Shrimp Gumbo

 

1/2 cup butter

1/2 cup flour

1 lb shrimp, peeled, deveined and chopped in 1/2" pieces

3 cups okra (1 lb bag frozen)

2 onions, chopped

1 green pepper, chopped

2 cloves garlic, minced

2 TB oil

1 14 oz can diced tomatoes

4 cups chicken broth + 1/2 cup to 1 cup water

2 bay leaves

some thyme, celery seed, cajun seasoning, dash of Kitchen Bouquet

1 TB salt

1 can or small refrigerated container crabmeat

 

Begin by making a roux: In a skillet melt butter; add flour stirring constantly over medium heat until it gets to a nice caramel color. Watch carefully so it won't get too dark and burn.

 

Pat dry shrimp and add to roux. Cook until shrimp begins to turn pink. Remove from heat and set aside.

 

In a large pot or Dutch oven heat the oil. Add okra, onion, green pepper and garlic.

Cook till tender.

Add chicken broth, water, diced tomatoes, bay leaves, salt and seasonings.

Stir well and add roux and shrimp.

 

Cook on low heat for about 20 minutes. Add crabmeat and simmer about 15 more minutes.

 

Serve over white rice.