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Shrimp and Okra Gumbo




Source of Recipe


Internet


List of Ingredients




2 tablespoons of oil
1 tablespoon of vinegar
1 1/2 pounds of Fresh or frozen Okra
4 tablespoons of Oil
4 tablespoons of flour
2 cups of onion (chopped)
1 Bell pepper (chopped)
2 Celery stalks chopped
1/2 cup of lean Ham, diced
1 Pod Garlic (minced)
One 16 ounce can of tomatoes, cut up
2 Bay leaves
1/2 teaspoons of crushed thyme
1/2 teaspoon of cayenne pepper
1 tablespoon of Worcestershire Sauce
1 teaspoon of Liquid Crab Boil (optional)
2 quarts of Seafood or Chicken stock
2 pounds of Shrimp
1 pint of Oysters and Oyster water
1/2 cup Parsley and Green onions (chopped)

Wash and dry the okra, remove the stems and slice in 1/4 inch rounds. Heat 2 tablespoons of oil in a heavy saucepan (do not use black iron). Sauté the okra and vinegar in oil until ropiness is gone, stirring often. In another pot, make a good, dark roux with oil and flour. Add the onion, celery and bell pepper. Sauté until limp. Add diced ham and garlic. Add tomatoes. Cook for 10 minutes, stirring often. Add the okra, stock and seasonings. Cook for 30 minutes. Peel and devein the shrimp, saving the shells to boil for stock. Add shrimp and oysters. Bring back to a boil and cook for 5 minutes. Add parsley, green onions, salt and pepper to taste. Serve over hot boiled rice.


Recipe