Shrimp and Okra Gumbo

Ingredients

Seasoning Mix
• 2 bay leaves
• 2 teaspoons salt
• 3/4 teaspoon dried thyme leaves
• 3/4 teaspoon dried basil leaves
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon white pepper

• 10 cups seafood stock, divided (see recipe)
• 1 cup canola oil
• 1 1/4 cups all purpose flour
• 2 cups finely chopped onions
• 1 cup finely chopped green bell peppers
• 1/2 cup finely chopped celery
• 1 large jalapeño pepper, seeded and minced
• 5 garlic cloves, minced
• 1 1/2 pounds fresh or frozen okra, sliced (and thawed if frozen)
• 3 pounds medium shrimp, peeled
• 1/2 cup thinly sliced green onions
• 1 tablespoon Lea & Perrins (Worcestershire sauce)
• Baked Rice, for serving (see recipe)

Instructions

In a small bowl, thoroughly combine seasoning mix; set aside. In a large Dutch oven or stockpot, bring 8 cups seafood stock to a simmer over medium heat; reserve additional 2 cups stock. In a large heavy skillet, preferably cast iron, make a roux by heating the oil over high heat until it begins to smoke. Gradually add the flour, whisking carefully and vigorously after each addition until smooth. Continue whisking until the roux is the color of milk chocolate. Lower heat to medium and add the onions, bell peppers, celery and jalapeño peppers. Cook, whisking constantly until the vegetables begin to soften, about 5 minutes. Add garlic and 2 teaspoons reserved seasoning mix; cook an additional 2 minutes. Increase heat on stock to medium-high. Once stock comes to a strong simmer, gradually add roux mixture, whisking with each addition until dissolved; return to a boil. Reduce heat to a simmer and cook, stirring occasionally, for 40 minutes. Add okra and reserved 2 cups seafood stock. Cook, stirring occasionally, an additional 20 minutes. Add shrimp, green onions and Lea & Perrins and cook for 10 minutes more. Adjust seasoning, if necessary. Serve over Baked Rice. Makes 8-10 servings.

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