Shrimp and Okra Gumbo Recipe
Okra, shrimp, and a variety of sauteed vegetables are used to create a thick stew, even without the dark roux found in traditional gumbo recipes.
This classic Cajun dish with sliced smoked sausage, shrimp, bell peppers and okra in a rich broth is ladled into bowls over rice.
Make an authentic Cajun-style gumbo with catfish and shrimp from scratch with this recipe.
Bursting with Cajun-inspired flavors, this easy shrimp gumbo with okra is perfect for entertaining, or when you're craving a comforting meal.
This true Charleston gumbo uses fresh shrimp and a flour and water roux, producing a slow-cooked gumbo that makes a complete meal when served over rice--now that's Geechee!
This recipe for crab and shrimp gumbo with okra has been handed down from grandma and tweaked a bit, but it still delivers that famous Louisiana taste.
I have been looking for this magnificent recipe for 20 years. This is truly cajun cookin' people. Make it spicy! Also try using recipe for Seafood Gumbo Stock instead of water. http://soup.allrecipes.com/AZ/SeafoodGumboStock.asp
Chicken, sausage, and okra gumbo made from scratch the old-school way, with a deep, rich roux and plenty of time for simmering.
Ditto to the reduced water. I also used the following spices: 2 parts salt 1½ parts paprika 1 part cayenne pepper 1 part white pepper 1 part black pepper 1 part granulated onion 1 part granulated garlic 1 part crushed dried basil leaves ½ part crushed dried oregano leaves ½ part crushed dried thyme leaves ½ part crushed dried parsley leaves This type of seasoning base is used in many New Orleans restaurants, from Emeril's to Commander's Palace to K-Paul's. It's not a universal seasoning, but it's a base upon which to build the seasoning of a dish, and is very versatile. It can also be used to give a little zing to your everyday cooking. The amounts in this recipe are given by volume. So a "part" can be a cup or a teaspoon depending on how much seasoning you desire to make.
Here's an old-school gumbo with shrimp, sausage, bacon, okra, the holy trinity, and a roux that is painstakingly stirred and cooked into a warm chocolate color, to deepen and enrich the flavor. Serve this over hot cooked rice.