Shrimp and Okra Gumbo
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
8 people
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Calories
391 kcal
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Course
Main Course
Shrimp and Okra Gumbo
Report
This Classic Shrimp and Okra Gumbo relies on several key features: a dark roux, a really good shellfish stock, file, and a good Louisiana hot sauce. I've been making this gumbo for a long time, and it is a household favorite without a doubt. A NOLA classic in your own kitchen!! So good!
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Ingredients
- ¾ cup vegetable oil
- 1 cup all-purpose flour
- 1 cup onion chopped
- 1 cup celery chopped
- 1 large green bell pepper seeded and chopped
- 1 poblano pepper seeded and chopped
- 3 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1½ tablespoon File powder
- 1 28 oz. can whole tomatoes drained and roughly chopped
- ¼ cup Worcestershire sauce
- ¼ cup hot sauce
- 3 quarts shellfish stock click for full recipe
- 2 lbs Shrimp medium, peeled and deveined
- 3 cups okra sliced
- cooked rice
- scallions sliced, for garnish
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Instructions
- In a large pot (preferably Dutch oven), heat oil over medium-high heat and slowly whisk in flour. Cook and whisking constantly until a brown roux forms, about 40 minutes.
- Carefully add onion, bell pepper, celery, poblano, chili powder, paprika, cayenne pepper, salt, and both peppers. Stir until all is mixed together and heated through, about 2 minutes.
- Transfer mixture to a stockpot or large Dutch oven. Stir in tomatoes, Worcestershire sauce, hot sauce, and shellfish stock. Stir to combine.
- Simmer for 30 minutes.
- Add in the shrimp and simmer for 45 minutes. Skim oil as it forms small puddles on the surface.
- Meanwhile, heat 2 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the okra and cook until slightly browned and some of the 'slime' is gone. Set aside.
- Add the cooked okra to the gumbo mixture and simmer for another 15 minutes.
- Serve with hot cooked rice and garnish with scallions.
Notes
- The shellfish stock can be made up to 1 week in advance.
- Frozen cut okra is perfectly fine to use in this recipe.
- The gumbo is even better the following day.
Nutrition Information
Show Details
Calories
391kcal
(20%)
Carbohydrates
22g
(7%)
Protein
26g
(52%)
Fat
14g
(22%)
Saturated Fat
9g
(45%)
Cholesterol
286mg
(95%)
Sodium
2067mg
(86%)
Potassium
462mg
(13%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1002IU
(20%)
Vitamin C
51mg
(57%)
Calcium
229mg
(23%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Calories | 391kcal | 20% |
| Carbohydrates | 22g | 7% |
| Protein | 26g | 52% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 286mg | 95% |
| Sodium | 2067mg | 86% |
| Potassium | 462mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1002IU | 20% |
| Vitamin C | 51mg | 57% |
| Calcium | 229mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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