Seafood Okra Gumbo

Recipe by Sherri Dodsworth
READY IN: 5hrs 40mins




  • 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.