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- 2 lbs okra
- 1⁄4 cup vegetable oil
- 2 cups chopped peeled and seeded fresh tomatoes or 2 cups chopped canned tomatoes
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1 3⁄4 teaspoons salt
- 1⁄2 teaspoon cayenne
- 5 bay leaves
- 1⁄2 teaspoon dried thyme
- 2 quarts shrimp stock or 2 quarts water
- 2 lbs medium shrimp, peeled and deveined
- chopped parsley (to garnish)
- thinly sliced green onion top (to garnish)
- Wash the okra in cool water.
- Remove the caps and tips and cut into 1/4-inch rounds.
- Heat the oil in a large pot over medium-high heat.
- Fry the okra, stirring constantly, for 10 to 12 minutes, or until most of the slime disappears.
- Add the tomatoes, onions, and celery and cook, stirring often, for 18 to 20 minutes, or until the okra and other vegetables are soft and the slime has completely disappeared.
- Add the salt, cayenne, bay leaves, thyme and water.
- Stir and bring to a boil.
- Reduce the heat to medium and simmer, uncovered, for 15 minutes.
- Add the shrimp and cook, stirring occasionally, for 30 minutes.
- Remove the bay leaves and serve in deep bowls.
It was really good! I did make a few alterations however. I added 1 tsp of garlic salt to replace some of the regular salt. Since most cajun foods use garlic and bell peppers I also added 1/2 cup chopped green bell pepper. I added 1 tsp of black pepper and increased the cayenne to 3/4 tsp (we like our gumbo spicy). I also used 3/4 tsp dried thyme leaves in place of dried powdered thyme. This recipe created its own roux of sorts without the addition of flour and more oil, which should cut down on the calorie count (vs. standard preparation for gumbos) considerably. Gumbo is appropriately served over hot cooked white rice.