Shrimp and Okra Gumbo
Okra is a defining ingredient in any gumbo; in fact "gumbo" is a derivation for the African word for "okra." The traditional Creole dish can be made with a variety of meats and shellfish and vegetables. The dark roux - the cooked mixture of flour and oil - gives the gumbo its distinctive, rich flavor.
- 1/4 cup vegetable oil
- 1/4 cup all purpose flour
- 5 tablespoons unsalted butter
- 2 large onions, chopped
- 1 pound fresh okra, chopped
- 3 large tomatoes, seeded and chopped
- 2 large green peppers, seeded and chopped
- 6 garlic cloves minced
- 2-1/2 pounds medium sized shrimp
(shelled and deveined)
- 1-1/2 quarts chicken stock
- 2 cups water
- 2 tablespoons dried chili flakes
- 2 bay leaves
- 2 teaspoons Worcestershire sauce
- 1 teaspoon ground allspice
- 1 teaspoon chopped fresh thyme
- Salt and pepper
- Hot, cooked rice
- Tabasco sauce
- 1. Whisk the oil and flour together in a small, heavy saucepan. Cook over low heat, stirring frequently, until the color of dark mahogany, about 45 minutes
- 2. Heat 3 tablespoons of the butter in a large, heavy pot over medium low heat. Add the onions; cook for 5 minutes. Stir in the okra and tomatoes; cook on low; uncovered, for 30 minutes.
- 3. Melt the remaining 2 tablespoons butter in a large skillet on medium low heat. Add the bell peppers and garlic; cook for 8 minutes. Add the shrimp; cook for 3 minutes longer. Add to the tomato mixture along with the stock, water, chili flakes, bay leaves, Worcestershire sauce, allspice, thyme and roux made in number 1. Heat to boiling, reduce the heat and simmer, partially covered, for 1-1/2 hours. Discard the bay leaves and add salt and pepper to taste. Serve with rice and tabasco sauce.
