A dark roux begins this recipe for thick shrimp gumbo featuring okra, onions, bell pepper and diced tomatoes. Serve this stew over long-grain white rice.
INGREDIENTS (for 8 servings):
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 pounds medium shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 3 cups chopped okra
- 2 onions, chopped
- 1 (14.5 ounce) can diced tomatoes
- 2 quarts water
- 1 bay leaf
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 red bell pepper, chopped
- ground black pepper to taste
PREPARATION:
In a large skillet over high heat, add 2 tablespoons oil and flour to the pan, and whisk together quickly. Continue cooking and stirring until a dark roux forms. Stir in shrimp. Cook and stir for a few minutes, until the shrimp turns pink. Set aside.
In another pan, heat 2 tablespoons oil over medium heat. Stir in okra and onions; cook until okra is tender. Mix in tomatoes. Add water, bay leaf, garlic, salt, red pepper, and the shrimp mixture. Cover, and cook slowly for 30 minutes.