Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Shrimp and Okra Gumbo

Ingredients

½ cup Canola oil
¾ cup Flour
1 cup Onion, diced
½ cup Celery, diced
½ cup Bell pepper, diced
1 ½ cups Fresh okra, sliced
2 Tbsp Garlic, minced
1 ½ pounds Small shrimp
2 tsp Salt
1 ½ tsp Black pepper
2 tsp Creole Seasoning
1 tsp Thyme, dry
1 cup Tomatoes, diced
2 quarts Shrimp stock, hot
2 Tbsp Hot Sauce
½ tsp Cayenne pepper

Instructions

In a large skillet, combine oil and flour to make a dark roux. Cook over medium heat, stirring often until roux is very dark (be careful not to burn).

Add vegetables, garlic, spices and shrimp and continue to cook for five to seven minutes, stirring constantly to prevent burning. Meanwhile, bring shrimp stock and tomatoes to a boil. Slowly add roux mixture to boiling stock and mix well. Lower heat to a slow simmer, and cook 10 more minutes. Add hot sauce and cayenne pepper.

To serve, place ½ cup of cooked white rice in a bowl then pour 8-10 ounces of hot gumbo over the rice. Serve with toasted French bread.

Yield: 1 gallon

Recent Recipes

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

Read more

Pie Dough

This crust has been the base for countless savory pies over the years. The key is keeping the butter ice-cold and giving the dough enough time to rest in the refrigerator. For a little twist, add 1 tablespoon of freshly cracked black pepper or 2 tablespoons of finely chopped chives to the flour mixture.

Read more

Denver Omelet Quiche

I love quiche. To me, it’s great for breakfast, lunch, or dinner. In the morning, it’s perfect with fresh fruit. At lunch or dinner, it pairs well with a light salad. Never use the pre-shredded cheese in plastic bags from the dairy case. It's dusted with cellulose, which messes with the texture and flavor. Always grate cheese from a block. It’s an extra step but it will save money and taste so much better.

Read more