Recipe by Sherri Dodsworth
I’ve had this recipe copied in my home recipe file for so long I have no idea now where I even got it from, but it’s one of my favorite gumbos. When fresh okra is in season, definitely give this a try.
- 1 quart okra, cut into 1/2 in. pieces
- 2 garlic cloves, chopped
- 2 tablespoons oil
- 1⁄4 cup parsley, chopped
- 2 quarts water
- 1 (16 ounce) can stewed tomatoes
- 2 -3 lbs shrimp
- 2 bay leaves
- 2⁄3 cup oil
- 2 tablespoons Worcestershire sauce
- 1⁄2 cup flour
- 2 small boiled crabs
- 2 medium onions, chopped
- 1 bell pepper, chopped
- 1 1⁄2 teaspoons black pepper
- 2 celery ribs, chopped
- 1⁄2 teaspoon cayenne pepper
Directions See How It's Made
- Peel and devein shrimp. Set aside in refrigerator. Boil shrimp shells in 2 qt: several hours to make a stock. Set aside.
- In a heavy skillet, heat 2 tbs oil and saute the okra about 1/2 hour. Set aside.
- In a large (6-8 qt.) heavy Dutch Oven make a dark brown roux with the oil and flour.
- Add onions, bell pepper, celery, garlic and parsley and saute until tender.
- Add tomatoes and cook 15 minutes.
- Add sauteed okra, shrimp stock, crabs (broken into quart leaves, Worcestershire sauce, black pepper and cayenne. Bring to a slow boil and simmer for 2 hours, stirring occasionally. Add salt to taste.
- Add the peeled shrimp and continue cooking until the shrimp are done.
- Serve over steamed rice. This dish is best if cooked a day in advance and left overnight.