Southern Women's Fiction
Where the Bayous Meet the Mountains
Shrimp Okra Gumbo-The Vigil
1-2 Hours
10-12
Introduction
Great for large crowds and cold winter days.
Ingredients
¼ cup of vegetable oil
1 ½ cups yellow onions, diced
1 ½ cups green bell pepper, diced
1 ½ cups celery, diced
2 tablespoons minced garlic
½ cup chopped flat-leaf parsley
1 cup chopped smoked ham
2 tablespoons tomato paste
12 cups shrimp stock, seafood stock or chicken broth, plus water if needed
2 cups sliced okra
1 ½ cups dark roux, you can make your own roux. See below
1 tablespoon cayenne pepper
Kosher salt
freshly ground black pepper
3 pounds fresh large Louisiana shrimp
Dash of hot sauce
8 cups cooked Louisiana white rice, for serving, such as Supreme 1 cup diced green onion tops for garnishment
Steps
In a large cast-iron pot over medium heat, all ¼ cup of canola oil. Once sizzling hot, add the onions, bell peppers, and celery. Saute until the onions are translucent. Add the garlic, parsley, and ham and stir until combined. Add in the tomato paste, stir. Once combined add the sliced okra and allow to saute, stirring continuously. Add the stock. Bring to a boil and then add the roux. Lower the heat to a simmer and season with cayenne pepper. Cover the pot and let cook.
After 1 hour, lift the lid and skim the surface of any excess oil. Taste the gumbo. If you prefer your gumbo thinner, add more stock or water. Add salt and pepper to taste. Add the shrimp, cover the pot and simmer for 20 minutes more. Sprinkle the Gumbo file (if you have any) liberally over the top and stir into gumbo. Turn off the heat and let sit to allow flavors to marry