Teresa's Recipes
Hearty Okra Gumbo
Dive into the rich flavors of the South with this hearty Okra Gumbo. This iconic dish, with its roots in Louisiana's Creole and Cajun cultures, combines fresh okra, succulent shrimp, and a medley of vibrant vegetables. Enhanced with a blend of traditional Cajun spices, each spoonful offers a comforting warmth that transports you straight to the bayou. Perfect for gatherings or cozy dinners, serve it over fluffy rice for a complete meal that will delight your taste buds and warm your soul.
Ingredients
- 2 tablespoons Olive oil
- 1 large, diced Onion
- 1 large, diced (preferably green or red) Bell pepper
- 4 cloves, minced Garlic
- 2 cups, sliced (or frozen okra) Fresh okra
- 1 (14.5-ounce) can Canned diced tomatoes
- 1 pound, peeled and deveined Shrimp
- 4 cups Chicken broth
- 2 tablespoons Cajun seasoning
- to taste Salt
- to taste Black pepper
- for serving Cooked white rice
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Calories: 320
- Fat: 8g
- Carbs: 30g
- Protein: 28g
- Sodium: 900mg
- Sugar: 4g
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, bell pepper, and minced garlic to the pot. Sauté until the vegetables are softened, about 5 minutes.
- Stir in the sliced okra and continue to cook for another 5 minutes, allowing the okra to become tender.
- Next, add the canned diced tomatoes (with their juices), peeled shrimp, chicken broth, Cajun seasoning, salt, and black pepper to the pot.
- Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for about 45 minutes, stirring occasionally to prevent sticking.
- Taste and adjust seasoning as desired.
- Serve the gumbo hot over a bed of fluffy cooked white rice.
Tips
- For added depth of flavor, consider including andouille sausage or chicken for a heartier gumbo.
- Feel free to customize the vegetables based on what you have on hand; celery and corn are great additions.
- To thicken the gumbo, you can add a tablespoon of file powder (ground sassafras leaves) right before serving.