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Shrimp and Okra Gumbo


For the roux:

1 cup grapeseed oil

1½ cups flour

For the gumbo:

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 filé

1 cup tomatoes, chopped

6 bay leaves

1½ pound okra, sliced

5 quarts shrimp stock

3 pounds (36-42 count) shrimp, peeled and deveined, smoked

Hot sauce to taste

Worcestershire sauce to taste

Kosher salt to taste

Black pepper to taste

To serve:

White rice

2 bunches green onions, chopped


  1. Prepare brown roux; reserve until needed.
  2. In a heavy bottomed pot over medium-high heat, add grapeseed oil, garlic, green and red bell peppers, celery and onion; sauté until vegetables are tender, about 3 minutes. Add creole seasoning and filé and mix well. Add tomatoes, bay leaves and sliced okra. Pour in shrimp stock and bring to a simmer.
  3. Add roux ¼ cup at a time, whisking vigorously until roux is incorporated. Reduce heat to low and simmer 30 to 45 minutes. Stir in smoked shrimp, hot sauce, worcestershire, salt, and pepper. Serve with white rice and green onions.
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