Categories: Recipes
      Date: Sep 18, 2017
     Title: Shrimp and Okra Gumbo

Does the chill in the air have you craving gumbo? We’ve got you covered! Find the fixin’s: shrimp, okra, the trinity and all at the market and use this recipe by Chef Meg Bickford of Café Adelaide.



Ingredients

Shrimp Stock

Shrimp and Okra Gumbo

Directions

Shrimp Stock

Rinse shrimp shells and heads under cold water. In a large heavy stockpot, combine all ingredients, and bring to a boil over high heat. Reduce heat to medium-low, and simmer, uncovered, for 45 minutes, skimming occasionally. Remove stock from heat, and strain through a fine-mesh sieve.

Shrimp and Okra Gumbo

In a large Dutch oven, heat oil over medium-high heat. Slowly whisk in flour; cook, whisking constantly, until a milk chocolate-colored roux forms.

Add okra, onion, bell pepper, celery, and garlic. (Be careful, the hot roux may spatter.) Cook for about 10 minutes, stirring frequently. Add Shrimp Stock, hot sauce, Worcestershire, Creole seasoning, bay leaves, and cayenne.

Bring to a boil; reduce heat to medium, and simmer, uncovered, for at least 45 minutes. Add tomatoes, filé, and shrimp. Cook for 30 minutes, stirring occasionally. Serve with hot cooked rice, and garnish with green onion, if desired.

By Chef Meg Bickford, Café Adelaide, 
New Orleans