Recipes

Gulf Shrimp and Okra Gumbo

Okra is abundant this time of year, so collect your okra, tomatoes, shrimp and make a gumbo! This recipe courtesy of Louisiana Kitchen & Culture will be sure to please.

Ingredients

  • 2 pounds Gulf shrimp (or Blue Crab or Spiny Lobster) medium, peeled and deveined
  • 1⁄2 cup Olive oil
  • 2 pounds Okra chopped
  • 1 tablespoon Tomato paste
  • 1 Tomato chopped
  • 1 cup Onion chopped
  • 4 cloves Garlic minced
  • 1⁄2 cup Celery chopped
  • 1⁄2 cup Green bell pepper chopped
  • 6 cups Water or low sodium vegetable stock
  • 1⁄2 cup Green onions chopped
  • Kosher salt to taste
  • Pepper to taste
  • Cayenne pepper to taste

Directions

Season the shrimp with salt, pepper and cayenne to taste and set aside.

Heat the oil in a large pot over medium heat. Add the okra and sauté for about 12 minutes, stirring occasionally.

Add the tomato paste, tomato, onion, garlic, celery and green bell pepper and sauté for 15 more minutes. Add the water or stock and season to taste. Bring to a boil, reduce heat to low and simmer for 45 minutes.

Add the shrimp and simmer for 6 more minutes. Finally, add the green onion to the soup and stir thoroughly. Serve with rice.

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Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market

 

The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The market hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.

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