I’ve had this recipe copied in my home recipe file for so long I have no idea now where I even got it from, but it’s one of my favorite gumbos.  When fresh okra is in season, definitely give this a try.

1 qt. okra, cut into 1/2 in. pieces    
2 cloves garlic, chopped
2 tbs oil
1/4 cup parsley, chopped
2 qts. water          
1 16 oz. can stewed tomatoes
2-3 lbs shrimp    
2 bay leaves
2/3 cup oil           
2 tbs Worcestershire
1/2 cup flour       
2 small boiled crabs
2 medium onions, chopped             
Salt to taste
1 bell pepper, chopped      
1 1/2 tsp. Black pepper
2 ribs celery, chopped      
1/2 tsp. Cayenne pepper

• Peel and devein shrimp. Set aside in refrigerator. Boil shrimp shells in 2 quarts of water several hours to make a stock. Set aside.
• In a heavy skillet, heat 2 tbs oil and saute the okra about 1/2 hour. Set aside.
• In a large (6-8 qt.) heavy Dutch Oven make a dark brown roux with the oil and flour. Add onions, bell pepper, celery, garlic and parsley and saute until tender. Add tomatoes and cook 15 minutes. Add sauteed okra, shrimp stock, crabs (broken into quarters), Worcestershire sauce, black pepper and cayenne. Bring to a slow boil and simmer for 2 hours, stirring occasionally. Add salt to taste. Add the peeled shrimp and continue cooking until the shrimp are done.
• Serve over steamed rice. This dish is best if cooked a day in advance and left overnight.

Trackback URI | Comments RSS