Shrimp & Okra Gumbo
This is a classic Louisiana stew. Every good, Southern girl has her own recipe, and this is my take on it. I like to keep is classic by combing the “Holy Trinity” of green peppers, onions, & celery then sauté them along with okra and Andouille, a spicy Cajun sausage add some tomatoes and stock and pow you have gumbo! This flavor packed base of the stew can be made ahead, and even frozen! Right before serving you just add some beautiful Gulf Coast shrimp, and serve it over fluffy, white rice. Add a dash of hot sauce and a sprinkle of filé and voilé a gumbo that is sure to warm your stomach and your heart.
Ingredients
1. In a sauté pan over medium-high heat, heat ¼ cup of oil, and then add the okra. Cook the okra, stirring often, until most of the slime has disappeared, about 10-15 minutes. Set aside.
2. In a heavy soup pot on medium heat, add ½ cup oil, then add the flour and stir until combined, making a roux. Continue cooking and stirring until the roux turns the color of caramel/tan, about 10-15 minutes.
3. Add the tomatoes, celery, onions, pepper, sausage, thyme, cayenne, and bay leaves, and cook 15-20 minutes until the vegetables are soft.
4. Add the stock (or water), clam juice and okra. Bring the liquid to a boil. Reduce the heat and simmer 10-15 minutes. Season with salt and pepper.
5. Add the shrimp and cook 5 minutes more.
6. Serve over rice, with hot sauce and filé powder.
Tips & Tricks
You can prepare the gumbo base up to step #4 two days and place in fridge. Then reheat and add shrimp before serving.
The base can be frozen for 3 months. When ready to use defrost and bring to a boils then add shrimp right before serving.
You can serve a small serving of gumbo as a starter or a big bowl as a main dish.
As with all stews, it get better as it sits. It is great as left overs.
Ingredients
3/4 cup oil, split into ¼ and ½ cup containers
1 pound okra, frozen, sliced or fresh
½ cup all-purpose flour
1 can 28oz. diced tomatoes
2 cups celery, medium diced
2 cups onion, medium diced
2 cups green pepper, medium diced
1 pound Andouille sausage, sliced or diced
½ tsp. dried thyme
½ tsp. cayenne
2 bay leaves
8 cups water or vegetable stock
1 8oz. bottle clam juice
salt & pepper
2lbs. medium shrimp, peeled and deveined
2 cups white rice, cooked
hot sauce and file powder
