A simple but robust gumbo, full of greens (good for ya!)
In small skillet make a medium (peanut-butter-colored) roux of 2 tablespoons oil and flour. Add onions, bell pepper and celery and cook until onions are translucent, about 5 minutes. Remove from heat.
- 4 tablespoons oil, divided
- 2 tablespoons flour
- 1-1/2 pounds uncooked shrimp, peeled and deveined
- 1 bunch collard greens, washed, stemmed and torn
- 1 pound okra, trimmed and cut into 1/2" pieces (or 1 pound frozen cut okra)
- 2 onions, chopped
- 1 green bell pepper, chopped
- 4 ribs celery, chopped
- 1 pound (16 ounces) whole canned tomatoes, undrained
- 1-1/4 quarts shrimp stock
- 3 cloves garlic, crushed
- 1 bay leaf
- 1-2 teaspoons Creole seasoning blend
- Tabasco or Crystal hot sauce, to taste
- Salt and freshly ground black pepper, to taste
In 4-quart stockpot, cook okra over medium heat in remaining 2 tablespoons of oil, for about 10 minutes. Add collards and stock, bring to a boil, reduce heat to medium and cook for 15 minutes. Add roux-vegetable mixture, tomatoes, garlic, red pepper sauce, bay leaf, Creole seasoning, salt and pepper. Stir to combine. Continue to simmer for about 20 minutes. Add shrimp, cover and cook slowly for 10 minutes.
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