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Shrimp and Okra Gumbo

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“This is a favorite of ours,great with some crusty French bread and butter.Serve over freshly cooked rice if desired. From a March 1984 issue of Bon Appetit that featured Paul Prudhomme and the recipes of K-Paul's restaurant in New Orleans. Pass the Tabasco, please!”
READY IN:
1hr 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine first 8 ingredients in small bowl for seasoning mixture.
  2. Heat 4 Tablespoons oil in 4-quart saucepan over high heat 1 minute.
  3. Add 2 cups okra and saute until brown, about 6 minutes.
  4. Stir onion, green pepper and celery into okra and cook 1 minute.
  5. Add butter and cook 1 minute.
  6. Mix in garlic and saute 1 minute.
  7. Stir in seasoning mixture and continue cooking over high heat 3 minutes to blend flavors, scraping bottom of pan frequently.
  8. Add flour and remaining 2 tablespoons oil.
  9. Continue cooking until flour is brown,scraping bottom of pan frequently, about 2 minutes.
  10. Mix in 1 1/2 cups stock, scraping up any brown bits from bottom of pan.
  11. Stir in remaining stock; boil 2 minutes, stirring frequently.
  12. Reduce heat and simmer 5 minutes, stirring occasionally.
  13. Stir in remaining 1 cup okra and continue simmering for 10 minutes, stirring occasionally.
  14. (Can be prepared up to 2 days ahead at this point. Cover and refrigerate.Slowly bring to a simmer before proceeding.).
  15. Add green onion to soup and simmer 3 minutes.
  16. Stir in shrimp and simmer until shrimp just turn pink, about 1 minute.
  17. Salt to taste and serve.

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