This recipe offers a delightful twist on the classic gumbo, featuring shrimp and okra in a flavorful broth.
Prepare the shrimp by peeling and deveining them, leaving the tails intact if desired.
To devein shrimp easily, use a small paring knife and make a shallow cut along the back to remove the vein.
Toast the flour in a dry skillet over medium heat until it turns light brown, stirring constantly.
Stir constantly to prevent burning and ensure even browning.
In a large pot, heat the oil over medium heat and sauté the onion, bell pepper, celery, and garlic until softened.
Cut the vegetables into uniform pieces for even cooking.
Gradually whisk the toasted flour into the chicken broth until smooth, then add to the pot.
Whisk continuously to avoid lumps.
Add the okra, thyme, white pepper, salt, and crushed red pepper to the pot and bring to a boil.
Fresh okra adds a unique texture and flavor to the gumbo.
Reduce the heat and simmer for 15 minutes, stirring occasionally.
Simmering allows the flavors to meld together beautifully.
Add the shrimp to the pot and cook until they turn pink, about 3 minutes.
Avoid overcooking the shrimp to keep them tender and juicy.
Serve the gumbo over cooked rice and enjoy.
Garnish with chopped parsley or green onions for added freshness.
Continue in our app for the best experience
