Gumbo is “Gumbo is a stew that originated in southern Louisiana during the 18th century. It consists primarily of a strongly flavored stock, meat or shellfish, a thickener, and the Cajun holy trinity of vegetables, namely celery, bell peppers, and onions.” It’s a great dish on those cold winter nights.
1/3 cup vegetable oil
1/3 cup flour
One large onion – finely chopped
Two celery stalks – finely chopped
One bell pepper chopped
1 28 oz can diced tomatoes
4 cups fish broth or chicken broth
One bay leaf
1/2 tsp and one tsp creole seasonings (if you want it spicier, add more)
1 Tbsp canola oil
1 10 oz frozen thawed chopped okra
1. Clean and dry shrimp well. Toss shrimp with one tsp of creole seasoning.
2. Heat 5 quarter dutch oven with 1 Tbsp of oil. Cook shrimp for 2 – 3 minutes but not fully cooked. Remove shrimp from pan to a separate bowl.
3. Add 1/3 cup of oil to 5-quart dutch oven, stir in 1/3 cup of flour, stir roux to smooth and allow to cook until darkened but not burnt. About 8 minutes.
4. Stir in onions, pepper, and celery until tender about 4 minutes.
5. Add canned tomatoes, broth, okra, bay leaf, and tsp of creole or more than bringing to a boil and reduce heat to simmer for 30 minutes. Stir occasionally.
6. Add cooked ham and shrimp for 5 minutes until heated through. Remove bay leaf and serve warm over rice.
Here’s the printable recipe for you:
And here’s the delicious dish. If you like it spicier, feel free to add creole seasoning at the end too. =) Enjoy!
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