Shrimp Gumbo with Okra recipe
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Ingredients
- 1 ½ pounds uncooked medium shrimp 1 tablespoon Cajun seasoning, divided, or to taste 3 quarts water 1 medium onion, diced, divided 1 large green bell pepper, diced, divided ½ cup butter ½ cup all-purpose flour 1 tablespoon tomato paste, or more to taste 2 (14.5 ounce) cans diced tomatoes with green pepper and onion 1 pound okra, cut into 1/4-inch pieces ⅛ teaspoon Cajun-style crab boil seasoning, or to taste
Nutrition Info
- 207.8 caloriescarbohydrate: 16.3 gcholesterol: 127.9 mgfat: 10 gfiber: 3.5 gprotein: 13.8 gsaturatedFat: 6 gservingSize: -sodium: 665.7 mgsugar: 6.2 gtransFat: : -unsaturatedFat: : -
Directions Shrimp Gumbo with Okra
Directions
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Peel shrimp and toss shells with 1/2 tablespoon of Cajun seasoning. Place seasoned shells into a pot with water, 1 tablespoon diced onion, and 1 tablespoon diced bell pepper. Bring to a boil, reduce to a simmer and cover. Let cook for at least 2 hours, the longer it cooks, the more flavor will be in your stock.
Meanwhile, devein shrimp by gently running a knife along the back, this will also make your shrimp plump nicely when cooking. Toss shrimp in remaining Cajun seasoning and place in the refrigerator.
Melt butter in a large pot over medium-high heat. Add flour slowly, stirring constantly with a whisk or wooden spoon. When all flour is added, continue stirring frequently until roux turns brown in color and has a nutty aroma, about 5 minutes. Add remaining onion and bell pepper, saute with roux until onion is translucent, 5 to 7 minutes. Stir in tomato paste.
Stir in tomatoes, okra, and shrimp stock slowly. Add crab boil seasoning. Bring to a boil, reduce heat to a simmer and let cook, uncovered, stirring occasionally, about 1 hour. Stir in shrimp and continue cooking until shrimp are bright pink but not tough, about 20 minutes.