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.