P1 Shrimp and Okra Creole Gumbo
 

I'm from Louisiana and so pleased that one of my fave ethnic dishes is P1 friendly! We grow our own okra, so if you get a chance, sub in fresh for frozen. This is my own recipe so I'm somewhat guesstimating amounts. Don't worry, you can't mess this up.

1 lg. yellow onion, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 can diced tomatoes ( I use Rotel to kick it up a notch!)
1 lg bag frozen cut okra or 1lb fresh, cut in 1 in pieces.
1 lb shrimp, peeled and deveined. (The shrimp amount can vary depending on the count. We buy 16-20 count shrimp in bulk, so I just use a quart container. If peeling your own shrimp, save the peel and simmer for stock for approx 30 min. Strain and use in place of water for more intense flavor)
2 TBS olive oil
1 bay leaf
fresh or dried basil to taste (basil really makes this dish )
pinch or two of ground cayenne pepper
salt to taste
water to cover

1. Heat oil in large stock pot
2. Add okra and saute on med/high until fairly dry, stirring frequently
3. Add onion, celery and bellpepper and cook an additional 5 minutes
4. Add diced tomatoes, shrimp, bay leaf, basil, cayenne pepper and salt
5. Add enough water to cover the contents. ( A gumbo is a soup, so this is
generally a soupy consistency. I personally like it on the thicker side)
6. Simmer for about an hour

*** For P2, P3 serve over brown rice.

ETA: Gosh I just realized this should have been posted in Soups and Stews. I was looking for crock pot recipes when I posted this. But this can be tossed
in the crockpot as well.

That sounds great! Where are you in S. Louisiana? I'm from Lake Charles.

Hi Chelby! I live in Schriever. It's a small community between Houma and Thibodaux in Terrebonne Parish. Nice to meet ya!

Cindy

crock pot?
 

was wondering if this was done in the crock pot would you throw everything in at once or would you do everything on the stove until you add the water part and transfer everything to the crock pot? Any info would be great thanks! *yes I know this was posted about a year ago*

Found this the other day. It came out amazing!! I did add a small can of tomatoe paste and zucchini. I too prefer my gumbo on the thick side and this was a little soupy, but incredibly tasty!! Tomorrow I am going to have it over spaghetti squash for lunch. Can't wait. It pays to check out the recipe boards :)