Recipes‎ > ‎Louisiana Specialties‎ > ‎


posted Mar 30, 2011, 8:23 PM by Peggy Sweeney-McDonald   [ updated Mar 30, 2011, 8:36 PM ]
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For shrimp and okra gumbo:

  • 3 tablespoons of vegetable oil
  • 3 tablespoons of flour
  • l large chopped onion
  • 1 cup chopped celery
  • 5 or 6 cloves, chopped garlic
  • 1 cup of chopped green pepper
  • 1 can of tomato sauce
  • 1 can of tomatoes ("Rotel" tomatoes for a spicier taste!)
  • 1 pound, fresh sliced okra (or 2 boxes of frozen sliced okra)
  • 2 pounds of fresh shrimp
  • 2 - 3 cups water
  • salt & pepper to taste
  • 1 teaspoon of sugar
  • 1 tablespoon of chopped parsley
  • 1 bay leaf

    For seafood gumbo, add to the above:
    • 1 small can of crabmeat or 3 fresh gumbo crabs
    • 1 jar oysters

      • Slowly stir the flour into heated oil in a heavy cast iron skillet. Continue to stir until the flour is dark brown. Add the next 4 ingredients; stir until onions are clear.
      • Add tomato sauce. Stir until it gets crumbly or dry. Fry okra in another skillet until it is no longer sticky or stringy. Add tomatoes and fried okra.
      • Cook slowly, adding 2 to 3 cups of water--a little at a time. Season with salt and pepper to taste. Stir in one teaspoon of sugar.
      • Cook for about an hour on a low fire, stirring occasionally to prevent sticking to the bottom of pot; adding water if necessary. Add the shrimp and the bay leaf (and if desired, the oysters and crabmeat).
      • Cook another 30 minutes to an hour, adding seasoning to taste.
      • Serve over boiled or steamed rice.