Shrimp and Okra Gumbo

Shrimp and Okra Gumbo

Okra fresh from the garden.

When I decided that I’d like to come up with my version of the South Louisiana staple, Shrimp and Okra Gumbo, I consulted my darling husband first. He likes the viscous texture of boiled okra. And he rejected the inclusion of tomatoes and sausage— it’s not the way his mama made it. So I thought I’d experiment and make the gumbo his way and mine. I love tomatoes with okra; they’re kissing cousins, and something porky in the mix can’t be beat. I wasn’t going to eliminate either.

By now my gumbo was all kinds of wrong in Harris’s estimation. But I asked him to keep an open mind. When he got home from “school,” (he’s a technical instructor), he was super hungry as he doesn’t eat breakfast during the week and had to skip lunch for a meeting. He looked at the pots of gumbo on the stove and opted right away for my version. He didn’t even try the one sans tomatoes and sausage. We serve gumbo over rice, but you can keep it paleo by eliminating it or using cauliflower “rice.” Harris has decided he loves my recipe and gives it his ultimate compliment: “You can make this anytime. I could eat it every day.”

Yield: 4

Author: Louisiana Supper Club

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Shrimp and Okra Gumbo

Louisiana Wedding Soup. A perfect marriage between bayou classics.

prep time: cook time: total time:

ingredients:

• 2 cups of seafood or chicken stock and 2 cups water
• 1 tbsp olive oil
• 2 cups fresh okra sliced
• 1 slice bacon chopped
• 1 medium onion chopped
• 2 stalks celery chopped
• 1 small green bell pepper chopped
• 2 cloves garlic or shallot
• Cajun or Creole seasoning to taste (or use salt, pepper and caynne)
• 2 tbsp olive oil
• 1 can Ro*tel (optional, you can leave it out if tomatoes are not your jam)
• 1 lb shrimp peeled and de-veined
• 4 oz smoked sausage cut into bite-sized pieces
• 1/2 cup parsley minced
• 2 green onions minced

instructions:

How to cook Shrimp and Okra Gumbo

1. 1. In a skillet large enough to hold the okra in a single layer, add olive oil over medium heat. Add okra and cook, stirring occasionally for 10- 12 minutes, until fully cooked and vegetable shows no sign of stickiness. Remove from heat and set aside.
2. 2. In a Dutch oven or other large pot, sauté bacon over medium heat until partially rendered, about 2 minutes. Add onion and sauté 5 minutes. Add celery, green pepper, garlic and seasoning. Cook for 10 minutes, stirring occasionally.
3. 3. Add tomatoes, stock and water combination, okra and sausage. Simmer for 15 minutes, stirring occasionally.
4. 4. Add shrimp and cook just until shrimp turns pink, about 3-4 minutes. Taste and correct for seasoning.
5. 5. Garnish with parsley and green onions.

Calories

496

Fat (grams)

25

Sat. Fat (grams)

6

Carbs (grams)

19

Fiber (grams)

4

Net carbs

15

Sugar (grams)

7

Protein (grams)

50

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Shrimp and Okra Gumbo—Fresh and ready to eat!

Per serving: 295 calories, 15g fat, 24g protein, 11 net grams carbohydrate