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- Source: Cooking Section, October 2003
- Dish Type: Entree
- Version: 2 [other versions]
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Shrimp and Okra Gumbo
Instructions
In a large pot, bring the water and chicken stock to a boil. Add the roux and whisk to dissolve. Add the garlic, onion, celery, diced ham, tomatoes and their juice, and okra. Bring back to a boil, then reduce heat and simmer until okra is tender, about 30 minutes. Season to taste with salt, black pepper, and Tabasco. Add shrimp and cook until shrimp turn pink. Adjust seasonings. If too thick, add a little water or chicken stock. Serve in large bowls with rice and garnish with chopped parsley.
Serves 6.
Ingredients
- 2 cups water
- 2 cups chicken stock
- 1 tablespoon bottled dark roux
- 2 cloves garlic, diced
- 2 medium onions, diced
- 2 stalks celery, diced
- 1/2 cup diced ham
- 1 28-ounce can diced tomatoes in juice
- 2 pounds okra, sliced
- Salt, black pepper, and Tabasco to taste
- 1 1/2 pounds shrimp, peeled and deveined
- Chopped parsley for garnish
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