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Greenbow County Okra Gumbo

Type: Fish, Shellfish
Courses: Main Course

Recipe Ingredients

1 lb 454g / 16ozFresh okra - sliced
1/4 cup 49g / 1.7ozButter or margarine - plus
2 tablespoons 30mlButter or margarine - melted, divided
1/4 cup 15g / 0.5ozAll-purpose flour
1   Green onions - sliced
1/2 cup 55g / 1.9ozChopped celery
2   Garlic cloves - minced
2   Water
1   Whole tomatoes - (16 oz) - undrained, chopped
1 tablespoon 15mlChopped fresh parsley
1 1/2 teaspoons 7.5mlSalt
1/2 teaspoon 2.5mlGround red pepper
1 section  Fresh thyme
1   Bay leaf
1 lb 454g / 16ozUnpeeled medium-size fresh shrimp
1/2 lb 227g / 8ozFresh crabmeat - drained, flaked
  Hot cooked rice
  Gumbo file - (optional)

Recipe Instructions

Cook okra in 2 tablespoons butter in a large skillet over medium-high heat, stirring constantly, until lightly browned. Set aside.

Combine remaining 1/4 cup butter and flour in a large Dutch oven; cook over medium heat, stirring constantly, until roux is chocolate colored (20 to 25 minutes). Stir in green onions, celery, and garlic; cook, stirring constantly, until vegetables are tender. Add okra, water, and next 6 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours, stirring occasionally.

Peel and devein shrimp; add shrimp and crabmeat to okra mixture. Simmer an additional 10 minutes, stirring occasionally. Remove and discard bay leaf. Serve gumbo over rice. Add gumbo file, if desired.

This recipe yields 2 1/2 quarts.

The Bubba Gump Shrimp Co. Cookbook


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