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Shrimp and Okra Gumbo



3 pounds 36-42 shrimp, peeled & deveined, smoked


1 cup grapeseed oil

1 ½ cups all-purpose flour

2 tablespoons grapeseed oil

1 tablespoon minced garlic

1 large green bell pepper, chopped

1 large red bell pepper, chopped

1 medium yellow onion, chopped

4 ribs celery, diced

1 tablespoon Creole seasoning (such as Tony Chachere)

1 tablespoon sassafrass, filé

1 cup tomatoes, chopped

6 (each) bay leaves

1½ pound okra, sliced

5 quarts shrimp stock

Louisiana hot pepper sauce, to taste

Worcestershire sauce, to taste

Kosher salt, to taste

Black pepper, to taste


White rice, as needed

2 bunches green onions, chopped


  1. Prepare brown roux; reserve until needed.
  2. In a heavy bottomed pot at medium high heat add grapeseed oil, garlic, green and red bell peppers, celery and onion; sauté 3 minutes, or until vegetables are tender. Add Creole seasoning, sassafrass and mix well. At this point, add tomatoes, bay leaves and sliced okra.
  3. Pour in reserved stock and bring to a simmer.
  4. Add roux ¼ of cup at a time whisking vigorously until roux is incorporated. Reduce heat to low and simmer 30 to 45 minutes constantly skimming the scum.
  5. Stir in smoked shrimp, hot sauce, Worcestershire, salt and pepper.
  6. Serve with white rice and green onions.
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