Shrimp and Okra GumboTheWorldWideGourmet.com
Nutritional values
per 100 g
Energy:70.4 kcal
Proteins:2.2 g
Fats:4.3 g
Carbohydrate:6.6 g
Fibers:1.6 g
Sugar:1.6 g
Cholesterol:1.7 mg
Sodium:143.5 mg
Calcium:44.1 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
675
g
fresh or frozen okra or gumbo
30
ml
vegetable oil
15
ml
white vinegar
1000
g
peeled deveined shrimp(keep the shrimp shells for stock)
500
g
oysters, with their liquor (optional)
60
ml
vegetable oil
60
ml
flour
500
ml
chopped onion
1
green onion, chopped
2
stalks of celery, chopped
125
ml
chopped parsley and green onion (optional)
125
ml
diced lean ham
1
clove of garlic, chopped
450
g
can of diced tomatoes with their juice
500
ml
fish or chicken stock or water
2.5
ml
thyme
2
bay leaves
salt and pepper
2.5
ml
cayenne
15
ml
worcestershire sauce
METHOD
- Wash and dry the okra, remove the stems and slice into ¼" rounds.
- Heat 2 tbsp. oil in a heavy saucepan (do not use black iron). Sauté the okra and vinegar in the oil until it is no longer "ropy," stirring often.
- In another pot, make a good, dark roux with oil and flour. Add the onion, celery and bell pepper. Sauté until limp. Add the diced ham and garlic. Add the tomatoes. Cook 10 minutes, stirring often.
- Add the okra. Add the stock and seasonings. Cook 30 minutes.
- Peel and devein the shrimp, saving the shells to make stock. Add the shrimp and oysters.
- Bring back to a boil and cook 5 minutes. Add the parsley, green onions, and salt and pepper to taste. Serve over hot boiled rice.
CHEF'S NOTES
A classic of Creole cooking, traditionally served over plain white rice.
With the collaboration of Charlotte Stead, cooking teacher at Cookin'Cajun Cooking School, Louisiana
