Shrimp 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.
★★★★★ 1 vote5
2 lbshrimp, peeled and deveined (i prefer to use a smaller shrimp for gumbo)
2 largeonions, chopped
3 largeribs of celery, chopped
1 largegreen bell pepper, chopped
1 can(s)rotel tomatoes (i use mild, but if you prefer spicy use that)
2 lbcut okra
1/4 cvegetable oil
·salt and pepper to taste
2 Tbspwhite vinegar
2 qtseafood stock
How to Make Shrimp Okra Gumbo
- Saute 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.
- Add 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).