Shrimp and Crab Gumbo

The secret to making a great Creole-style seafood gumbo truly relies on the process in which items are added to the pot. In any recipe, it is important to gather and prep all ingredients ahead of time. This will ensure that everything is on hand and ready to be added. Save the ends of the vegetables and shrimp shells to create the stock.

What you need:

For the okra:

2 pounds fresh okra, sliced

2 tablespoons vegetable oil

2 cups water

Begin with cooking down the okra, which can take as long as, if not longer, than your roux. Stir frequently to ensure the okra does not stick to the bottom of the pot, and periodically add water to help break down the okra. When it’s done, it will look like a paste. Set aside. Begin making the roux by stirring constantly over medium heat. As soon as the color and sweet smell of perfect gumbo roux is right, mix in the onion, celery, and bell pepper. This process opens up your aromatics while simultaneously cooling down your roux and stopping it from continuing to get darker. Add Tomato sauce and okra paste and mix well.