Ingredients Jump to Instructions ↓

  1. 2 pounds large shell-on shrimp

  2. 4 cups water For the gumbo base:

  3. 1/4 cup vegetable oil

  4. 1 pound fresh okra , cut into 1/2-inch-thick slices

  5. 6 ounces tasso ham , medium dice (about 1 heaping cup)

  6. 2 medium yellow onions , medium dice

  7. 3 medium garlic cloves, minced

  8. 1 (28-ounce) can diced tomatoes

  9. 1 bay leaf

  10. 1 teaspoon cayenne pepper

Instructions Jump to Ingredients ↑

  1. For the shrimp stock: Peel shrimp and place shells in a medium saucepan; (if desired) devein cleaned shrimp, cover, and refrigerate. Add water to shrimp shells and bring to a boil over high heat. Reduce heat to medium low and simmer gently for 30 minutes; strain through a fine mesh sieve, discarding shells, and reserve stock. For the gumbo base: Heat oil in a large, shallow, heavy pot or Dutch oven over high heat. Stir in okra and tasso, and season well with salt and freshly ground black pepper. Cook, stirring occasionally, until okra is tender and begining to brown, about 5 minutes. Stir in onions, garlic, tomatoes, and bay leaf, scraping up any browned bits that have adhered to the bottom of the pan. Reduce heat to medium high, and cook, stirring occasionally, until vegetables are very tender and breaking up, about 30 minutes. Add cayenne and reserved shrimp stock (4 cups), and bring mixture to a boil. Reduce heat to medium, and simmer 30 to 45 minutes. Stir in reserved shrimp; cook until shrimp are opaque and no longer raw in the center, about 10 minutes. Taste to check the seasoning, and add salt and freshly ground pepper if necessary. Serve over cooked white rice, and pass hot sauce such as Tabasco on the side.


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