Shrimp Gumbo with Okra

Prep Time:
30 mins

Cook Time:
3 hrs 40 mins

Total Time:
4 hrs 10 mins

Servings:
10

Ingredients

Directions

Peel shrimp; toss shells with ½ tablespoon Cajun seasoning. Place seasoned shells into a pot with 3 quarts water, 1 tablespoon diced onion, and 1 tablespoon diced bell pepper. Bring to a boil, reduce heat to a simmer, cover, and cook at least 2 hours; the longer it cooks, the more flavor the stock will have.

Meanwhile, gently run a knife along backs of shrimp to devein; this will also make shrimp plump nicely when cooking. Toss shrimp in remaining ½ tablespoon Cajun seasoning; refrigerate.

Melt butter in a large pot over medium-high heat. Slowly add flour, stirring constantly with a whisk or wooden spoon; continue to cook and stir frequently until roux turns brown in color and has a nutty aroma, about 5 minutes. Add remaining onion and bell pepper; sauté until onion is translucent, 5 to 7 minutes. Stir in tomato paste.

Slowly stir in diced tomatoes, okra, and shrimp stock. Add crab boil seasoning; bring to a boil. Reduce heat to a simmer; cook, uncovered, stirring occasionally, about 1 hour. Stir in shrimp; continue cooking until shrimp are bright pink but not tough, about 20 minutes.

Cook's Notes:

Emeril's or Tony Chacere's Cajun seasoning blend is best. If you do not like okra you can omit it, but then you must use gumbo filé powder in its place.

Add shrimp stock slowly — gumbo should have a stew-like consistency, do not make it too soupy! If you are using pre-cooked pre-seasoned shrimp, add them, then turn off the heat; shrimp will be hot in 10 to 20 minutes.

To manage time, prep all your ingredients while stock is cooking. Do not add any extra Cajun seasoning to gumbo until after shrimp are added. Shrimp are already seasoned so you may not need it.

Gumbo tastes even better the next day because the flavors have all had a chance to mingle and settle. But keep in mind the spice will be more prevalent.

Nutrition Facts (per serving)