Shrimp Gumbo with Okra
Description
This shrimp gumbo with okra recipe is bursting with Cajun-style flavors from tomatoes, bell peppers, Cajun seasoning, and Cajun crab boil seasoning.
Ingredients
•
1 1/2 pounds uncooked medium shrimp
•
1 tablespoon Cajun seasoning, divided, or to taste
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3 quarts water
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1 medium onion, diced, divided
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1 large green bell pepper, diced, divided
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1/2 cup butter
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1/2 cup all-purpose flour
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1 tablespoon tomato paste, or more to taste
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2 (14 1/2 ounce) cans diced tomatoes with green pepper and onion
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1 pound okra, cut into 1/4-inch pieces
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1/8 teaspoon Cajun-style crab boil seasoning, or to taste
Directions
1
Peel shrimp; toss shells with ½ tablespoon Cajun seasoning. Place seasoned shells into a pot with 3 quarts water, 1 tablespoon diced onion, and 1 tablespoon diced bell pepper. Bring to a boil, reduce heat to a simmer, cover, and cook at least 2 hours; the longer it cooks, the more flavor the stock will have.
2
Meanwhile, gently run a knife along backs of shrimp to devein; this will also make shrimp plump nicely when cooking. Toss shrimp in remaining ½ tablespoon Cajun seasoning; refrigerate.
3
Melt butter in a large pot over medium-high heat. Slowly add flour, stirring constantly with a whisk or wooden spoon; continue to cook and stir frequently until roux turns brown in color and has a nutty aroma, about 5 minutes. Add remaining onion and bell pepper; sauté until onion is translucent, 5 to 7 minutes. Stir in tomato paste.
4
Slowly stir in diced tomatoes, okra, and shrimp stock. Add crab boil seasoning; bring to a boil. Reduce heat to a simmer; cook, uncovered, stirring occasionally, about 1 hour. Stir in shrimp; continue cooking until shrimp are bright pink but not tough, about 20 minutes.