Shrimp & Okra Gumbo 1 pound, fresh sliced okra (or 2 boxes of frozen sliced okra) 1 Tbsp. oil to saute okra 3 tablespoons of vegetable oil 3 tablespoons of flour 2 cups Trinity (onions, bell pepper, celery blend) 2 pounds of fresh shrimp (peeled & deveined) 2-3 cups water 1 bay leaf 2 – 3 tsp. Beazells Cajun Seasoning Pinch or two of salt Optional - 1 can of rotel (some add this for a Creole kick) You can either pan saute your okra in a little oil or bake it to get keep it from making your gumbo slimy and stringy. If you choose to bake your okra......Spread them out on a cookie sheet that has been sprayed with Pam. Spray them with a little Olive oil Spray and sprinkle Beazells Cajun Seasoning on the Okra. Place in a pre-heated oven (350 degrees) for approximately 20 minutes or until turning crisp. If you saute them.....place about a tablespoon of oil in a skillet, put heat about medium-high. Saute until stringy texture is gone and okra should be a light brown. Slowly stir the flour into heated oil in a heavy cast iron skillet. Continue to stir until the flour is dark brown. Add the onions, bell peppers and celery. Cook down until the onions are clear. Add your water, bay leaf, Beazells Cajun Seasoning and stir well. Once this is mixed, add your cooked okra. Cook slowly for about 45 minutes on real low; stirring often. Add water if necessary. Add your shrimp and cook another 25 – 30 minutes, still on low. Taste and adjust seasonings to your taste. Add a pinch or two of salt if necessary. Serve over cooked rice.
Posted on: Sat, 13 Sep 2014 17:47:52 +0000
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