Cooking the okra separately before adding it to this shrimp gumbo lets you enjoy its silkiness without the sliminess. The soup—thickened with a roux (see step 2) and flavored with sausage, onion, bell pepper, garlic, and Cajun seasoning—is a real traditional Cajun recipe, full of shrimp and perfect for serving over rice.
Servings: 4 to 6 servings
1 tablespoon vegetable oil
1 cup chopped okra, fresh or thawed frozen
3 tablespoons butter
3 tablespoons all-purpose flour
1 large yellow onion, chopped
1 large green bell pepper, chopped
1 tablespoon chopped garlic
4 cups chicken broth
3/4 pound andouille or other smoked sausage, sliced
1 teaspoon Cajun seasoning
Salt and black pepper
1 pound large shrimp, peeled and deveined
4 cups cooked rice, for serving
Hot sauce, for serving
1. In a small skillet, heat the oil over medium heat. Add the okra and cook, stirring frequently, until no longer slimy, about 3 minutes. Set aside.
2. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, until it is a light chocolate color, about 5 minutes (this is the “roux”).
3. Add the onion, bell pepper, and garlic and cook for 2 minutes. Add the broth, sausage, and Cajun seasoning and bring to a boil. Reduce the heat to a simmer, cover, and cook for 20 minutes. Season to taste with salt and black pepper.
4. Add the shrimp and simmer until they are pink and cooked through. Serve over the rice. Pass hot sauce at the table.
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