People from around the world make their way to South Louisiana to eat Shrimp and Okra Gumbo. Now you and your family can enjoy the taste of the deep south, no matter where you may live.
1 cup of flour
1 cup of vegetable oil
1 medium onion, chopped
1 bell pepper, chopped
1 stalk of celery, chopped
1/2 cup of green onions, chopped
3 or 4 cloves of garlic, minced
fresh or dried parsley
fresh or dried basil
1 pound of fresh shrimp, peeled and deveined
2 cups of frozen okra
1 tablespoon of Gumbo file’
In a large pot, begin to make a roux, which is the basis for many cajun and creole recipes such as gumbo and jambalaya. A roux is an equal amount of oil and flour, simmered on a low to medium heat. Stir constantly until the roux is a “peanut butter” color. Do not cook too quickly as this will produce a bitter tasting roux.
When the color of the roux is achieved, add the onion, bell pepper, celery, green onions and garlic. Add enough water to cook the vegetables until tender. To produce a rich tasting gumbo, add enough water until the roux and vegetables have a thick gravy consistency. At this point, add the parsley, basil and Cajun seasoning and simmer on a low heat for about 30 minutes.
Now it is time to add the shrimp, okra and enough water to fill the pot. When the Shrimp and Okra Gumbo has simmered about another 30 minutes, add the gumbo file’. This should be served in a deep bowl over hot cooked rice and should be enough for 6 to 8 servings. Enjoy!