shrimp okra gumbo
Shrimp season is open right now so I thought I would share my shrimp okra gumbo recipe with everyone. Gumbo is a probably one of the most famous recipes from this area. Every family has it's own way of making it. This is the way my family makes okra gumbo which is very diffent from file' gumbo. The okra is what provides the body to the gumbo, there is no roux in a true okra gumbo. In Bayou Land, Gumbo is our favorite Soup. We look forward to the opening of shrimp season every year because we can get fresh shrimp to make all of our favorite foods with shrimp that has never been frozen. You can't imagine the difference in taste. We serve our gumbo over rice. I like a lot of the gumbo with just a little rice. It is a soup after all! Any time I make gumbo, I always make potato salad to serve with it. That combo is a perfect match.
Ingredients For shrimp okra gumbo
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2 lbshrimp, peeled and deveined (i prefer to use a smaller shrimp for gumbo)
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2 lgonions, chopped
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3 lgribs of celery, chopped
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1 lggreen bell pepper, chopped
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1 canrotel tomatoes (i use mild, but if you prefer spicy use that)
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2 lbcut okra
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1/4 cvegetable oil
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salt and pepper to taste
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2 Tbspwhite vinegar
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2 qtseafood stock
How To Make shrimp okra gumbo
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1Saute onions, celery, and bell peppers in cooking oil until tender. Add okra, rotel and vinegar place lid on the pot, and cook to brown okra until it stops threading. (That is when the okra are not slimy any longer) Make certain to keep a close watch on the okra as it smothers down, stir often, scraping the bottom of the pot to remove the delicious browness on the bottom. It takes a while to get the okra cooked down, this is the longest step of the recipe. Season with salt and pepper to taste.
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2Add shrimp and seafood stock let simmer for 1 hour. Stir in parsley. Remove from heat. Serve over hot rice. (1/2 cup rice with 2 cups of gumbo is the way I serve it).
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