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Shrimp and Okra Gumbo

Shrimp and Okra Gumbo

  • Prep

    15 m
  • Cook

    2 h
  • Ready In

    2 h 15 m
Tara

Tara

I like to add crabmeat to this hearty soup as well. Serve over rice with crusty French bread. Garnish with fresh parsley.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 394 kcal
  • 20%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 18.1g
  • 6%
  • Protein:
  • 34.8 g
  • 70%
  • Cholesterol:
  • 230 mg
  • 77%
  • Sodium:
  • 270 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. 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 saute for 30 minutes, stirring occasionally. Add the tomato paste, tomato, onion, garlic, celery and green bell pepper and saute for 15 more minutes.
  2. Add the water and season to taste. Bring to a boil, reduce heat to low and simmer for 45 minutes. Add the shrimp and simmer for 20 more minutes. Finally, add the green onion to the soup and stir thoroughly.
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Reviews

SPEYERER
196

SPEYERER

1/30/2004

Ditto to the reduced water. I also used the following spices: 2 parts salt 1½ parts paprika 1 part cayenne pepper 1 part white pepper 1 part black pepper 1 part granulated onion 1 part granulated garlic 1 part crushed dried basil leaves ½ part crushed dried oregano leaves ½ part crushed dried thyme leaves ½ part crushed dried parsley leaves This type of seasoning base is used in many New Orleans restaurants, from Emeril's to Commander's Palace to K-Paul's. It's not a universal seasoning, but it's a base upon which to build the seasoning of a dish, and is very versatile. It can also be used to give a little zing to your everyday cooking. The amounts in this recipe are given by volume. So a "part" can be a cup or a teaspoon depending on how much seasoning you desire to make.

KARINOK
159

KARINOK

10/13/2006

Wasn't quite sure how to rate this recipe since it does need some doctoring, but the taste is delicious when all is said and done. I only used 6 cups of water (not 12!) to get right consistency. Also, used 3 tbsp tomato paste, 2-3 tbsp Old Bay, 1 tsp basil, 1/2 tsp each of oregano and thyme. And I still threw in a bit more (1/2 tsp?)cayenne to give it some kick. Boy was it good! Family gobbled it up with some french bread. Everyone is asking for the leftovers, but they are all gone! Will definitely be making this again.

DRYDENS
159

DRYDENS

7/22/2003

I am constantly giving this recepie out. I changed a few things though. I only use half the water so it's more stew than soup. Also I use a premixed creole seasoning to season the shrimp a little bit then I add 1 Tbs to the pot. Yum!

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