Shrimp And Okra Gumbo

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This is a favorite of ours,great with some crusty french bread and butter.serve over freshly cooked rice if desired. From a march 1984 issue of bon appetit that featured paul prudhomme and the recipes of k-paul's restaurant in new orleans. Pass the tabasco, please!!

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Steps

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Combine first 8 ingredients in small bowl for seasoning mixture.

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Heat 4 tablespoons oil in 4-quart saucepan over high heat 1 minute.

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Add 2 cups okra and saute until brown , about 6 minutes.

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Stir onion , green pepper and celery into okra and cook 1 minute.

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Add butter and cook 1 minute.

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Mix in garlic and saute 1 minute.

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Stir in seasoning mixture and continue cooking over high heat 3 minutes to blend flavors , scraping bottom of pan frequently.

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Add flour and remaining 2 tablespoons oil.

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Continue cooking until flour is brown , scraping bottom of pan frequently , about 2 minutes.

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Mix in 1 1 / 2 cups stock , scraping up any brown bits from bottom of pan.

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Stir in remaining stock.

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Boil 2 minutes , stirring frequently.

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Reduce heat and simmer 5 minutes , stirring occasionally.

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Stir in remaining 1 cup okra and continue simmering for 10 minutes , stirring occasionally.

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Add green onion to soup and simmer 3 minutes.

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Stir in shrimp and simmer until shrimp just turn pink , about 1 min.

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Ingredients

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bay leaves, salt, dry mustard, white pepper, ground red pepper, dried thyme, fresh ground pepper, dried basil, vegetable oil, okra, onion, green bell pepper, celery, unsalted butter, fresh garlic, all-purpose flour, seafood stock, green onion, medium shrimp