Recipe by PaulaG
This is my adaption of a New Orleans classic. This is made without a heavy roux which makes it a little healthier.
Top Review by Annacia
I actually had everything ask for except the Ro-Tel. In it's place I used canner diced tomatoes and canned Ortega green peppers. My okra was frozen but it did the job just fine. I went ahead and made the full recipe because I wanted to freeze several servings for the cold weather. As Ev said, it's not difficult to put together and the time to make it is well worth it. It tastes delicious and I love the low fat. :D
- 1 lb medium shrimp, peeled, deveined
- cajun seasoning
- 3 tablespoons olive oil
- 1 lb okra, trimmed and sliced
- 1 tomatoes, chopped fine
- 2 medium yellow onions, peeled, chopped fine
- 2 celery ribs, sliced thin
- 1⁄4 cup bell pepper, chopped fine
- 2 boneless skinless chicken breasts, cut in 1-inch dice
- 1 (10 1/2 ounce) can Ro-Tel tomatoes
- 3 -5 garlic cloves, minced
- 1 tablespoon tomato paste
- 6 green onions, minced
- 1 bay leaf
- 1 teaspoon white vinegar
- 1 1⁄2 quarts chicken stock
- 1 (8 ounce) bottle clam juice
- 1 teaspoon paprika
- 1⁄2-1 teaspoon cayenne pepper
- 3 -6 dashes Tabasco sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon yellow mustard or 1 tablespoon creole mustard
- 1⁄4 cup parsley, chopped
- 1 tablespoon Kitchen Bouquet
- salt and pepper
- hot cooked rice
- green onion top, minced
Directions See How It's Made
- Place the shrimp in a bowl and generously season with Cajun seasoning; place the shrimp in refrigerator until ready to use.
- In a large pot, warm the oil and then saute the okra for 15 to 20 minutes; add the diced chicken and cook an additional 10 to 15 minutes.
- Add chopped tomato, yellow onion, celery, bell pepper, Ro-Tel tomatoes, garlic, tomato paste, green onions, bay leaf and white vinegar; simmer the mixture for 20 minutes, add 1 quart of the chicken stock, and clam juice.
- Season with salt and pepper to taste, add cayenne pepper, paprika, Tabasco, Worcestershire sauce and mustard; cook uncovered for 30 minutes adding additional stock if needed for desired consistency.
- Add shrimp and cook until no longer pink, stir in fresh parsley and Kitchen Bouquet; adjust salt and pepper to taste.
- Ladle the gumbo into bowls and place a scoop of cooked rice in the middle, garnish with green onion tops and enjoy with fresh baked French Bread.