Mama's "Not So Traditional" Gumbo
Gumbo is a food staple in the South. This gumbo is wonderful with its mix of spices, okra, and shrimp. Its not a traditional gumbo recipe as we do not make it with a roux. For those unfamiliar with a roux they can be difficult to make without practice so this is great for the novice cook.
Mama's "Not So Traditional" Gumbo
2 pounds shrimp, medium, peeled and de-veined
1/2 cup olive oil
2 pounds okra, chopped and rinsed
3 T. tomato paste
1 tomato, chopped
1 cup onion, chopped
4 cloves garlic, minced
1/2 cup celery, chopped
1/2 cup green bell pepper, chopped
6 cups water
1/2 cup green onions, chopped
salt and pepper to taste
3 T. Old Bay Seasoning
1 t. basil, chopped
1/2 t. oregano
1/2 t. thyme
1 t. cayenne pepper (to taste)
Rice or French bread for serving
In a bowl combine the shrimp, salt, pepper, and cayenne. Place in refrigerator until ready to use.
In a large stock pot heat the olive oil over medium heat. Saute the okra for about 30 minutes or until tender. Add the tomato paste, tomato, onion, garlic, celery, and green pepper and saute until tender.
Add the water, Old Bay seasoning, basil, thyme, oregano, and more cayenne to taste. Bring to a boil and then turn down and simmer approximately one hour to let flavors combine. Add shrimp and cook until shrimp is pink. Do not overcook the shrimp. Just before serving add the chopped green onions.
To serve either spoon over a bowl of hot white rice or serve in a bowl with french bread to soak up the juice.
Mama's "Not So Traditional" Gumbo
2 pounds shrimp, medium, peeled and de-veined
1/2 cup olive oil
2 pounds okra, chopped and rinsed
3 T. tomato paste
1 tomato, chopped
1 cup onion, chopped
4 cloves garlic, minced
1/2 cup celery, chopped
1/2 cup green bell pepper, chopped
6 cups water
1/2 cup green onions, chopped
salt and pepper to taste
3 T. Old Bay Seasoning
1 t. basil, chopped
1/2 t. oregano
1/2 t. thyme
1 t. cayenne pepper (to taste)
Rice or French bread for serving
In a bowl combine the shrimp, salt, pepper, and cayenne. Place in refrigerator until ready to use.
In a large stock pot heat the olive oil over medium heat. Saute the okra for about 30 minutes or until tender. Add the tomato paste, tomato, onion, garlic, celery, and green pepper and saute until tender.
Add the water, Old Bay seasoning, basil, thyme, oregano, and more cayenne to taste. Bring to a boil and then turn down and simmer approximately one hour to let flavors combine. Add shrimp and cook until shrimp is pink. Do not overcook the shrimp. Just before serving add the chopped green onions.
To serve either spoon over a bowl of hot white rice or serve in a bowl with french bread to soak up the juice.
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