Recipe: Okra Gumbo

After always having southern traditional foods for Christmas, i.e., ham, sweet potatoes, green beans, I was intrigued when a co-worker shared that her family serves gumbo on Christmas Eve. It sounded good to me and I had recently received an okra gumbo recipe via email. This recipe was attributed to Nathaniel Burton, former executive chef at Broussard's in New Orleans, LA, and from the book Creole Feast by Nathaniel Burton and Rudy Lombard.

Have you ever eaten okra and tomatoes over rice? This reminded me a tastier version of that dish.  While I always enjoy shrimp, I think it was the butter that added the most flavor.

Okra Gumbo 

2 pounds medium-size fresh shrimp (with shells)
1 gallon chicken stock
1/3 cup butter
3 pounds okra, sliced (I used frozen okra.)
1 large onion, finely chopped
1 green pepper, finely chopped
1 clove garlic, minced
2 tablespoons chopped parsley
1 1/2 cups canned tomatoes (1-2# can)


Peel and clean shrimp. Put shells in the chicken stock and boil at least 10 minutes. Strain and set aside. Melt the butter in a soup pot. Add the okra, onion and green pepper and saute until liquid has evaporated. Add garlic and chopped parsley and cook for about 2 minutes more, then add the strained chicken stock and the tomatoes. Stir thoroughly and add the shrimp. Cook over medium heat for about 30 minutes. Serve with rice.

Makes 10 servings