CHARLESTON GUMBO WITH SHRIMP AND OKRA
Different regions of the country have differences in cooking gumbo. In Charleston, gumbo is at its best during the shrimping season because Charleston gumbo depends more on the catch of the day as well as the produce in season. Gumbo in Charleston is slow cooked with much attention being paid to the sauce. We thicken the gumbo with a roux of flour and water, not file as in Louisiana-style gumbo, because this is not native to SC. In Charleston, gumbo is put over rice for a complete meal. Now that's Geechee! Serve over white rice or with cornbread if desired.
Provided by Geechee Girl
Categories 100+ Everyday Cooking Recipes Special Collection Recipes New
Time 1h45m
Yield 12
Number Of Ingredients 19
Steps:
- Prepare seasoning mixture: mix salt, garlic powder, black pepper, cayenne, chili powder, and paprika together in a bowl. Set aside.
- Prepare gumbo: melt butter in a saucepan over medium heat. Add onion, bell pepper, and celery; saute until onion is translucent, 5 to 7 minutes. Add seasoning mixture and stir until vegetables are well coated. Stir in 1 tablespoon flour and mix until combined, being careful not to burn. Slowly add chicken stock.
- Transfer mixture to a Dutch oven or large stockpot. Cover and cook over medium heat until reduced slightly, about 30 minutes. Add tomato paste and stir until dissolved. Add tomato sauce, cover, and cook until reduced slightly, about 15 minutes.
- Add okra and corn. Cook, stirring occasionally so veggies don't stick to the bottom of the pot, until okra is tender, 5 to 10 minutes.
- Season shrimp with seafood seasoning. Add to the pot. Cover and cook until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes. Taste and adjust seasoning, if desired.
- Combine water and remaining 1 tablespoon flour to make a roux. Add to gumbo as needed and cook until thickened to desired consistency.
Nutrition Facts : Calories 234.7 calories, Carbohydrate 25.2 g, Cholesterol 183 mg, Fat 6 g, Fiber 5.1 g, Protein 23.2 g, SaturatedFat 2.9 g, Sodium 1868 mg, Sugar 6.5 g
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Dwight Lewis
[email protected]This gumbo is a great way to warm up on a cold day.
Therese Pickard
[email protected]I've never had gumbo before, but this recipe makes me want to try it.
Maxamed Cllaahi
[email protected]I'm not sure how this recipe got so many good reviews. I thought it was terrible.
DRAGON
[email protected]I can't wait to try this gumbo! It looks so delicious.
Amie Browne
[email protected]This is the best gumbo I've ever had! I'll definitely be making it again.
allan Gaming
[email protected]I'm so glad I found this recipe! I've been looking for a good Charleston gumbo recipe for ages.
Ayeobasan Sunday
[email protected]This gumbo is a waste of time and money. Don't bother making it.
Jeetendra Chetri
[email protected]I didn't like this gumbo at all. It was too spicy and the okra was slimy.
Kimberly Dodds
[email protected]This gumbo is just okay. I've had better.
Setaita siaki Manu
[email protected]Overall, I thought this gumbo was pretty good. It's not the best gumbo I've ever had, but it's definitely worth trying.
Christian Lindstrom
[email protected]I found that this gumbo was a bit too thick for my taste. I would recommend adding more water or broth to thin it out.
murano gbolahan
[email protected]This gumbo is a bit spicy for my taste, but I still enjoyed it. I would recommend using less cayenne pepper if you don't like spicy food.
Sabila Bibi
[email protected]I'm not a big fan of okra, but I actually really enjoyed it in this gumbo. It added a nice texture and flavor.
George Brasher
[email protected]I love that this gumbo is made with fresh ingredients. It really makes a difference in the flavor.
Alexander MacDonald
[email protected]This gumbo is the perfect comfort food for a cold winter day.
Sibonele Mhlaba
[email protected]I made this gumbo for a party last weekend, and it was a huge hit! Everyone raved about how delicious it was.
Emon Hawladar
[email protected]This gumbo is a great way to use up leftover shrimp and okra. It's also a very affordable meal, which is always a plus.
Paxton Caughey
[email protected]I've tried a lot of gumbo recipes, but this one is by far the best. It's so easy to make, and the results are always amazing. I love serving it with a side of rice and cornbread.
The Dev Nut
[email protected]This gumbo is a real winner! The flavors are rich and complex, and the shrimp and okra are cooked to perfection. I especially love the addition of the andouille sausage, which gives the gumbo a nice spicy kick.