Hearty slow-simmered traditional gumbo served ladled over steamed white rice. Traditionally made with smoked ham, jumbo shrimp, okra, and just a hint of Cajun seasoning for that spicy kick. Perfect for Mardi Gras season…or anytime you’re hungry!
Why Try? Celebrate the rich heritage of Mardi Gras and the great city of New Orleans with this rich, satisfying stew that’s a meal in itself.
- 1/2 teaspoon hot pepper sauce
- 2 cups frozen sliced okra
- 1 pound raw peeled and de-veined shrimp
- 9 tablespoons olive oil
- 1/2 cup all-purpose flour
- 1 cup diced onions
- 3/4 cup fine diced ham
- 1/2 cup fine diced celery
- 1/2 cup diced green bell pepper
- 3 tablespoons minced garlic
- 2 quarts chicken broth
- 1 cup canned, diced tomatoes, drained
- 1 tablespoon Worcestershire sauce
- 4 dried bay leaves
- 1 tablespoon minced fresh basil
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh oregano
- 2 teaspoons dried Cajun seasoning
- 1 teaspoon salt
- 4 cups cooked long-grain white rice, warm
- 1/2 cup sliced green onions
- 1 To prepare roux, heat 6 tablespoons olive oil in small heavy pan; add flour and whisk over medium heat, stirring constantly, until roux is a dark caramel color and has a toasted nut aroma. Remove from heat and reserve.
- 2 In a heavy 4-quart soup pot (or gumbo pot), heat 3 tablespoons olive oil over medium-high heat; add onions and sauté until translucent.
- 3 Add ham, celery, green peppers, and garlic; sauté for 3 minutes or until vegetables are tender.
- 4 Add reserved roux and stir until all vegetables are coated.
- 5 Slowly whisk in chicken broth; add tomatoes, Worcestershire sauce, hot pepper sauce, bay leaves, basil, thyme, oregano, okra, Cajun seasoning and salt.
- 6 Stir until blended, bring to boil, reduce heat and simmer for 15 minutes. Add shrimp and simmer an additional 10 minutes. Remove bay leaves.
- 7 To serve, portion rice in bowls and top with gumbo; garnish with minced green onions.