Shrimp & Okra Gumbo

Drescription

This gumbo recipe features plump Gulf shrimp and is thickened with okra instead of roux. Most U.S. shrimp caught in the Gulf of Mexico is considered a Good Alternative according to Monterey Bay Aquarium's Seafood Watch program. Look for liquid smoke and Louisiana or Crystal hot sauce with other condiments at your local grocery store.

Ingredients

• ⅓ cup neutral oil, such as canola or avocado
• 2 12-ounce bags frozen cut okra
• 1 medium yellow onion, diced
• 1 teaspoon minced garlic
• 2 teaspoons kosher salt
• ½ teaspoon ground pepper
• ½ teaspoon cayenne pepper
• 4 cups water
• ½ teaspoon liquid smoke
• 5 ½ cups low-sodium chicken, vegetable or seafood broth or stock
• 1 pound raw gulf shrimp (31-40 count), peeled and deveined
• 4 cups hot cooked rice
• hot sauce, preferably louisiana or crystal (optional)

Directions

1. Heat oil in a large pot over medium-high heat. Add okra, stir, then reduce heat to medium-low. Cook, covered and stirring occasionally, until the okra is broken down, about 45 minutes.
2. Stir in onion, garlic, salt, pepper and cayenne. Cover and cook, stirring occasionally, for 10 minutes.
3. Add water and liquid smoke; bring to a simmer over high heat. Reduce heat to medium-low and cook, covered and stirring occasionally, until thickened, about 1 1/2 hours.
4. Add broth (or stock); increase heat to medium-high. Cook, stirring occasionally, for 25 to 30 minutes. Add shrimp; cook until the gumbo is slightly thickened, 15 to 20 minutes.
5. Serve the gumbo over rice, with hot sauce, if desired.