I had a cooking itch and I had to scratch it.
I called my Aunt Teenie and got the recipe for shimp and okra gumbo. Gumbo inexperienced I am no more. Finally, I can check it off of my list. Most of you have heard of a gumbo and some of you have never tasted a REAL gumbo. Campbell’s does not count. Never does it count. Ever.
Shrimp and Okra Gumbo
- 1 yellow onion, diced
- 3 stalks of celery, diced
- 1 green bell pepper, diced
- 1 tablespoon minced garlic
- 3 lbs of shrimp, de-veined and sliced in half length wise and in half again if desired
- 1/2 cup flour
- 1/2 cup oil
- 1/2 lb frozen cut okra
- 1/2 tablespoon liquid crab boil
- 7 chicken bouillon cubes (My aunt recommends 1 tablespoon lobster base but Tennessee may not know the significance of stocking lobster base)
- Black pepper to taste (approximately 1 tablespoon)
- 8 cups of water for broth
Begin by smothering the okra with 2 tablespoons of oil over medium high heat until “mushy” and set aside. Prepare the roux (1/2 cup flour, 1/2 cup oil) over medium high heat and cook until extra dark. Be careful not to burn it. Add onion, bell pepper and celery to the roux and saute until the onion is tender. You’ll need to add water to the roux to prevent thickening: 1/4 cup at a time. I added a total of 1 cup. Add garlic towards the end of the saute process and cook for an additional 2 minutes. Add the bouillon cubes and stir to dissolve.
*Note: I would start with 4 bouillon cubes and add to taste. I wouldn’t add the full 7 or 8 until the shrimp have been added as the shrimp will soak up some of the flavor.
In a large stockpot, over medium high heat, combine the veggie-roux mix with smothered okra. Add crab boil and black pepper as well as the 8 cups of water to prepare the gumbo broth. Once the gumbo has started to boil again, reduce heat to low and simmer for 15 minutes.
Add the shrimp and cook for another 20 minutes. Serve over rice. I used jasmine rice because it totally rocks. Use what you want.
I did not make any potato salad. Don’t hurt me.