Shrimp and Okra Gumbo in Blond Roux With White Rice
Delve into the heartwarming world of Southern cuisine with our Shrimp and Okra Gumbo in Blond Roux With White Rice. This classic dish brings together succulent shrimp, tender okra, and a silky blond roux, all simmered to perfection in a rich, flavorful broth. Serve it over a bed of fluffy white rice for a truly satisfying meal that's sure to transport your taste buds to the bayous of Louisiana.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or roux whisk
- Cutting board and knife
- Measuring cups and spoons
- Rice cooker or saucepan for rice
Ingredients
For the Gumbo:
- 1 pound large shrimp peeled and deveined
- 1 cup sliced okra fresh or frozen
- 1/2 cup diced onion
- 1/2 cup diced bell pepper green or red
- 1/2 cup diced celery
- 3 cloves garlic minced
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 4 cups chicken or seafood broth
- 1 can 14 ounces diced tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Hot sauce optional, for serving
For the White Rice:
- 1 cup long-grain white rice
- 2 cups water
- Pinch of salt
Notes
Tips:
- If you're not a fan of okra's sliminess, you can briefly sauté it in a separate pan with a bit of oil before adding it to the gumbo.
- Customize the spice level by adjusting the amount of hot sauce or adding cayenne pepper.
- Gumbo tastes even better the next day, so consider making a batch ahead of time for a delightful leftover meal.
- Calories: 400
- Protein: 25g
- Carbohydrates: 52g
- Fat: 12g
- Fiber: 5g
- Sodium: 900mg
