Shrimp Gumbo
Louisiana gumbo lives and dies by the roux — flour and oil cooked slowly over low heat until genuinely dark brown, which is what gives this stew its deep, distinctive flavour. Shrimp goes in last so it doesn't overcook.
Total time
65 min
Prep
20 min
Cook
45 min
Difficulty
hard
Cuisine
American
gluten-freehigh-protein
Ingredients
500graw shrimp, peeled
2 cupsokra, sliced
1/2 cupdark roux (flour and oil)
to tastecajun trinity and stock
Instructions
1
Cook flour and oil together over low heat, stirring constantly.
2
Continue cooking until the roux turns deep brown.
3
Add onion, celery and pepper, cook until soft, then stir in stock and okra.
4
Simmer 30 minutes, add shrimp in the last 5 minutes until just cooked.
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★★★★★
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