Shrimp and Okra Gumbo Recipe
Total time: 1hr to 2hr
Preparation time: 15 minutes
Cooking time: About 90 minutes
Difficulty: Easy
Chef's Note

A classic of Creole cooking, traditionally served over plain white rice.

With the collaboration of Charlotte Stead, cooking teacher at Cookin'Cajun Cooking School, Louisiana

Preparation 1
- 675 (1 1/2 lb.) fresh or frozen Okra or Gumbo
- 2 tbsp. vegetable oil
- 1 tbsp. white vinegar
Preparation 2
- 1 kg (2 1/4 lb.) peeled deveined Shrimp
- Keep the shrimp shells for stock
- 500 g (1 lb.) Oysters, with their liquor (optional)
- 4 tbsp. vegetable oil
- 4 tbsp. flour
- 500 ml (2 cups) chopped onion
- 1 green onion, chopped
- 2 stalks of celery, chopped
- 125 ml (1/2 cup) chopped parsley and green onion (optional)
- 125 ml (1/2 cup) diced lean ham
- 1 clove of garlic, chopped
- 450 g - 1 lb. can of diced tomatoes with their juice
- 500 ml (2 cups) fish or chicken stock or water
- 1/2 tsp. thyme
- 2 bay leaves
- Salt and pepper
- 1/2 tsp. cayenne
- 1 tbsp. Worcestershire sauce
  1. Wash and dry the okra, remove the stems and slice into ¼" rounds.
  2. Heat 2 tbsp. oil in a heavy saucepan (do not use black iron). Sauté the okra and vinegar in the oil until it is no longer "ropy," stirring often.
  3. In another pot, make a good, dark roux with oil and flour. Add the onion, celery and bell pepper. Sauté until limp. Add the diced ham and garlic. Add the tomatoes. Cook 10 minutes, stirring often.
  4. Add the okra. Add the stock and seasonings. Cook 30 minutes.
  5. Peel and devein the shrimp, saving the shells to make stock. Add the shrimp and oysters.
  6. Bring back to a boil and cook 5 minutes. Add the parsley, green onions, and salt and pepper to taste. Serve over hot boiled rice.
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