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

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Read more

Basic Muffin Mix

(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…

Read more

Streusel

Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

Read more