Creole Okra Gumbo
User Reviews
4.7
22 reviews
Excellent
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Prep Time
1 hr
-
Cook Time
3 hrs 30 mins
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Servings
8 people
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Calories
216 kcal
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Course
Main Course, Soup
Creole Okra Gumbo
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I use venison shanks here, but you can use any red meat with a lot of connective tissue: shanks, shoulder or neck. You can skip the file gumbo if you can't find it.
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Ingredients
- 2 to 4 deer shank about 3 to 4 pounds, or other similar meat
- 2 tablespoons vegetable oil
- salt
- 1/2 teaspoon cayenne pepper or a few dried hot peppers, broken, or red pepper flakes
- 2 bay leaf
- 2 tablespoons paprika smoked if possible
- 12 ounces Shrimp with peels
- 2 tablespoons bacon fat or lard or vegetable oil
- 1 pound okra sliced
- 1 yellow onion chopped
- 2 talks celery chopped
- 1 green bell pepper chopped
- 4 cloves garlic minced
- 1 to 3 scotch bonnet pepper optional, aka habanero, minced
- 1 teaspoon thyme dried
- 1 1/2 cups tomato puree fire-roasted if possible
- 1/2 pound crabmeat (optional)
- 1/2 cup parsley chopped
- black pepper freshly ground, to taste
- Gumbo file sassafras leaf powder, to taste
Instructions
- Preheat the oven to 400F. Coat the shanks or other meat with a thin sheen of oil, then salt well. Arrange in a roasting pan. Roast in the oven for 1 hour.
- Remove the roasting pan and add the shanks to a large soup pot. Cover with water and turn the heat to medium-high. Add some water to the roasting pan and, when it has loosened up the browned bits on the bottom of the pan, use a wooden spoon to scrape them off. Add all that to the soup pot. Stir in the cayenne, bay leaves and paprika and bring to a simmer. Add salt to taste, then cook gently for 1 hour.
- After 1 hour, add the shells from all the shrimp to the soup pot. You will likely need a total of 3 hours to render deer shanks tender, but most other meats won't take that long.
- When the shanks are reasonably tender, get a large frying pan out and heat 2 tablespoons of the bacon fat over medium-high heat. Arrange the sliced okra in the pan and sear hard without stirring for 5 minutes. Stir, then let them cook like this another 5 minutes. You want a little char and lots of browning.
- Add the chopped onion, celery and green bell pepper and keep searing on high for another 3 to 5 minutes. Now it's time to add the garlic and Scotch bonnet peppers, if you are using them. Cook all this for another 2 minutes, stirring often, then turn off the heat.
- Pull the meat off the bones of the deer shanks and shred into pieces you'd want to eat in gumbo. Strain the broth the meat cooked in. Wipe out the soup pot and return the strained broth into it, along with the shredded meat and the vegetables in the frying pan. Stir well and taste for salt.
- Add the dried thyme, the tomato puree and let this cook 20 minutes. Add the shrimp and and crabmeat, if using, and let this cook 5 minutes. Stir in the chopped parsley and lots of freshly ground black pepper. Add about a tablespoon of gumbo file if you're using it. Serve over rice or with grits.
Notes
- NOTE: There is a cool ingredient to make this a bit more African if you want: selim pepper, which you can buy online. Use it in the initial broth and at the end. It adds an exotic floral note.
Nutrition Information
Show Details
Calories
216kcal
(11%)
Carbohydrates
13g
(4%)
Protein
22g
(44%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
132mg
(44%)
Sodium
613mg
(26%)
Potassium
689mg
(15%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
1945IU
(39%)
Vitamin C
42mg
(47%)
Calcium
154mg
(15%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 22g | 44% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 132mg | 44% |
| Sodium | 613mg | 26% |
| Potassium | 689mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1945IU | 39% |
| Vitamin C | 42mg | 47% |
| Calcium | 154mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
22 reviews
Excellent
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