Shrimp and Okra Gumbo

By karen1

Ingredients

• For the Creole seasoning
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp cayenne pepper
• 1 tbsp dried thyme
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 1 tbsp paprika
• 1 tbsp granulated garlic
• For the roux
• 1 cup vegetable oil
• 1 cup flour
• For the gumbo
• 2 tbsp vegetable oil
• 2 medium onions, cut into small dice
• 2 green bell peppers, cut into small dice
• 1 red bell pepper, cut into small dice
• 3 ribs of celery, cut into small dice
• 1 tbsp garlic, minced
• 4 oz crushed or diced tomatoes, canned or fresh
• 2 lbs 21- to 25-count shrimp
• 3 qts shrimp stock
• 4 bay leaves
• 1 lb okra, trimmed and sliced
• Crystal hot sauce, to taste

Preparation

Step 1

Make the Creole seasoning: In a small bowl, combine all the herbs and spices and set aside.
For the roux, heat the oil in a heavy-bottom pot and add flour. Stir constantly until the roux is dark. Do not burn; it will make the gumbo bitter.
In a large saucepan, heat the vegetable oil. Add onions, green and red bell peppers, celery, and garlic and sauté until softened, about 5 minutes. Stir in tomatoes and roux. Add a 1/2 pound of shrimp. Add shrimp stock, Creole seasoning, and bay leaves and bring to a boil.
Reduce the heat and simmer uncovered for 45 minutes to one hour. In the last 10 minutes of cooking, add okra and remaining shrimp. Season to taste with hot sauce.
Serve over steamed rice, passing additional hot sauce at the table.