the chopped parsley, the water and the chicken stock. Stir and bring to a boil. Reduce the heat to medium and simmer for 15 minutes. Add the shrimp and cook, stirring occasionally, until the shrimp turn pink and are cooked through – about 15 - 20 minutes**. Remove bay leaves.

How to Serve:
Ladle the gumbo into a warm tureen and serve at once, accompanied by the rice in a separate bowl. Traditionally, a cupful of rice is mounded in the center of a heated soup plate and the gumbo is spooned around it. Garnish with remaining parsley and green onions.

Cook’s Notes:
*If fresh okra is not available, substitute frozen.
**61-70 per pound shrimp was used for this recipe. Adjust length of cooking time when using a different size.

In this recipe, it is worth the extra effort to use uncooked shrimp rather than buying and using cooked shrimp. The result is a more flavorful dish full of succulent, delicious shrimp.
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Content copyright © 2014 by Sandie Jarrett. All rights reserved.
This content was written by Sandie Jarrett. If you wish to use this content in any manner, you need written permission. Contact BellaOnline Administration for details.

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