Shrimp Gumbo with Okra
I kinda winged this recipe but it turned out great! Authentic Creole flavors and so easy to make! I used pre-cooked/Cajun-seasoned shrimp which made this gumbo with okra that much easier, but you can just use raw shrimp. Adjust the spice to make it as hot or mild as you'd like. Leftovers freeze well. Serve with rice and/or crusty French bread!
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Recipe Summary
Ingredients
Directions
Cook's Notes:
Emeril's(R) or Tony Chacere's Cajun seasoning blend is best. If you do not like okra you can omit, but must use gumbo file powder in its place.
Add shrimp stock slowly. Gumbo should have a stew-like consistency, do not make it too soupy! If you are using pre-cooked/seasoned shrimp, add and turn the burner off; shrimp will be hot in 10 to 20 minutes.
To manage time, prep all your ingredients while stock is cooking. Do not add any extra Cajun seasoning to gumbo pot until after shrimp are added. Shrimp are already seasoned so you may not need it.
Gumbo tastes even better the next day because the flavors have all had a chance to mingle and settle. But keep in mind the spice will be more prevalent.