Cajun Shrimp Gumbo
|Cut okra||1 Pound (Fresh Or Frozen)|
|Butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Vegetable oil||2⁄3 Cup (10.67 tbs)|
|Flour||3⁄4 Cup (12 tbs)|
|Onions||2 Medium, chopped|
|Bell peppers||2 Medium, chopped|
|Green onions||6 , finely chopped|
|Garlic||2 Clove (10 gm), peeled and chopped (Garlic Toes)|
|Canned stewed chopped tomatoes||28 Ounce (2 Cans, 14 Ounce Each)|
|Shrimp stock||3 Quart (Made Prior To Starting Gumbo)|
|Raw shrimp||4 Pound, peeled|
|Black pepper||1⁄2 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Red pepper||1 Pinch|
|Tabasco sauce||2 Dash|
In a large heavy pot, melt butter and add okra.
Cook okra over medium heat for 10 to 15 minutes, stirring often.
This should get rid of the ropy texture of the okra.
Remove from heat and set aside.
In another black iron pot or skillet, heat oil and flour to make the roux, stirring often until dark brown.
Immediately add onions, bell pepper and garlic to roux and continue to stir until vegetables are soft, about 5 minutes.
If mixture becomes too thick, simply add 1 cup hot water and stir until smooth.
Combine roux mixture with the okra in the large pot.
Add the shrimp stock, tomatoes and seasonings.
Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
Add shrimp and simmer for 20 minutes.
Adjust seasonings, if required.
Remove from heat and serve over fresh cooked rice.
Hot garlic French bread adds a nice touch