Shrimp and Okra Gumbo

Oh! This was so good! I can't wait to have more tomorrow. Gumbo is always better the next day. This is my family recipe for Shrimp and Okra Gumbo with a twist. The twist is that I used the shrimp shells and the vegetable scraps to make a shrimp stock. My mother always added plain water to her gumbos. They were always delicious, but after hours and hours of watching Food Network I recognize the value of a good stock. It is totally optional if you are short on time, but I totally recommend it. It is so rich and full of shrimp flavor. To make the stock just throw in the ends and peels of all the vegetables with the shrimp shells. Nothing goes to waist here. The onion skins make the stock a beautiful dark color. On a side note, I have been saving all my veggie scraps in a freezer bag in the freezer. When I get a pot full I plan to make a vegetable stock for free. I will let you know how it turns out. If it turns out half as good as the gumbo it will be worth the used freezer space.

Back to the gumbo! I think this is one of my two favorite gumbos. It is just that good. The shrimp is definitely the star here. But the okra is great too, it gives the gumbo great body. I just can't say enough good things about this recipe. I hope you will give it a try real soon.

Shrimp and Okra Gumbo

Serves 8 to 10

Ingredients

1/2 cup vegetable oil  

1/2 cup all-purpose flour

1/2 small can tomato paste

1 large onion, finely chopped

1/2 green bell pepper, finely chopped

3 stalks celery, finely chopped

16 oz frozen okra, defrosted

2-1/2 lbs of shrimp, peeled and deveined 

Kosher salt, to taste
Black pepper, to taste
Red pepper flakes, to taste
Creole seasoning, to taste
1/2 bunch green onion, sliced

Handful parsley, chopped

Directions

Heat flour and oil on medium to medium-high heat until milk chocolate or dark caramel color. Add bell pepper, celery, and onion cook until softened. Add tomato paste and stir until well mixed. Add okra cook until soft. Add 2 quarts hot water or shrimp stock (recipe below) and bring to a boil. Add seasoned shrimp and lower heat to a simmer. Simmer 30 minutes and check for seasoning, adjust seasoning to taste. Add green onion and parsley. Serve over hot rice.

Shrimp Stock
Makes approx. 2 quarts

Ingredients

Shrimp shells from 2-1/2 lbs of shrimp
Vegetable scraps from onion, celery, bell pepper and tomato(optional)
1 bay leaf
10 black peppercorns
1 garlic clove, unpeeled and whole
Pinch of red pepper flakes
3/4 tsp kosher salt
2 quarts water

Directions

Place all ingredients in a pot and bring to a boil. Lower heat and simmer 10 minutes. Continue to simmer while preparing roux. Once vegetables are added to roux. Strain stock and set aside for use in gumbo. Discard solids removed from stock.

For my other favorite Gumbo see this previous post:

Chicken and Andouille Gumbo

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