Teresa's Seafood Okra Gumbo

1 review, 5 star(s). 100% would make again

Ready in 45 minutes

okra gumbo


1 quart okra; cut into 1/2 in. pieces
2 cloves garlic; chopped
2 tbsp oil
1/4 cup Parsley; chopped
2 quarts water
1 16-oz can stewed tomatoes
2 pounds shrimp; (up to 3 pounds)
2 Bay Leaves
2/3 cup Vegetable oil
2 tbsp Worcestershire
1/2 cup Flour
2 small crabs; boiled
2 medium Onions
Salt; to taste
1 bell pepper; chopped
1/2 tsp Black pepper
2 ribs celery; chopped
1/2 tsp Cayenne pepper
shrimp; Peeled and deveined

Original recipe makes 0



Set aside in refrigerator.

Boil shrimp shells in 2 qts. water for several hours to make a stock.

Set aside.

In a heavy skillet, heat 2 tblsp. oil and saute the okra until all the ripeness is gone, about 1/2 hour. Set aside.

In a large (6-8 qt.) heavy Dutch Oven make a dark brown roux with the oil and flour.

Add onions, bell pepper, celery, garlic and parsley and saute until tender.

Add tomatoes and cook 15 minutes.

Add sauteed okra, shrimp stock, crabs (broken into quarters), bay leaves, Worcestershire sauce, black pepper and cayenne.

Bring to a slow boil and simmer 2 hours, stirring occasionally.

Add salte to taste.

Add the peeled shrimp and continue cooking until the shrimp are done.

Serve over steamed rice.

This dish is best if cooked a day in advance and refrigerated overnight

Alert editor   
Calories Per Serving: 3180 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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jwranch 6y ago

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