Thickened with smothered okra instead of a roux makes this Shrimp and Okra Gumbo gluten-free and lower in fat and calories. The sweetness of the tomatoes and shrimp along with the Cajun trinity blends into a rich flavor that’s sure to please.
7-8 cups fresh or frozen okra, chopped
1 tablespoon oil
1 cup onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup celery, chopped
3 pods garlic, pressed
1-14 1/2 ounce can diced tomatoes or 2 cups of fresh tomatoes, diced
1 1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
32 ounces chicken broth
3 cups water
dash of kitchen bouquet, optional
To smother okra, pour oil into a large heavy pot and add okra. Cook on medium/low heat stirring occasionally careful not to burn okra. Cook until okra is no longer slimy which takes about an hour.
Add onions, bell peppers, celery, garlic, and tomatoes. Cook for 20 minutes more.
Add salt and pepper.
For gumbo, stir shrimp into smothered okra and cook for 5 minutes.
Add chicken broth and water and simmer on low for 20 minutes. Small amounts of water can be added to adjust the thickness of gumbo.
Taste to adjust seasoning. Add Kitchen Bouquet as a browning agent if needed.
Serve over cooked rice.
Vegetables can be chopped and the shrimp peeled and cleaned while okra is cooking on the stove.
Kitchen Bouquet can be added if you find the gumbo is too light. Such may be the case if using frozen okra.
Smothering large amounts of okra to store in the freezer makes cooking this gumbo quick and easy any time of the year.