SEAFOOD GUMBO RECIPE OKRA RECIPES

SHRIMP AND OKRA GUMBO RECIPE | SOUTHERN LIVING

Shrimp and Okra Gumbo Recipe | Southern Living image

In her cookbook United Tastes of Texas, Jessica Dupuy shares her family recipe for Shrimp and Okra Gumbo.

Provided by Southern Living

Total Time 1 hours 30 minutes

Yield Serves 12

Number Of Ingredients 16

Ingredients

6 tablespoons butter
2 cups finely chopped onion
1?½ cups finely chopped green bell pepper
1?½ cups finely chopped celery
5 garlic cloves, minced
1?½ teaspoons dried thyme
1?½ teaspoons table salt
1 teaspoon freshly ground black pepper
3 (14.5-oz.) cans diced tomatoes
2 (16-oz.) packages frozen cut okra, thawed
1 (32-oz.) container chicken broth
2 bay leaves
2 pounds unpeeled, medium-size raw shrimp, peeled and deveined
1 tablespoon hot sauce
1 teaspoon filé powder
Hot cooked rice

Steps:

Melt butter in a large Dutch oven over medium; add onion and next 3 ingredients, and sauté 15 minutes or until vegetables are tender. Stir in thyme, salt, and pepper, and cook 1 to 2 minutes. Stir in tomatoes, okra, broth, and bay leaves.
Bring to a boil over medium-high; cover, reduce heat to low, and simmer 30 minutes. Add shrimp, hot sauce, and filé powder. Cook 3 to 5 minutes or just until shrimp turn pink. Remove and discard bay leaves. Serve over rice.

SHRIMP GUMBO WITH OKRA RECIPE | ALLRECIPES

Shrimp Gumbo with Okra Recipe | Allrecipes image

I kinda winged this recipe but it turned out great! Authentic Creole flavors and so easy to make! I used pre-cooked/Cajun-seasoned shrimp which made this gumbo with okra that much easier, but you can just use raw shrimp. Adjust the spice to make it as hot or mild as you'd like. Leftovers freeze well. Serve with rice and/or crusty French bread!

Provided by XoJoMo

Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes

Total Time 4 hours 10 minutes

Prep Time 30 minutes

Cook Time 3 hours 40 minutes

Yield 10 servings

Number Of Ingredients 11

Ingredients

1?½ pounds uncooked medium shrimp
1 tablespoon Cajun seasoning, divided, or to taste
3 quarts water
1 medium onion, diced, divided
1 large green bell pepper, diced, divided
½ cup butter
½ cup all-purpose flour
1 tablespoon tomato paste, or more to taste
2 (14.5 ounce) cans diced tomatoes with green pepper and onion
1 pound okra, cut into 1/4-inch pieces
? teaspoon Cajun-style crab boil seasoning, or to taste

Steps:

Peel shrimp and toss shells with 1/2 tablespoon of Cajun seasoning. Place seasoned shells into a pot with water, 1 tablespoon diced onion, and 1 tablespoon diced bell pepper. Bring to a boil; reduce to a simmer and cover. Let cook for at least 2 hours; the longer it cooks, the more flavor will be in your stock.
Meanwhile, devein shrimp by gently running a knife along the back; this will also make your shrimp plump nicely when cooking. Toss shrimp in remaining Cajun seasoning and place in the refrigerator.
Melt butter in a large pot over medium-high heat. Add flour slowly, stirring constantly with a whisk or wooden spoon. When all flour is added, continue stirring frequently until roux turns brown in color and has a nutty aroma, about 5 minutes. Add remaining onion and bell pepper; saute with roux until onion is translucent, 5 to 7 minutes. Stir in tomato paste.
Stir in tomatoes, okra, and shrimp stock slowly. Add crab boil seasoning. Bring to a boil; reduce heat to a simmer and let cook, uncovered, stirring occasionally, about 1 hour. Stir in shrimp and continue cooking until shrimp are bright pink but not tough, about 20 minutes.

Nutrition Facts : Calories 207.8 calories, CarbohydrateContent 16.3 g, CholesterolContent 127.9 mg, FatContent 10 g, FiberContent 3.5 g, ProteinContent 13.8 g, SaturatedFatContent 6 g, SodiumContent 665.7 mg, SugarContent 6.2 g

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