This stew is rich in the flavors of the shrimp and smoked sausage. The okra and a darkened roux give it a thick depth and the dish is finished with rice.
Course: Main Course, Soup
Keyword: mardi gras, New Orleans dish
Author: Marisa Franca @ All Our Way
1poundmedium shrimp31-35 count peeled, deveined and sliced in half lengthwise -- they'll curl up when cooked.
4-5oz.of kielbasa sausage sliced then sliced again in half moonsyou can also use andouille sausage**
6strips1/2 lb. thick-sliced bacon
1/2cupred bell pepperdiced
3jalapeno pepperswe left the seeds in -- we like it HOT!
3Tablespoonsfresh lemon juice
3cupsbottled clam juice
1 1/2cupslow-sodium chicken broth
1cupfrozen sliced okra
1/4cupscallionsgreen onions thinly sliced white and green part
Brown Rice made according to package directionswe like to make extra so we have it for other dishes We like to add a scoop to the plated gumbo
An alternate method is to add 1/2 cup converted-style rice at the final boil with clam juice and broth.
Chopped celery leaves for garnish
Slice the shrimp in half lengthwise and set aside
Fry bacon until crisp in a large soup pot over medium-high heat. Remove the bacon with a slotted spoon and let drain on paper towels and set aside. Pour off bacon drippings, reserving 5 Tablespoons. Return the pot to the burner.
Saute shrimp in 2 Tablespoons drippings for 3 minutes over medium heat, stirring constantly. Remove shrimp and set aside.
Saute onion, celery, bell pepper, and garlic in 3 Tablespoons drippings for 3-4 minutes, stirring constantly.
Combine flour and seasonings; stir into vegetables. Cook 2 minutes, stirring constantly.
Deglaze with lemon juice, sherry, and Worcestershire, scraping up bits from the bottom of the pot.
Add the clam juice and broth ( also the 1/2 cup converted rice if you want it cooked in the gumbo) Bring to a boil, cover, reduce heat to low, and cook 20 minutes.
Stir in okra, scallions, shrimp, and bacon.
Remove from heat and let sit for 5 minutes.
To serve you can pour the gumbo over a serving of rice or you can add a scoop of rice on top of the gumbo like we did.
Garnish with celery leaves.
* Don't cook the okra too long - it will turn stringy.
** We use kielbasa sausage instead of andouille because we find it has less fat in it.
***Whenever we make a dish we have all the items prepped ahead of time. For instance, we will mix the flour with the seasoning in a dish and in a measuring cup we will have the deglazing liquid ready to pour into the pot.
Inspired by a gumbo recipe in Cuisine At Home - June 2003 issue.