Okra Gumbo
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 sharp knife
- 1 Cutting board
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion chopped
- 1 bell pepper chopped
- 2 celery stalks chopped
- 4 cloves garlic minced
- 1 pound okra sliced
- 1 (14.5-ounce) can diced tomatoes
- 1 pound shrimp peeled and deveined
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 tablespoon Creole seasoning
- 4 cups chicken broth
- 2 cups cooked rice
- 1/4 cup fresh parsley chopped
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Gradually whisk in the flour to make a roux, stirring constantly until dark brown.
- Add the onion, bell pepper, celery, and garlic to the roux and cook until softened.
- Stir in the sliced okra and cook for about 10 minutes, stirring frequently.
- Add the diced tomatoes and cook for another 5 minutes.
- Stir in the shrimp and cook until they turn pink.
- Season with salt, black pepper, cayenne pepper, and Creole seasoning.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and let the gumbo simmer for 30 minutes.
- Serve hot over cooked rice and garnish with fresh parsley.
Notes
When making the roux, patience is key; make sure to stir constantly to prevent burning. You can customize the spiciness by adjusting the amount of cayenne pepper and Creole seasoning. For a thicker gumbo, allow it to simmer longer, and for a thinner consistency, add more chicken broth.
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