Shrimp and okra gumbo is easily my favorite gumbo to make and eat. My family has a friend who is a shrimper in Delcambre La and he called and said hey I just pulled in some shrimp, come get some! You cannot beat fresh shrimp straight of the boat.
Shrimp and okra gumbo is a little bit easier to make than chicken and sausage and the flavor is so delicious and comforting, especially on a cold fall day.
What you will need:
2 to 2.5 lbs of peeled shrimp
Save the peels to make a stock if you can.
1 cup chopped onion
1/2 a cup of chopped green bell pepper
1/4 to a 1/2 cup chopped celery.
1 tbsp chopped garlic (optional)
1/2 cup of vegetable oil
1/2 cup of all purpose flour
For okra:
2 to 2.5 lbs of frozen okra (if you can get fresh, get fresh)
a generous amount of olive oil
Tony Cacheres
Start by peeling and deveining shrimp. Place shells in a stock pot to boil.
You can start the okra first since it takes two to three hours to cook.
Pour okra into baking dish. Drizzle with generous amount of olive oil and sprinkle with Tony's. Place in oven on 350 degrees for 2 to 3 hours. after each hour take out and flip, do not stir.
Season peeled shrimp with Tony Cacheres, set aside.
Chop onions, green bell peppers, celery, and garlic, set aside. I don't typically put garlic but today I did. It's up to you. It won't make or break it.
Start roux by putting half a cup of oil and half a cup of flour in a heated pot. I keep burner on medium and stir continuously with little breaks. Watch the color of the roux change. For shrimp and seafood gumbo, I usually go for a lighter roux than I would for a chicken and sausage gumbo. Closer to the color of peanut butter rather than a chocolate colored roux.
Once the roux is the right color, add seasoned shrimp.
Roast in roux for about 5 to 10 minutes. When almost cooked add onions. Shrimp for a gumbo or stew is cooked longer than for other dishes. We want to roast the shrimp in the roux to develop the flavors.
Once the onions are clear add your stock 2 cups at a time. I added 5 to 6 cups of stock because we will bring to a rolling boil and it will reduce some. If we were making a shrimp stew we would add less stock.
Begin making rice while your are bring gumbo to boil.
Cook for about 10 to 20 more minutes.
Okra should be about done if you started it first thing. I cooked the okra separate so that you can add it to your gumbo if you want. Some do not like okra.
Serve gumbo over cooked Louisiana rice, with a heaping spoonful of roasted okra and ENJOY!
Thank you for watching!
Consider subscribing!