Shrimp and Okra Gumbo with Tomatoes

I wasn't going to post a gumbo recipe until much later, but I was asked by a reader to lend a hand.  I have made a variety of different gumbos over the years using as many recipes.  This is a good one to start with.  It's classic in terms of using okra.  I add the tomatoes for body, rich flavor, and because I was raised in the "Creole Tomato's" birthplace.  I add the shrimp toward the end so that they do not become mush over the cooking process.  Rice is almost always served with gumbo.  But, if you feel adventurous, try grits, polenta, mashed potatoes, or crumbled corn bread.

SHRIMP AND OKRA GUMBO GUMBO WITH TOMATOES

PREPARATION

1 LB FROZEN OKRA - SLICED

1/4 CUP TOMATO PASTE

1/2 CUP VEGETABLE OIL

1 LB RAW SHRIMP - 21/25 COUNT

1/2 CUP FLOUR

1/3 CUP ONION - SMALL DICE

1/3 CUP CELERY - SMALL DICE

1 GALLON SHRIMP STOCK (SEE RECIPE ON BLOG)

1 CUP FRESH TOMATOES - SMALL DICE

1/2 TSP GRANULATED GARLIC

1/2 TSP GRANULATED ONION

1/2 TSP DRIED THYME LEAVES

1/2 TSP PAPRIKA

3 EA BAY LEAVES

1TBSP CREOLE SEASONING

PINCH CAYENNE PEPPER

1 TSP KITCHEN BOUQUET (OPTIONAL FOR COLOR)

1/4 CUP GREEN ONIONS - SMALL SLICE

1/2 TSP GUMBO FILE

COOKING INSTRUCTIONS

• PREHEAT OVEN TO 400 DEGREES
• MIX OKRA AND TOMATO PASTE IN MIXING BOWL AND SPREAD ONTO GREASED ROASTING PAN
• PLACE ON MIDDLE RACK IN OVEN AND COOK FOR APPROXIMATELY 20-30 MINUTES UNTIL THE TOMATO PASTE BEGINS TO BROWN
• REMOVE FROM OVEN AND DEGLAZE WITH SHRIMP STOCK MAKING SURE TO SCRAPE THE BOTTOM OF THE PAN TO RELEASE PARTICLES
• SET ASIDE UNTIL TIME TO USE
• HEAT OIL IN DUTCH OVEN OR SOUP POT OVER MEDIUM LOW HEAT FOR 2 MINUTES
• ADD SHRIMP AND COOK ON BOTH SIDES UNTIL PINK
• REMOVE AND SET ASIDE UNTIL READY TO USE
• ADD FLOUR TO OIL
• STIR WELL WITH WHISK OR SPOON AS YOU COOK THE ROUX FOR 15-20 MINUTES UNTIL THE ROUX BECOMES FRAGRANT AND IS THE COLOR OF PEANUT BUTTER
• ADD ONION, CELERY, AND BELL PEPPER  AND COOK FOR 3 MINUTES
• ADD THE OKRA MIX FROM THE ROASTING PAN AND THE TOMATOES TO THE SOUP POT STIRRING WELL
• ADD GRANULATED GARLIC AND ONION,  PAPRIKA, CREOLE SEASONING, THYME, BAY LEAVES, AND CAYENNE PEPPER
• INCREASE HEAT TO HIGH AND BRING TO BOIL
• REDUCE HEAT TO LOW AND SIMMER UNCOVERED FOR 2 HOURS STIRRING EVERY 15 MINUTES
• ADD SHRIMP, GREEN ONIONS, KITCHEN BOUQUET, AND GUMBO FILE AND COOK FOR AN ADDITIONAL 5 MINUTES

PREP TIME - 2 HOURS 30 MINUTES

YIELD - APPROXIMATELY 6 QUARTS