by Bill Whitney

Created on: April 16, 2008   Last Updated: September 29, 2009

Is there any way to fix shrimp or prawns that isn't good? If there is I sure haven't found it. If you are crazy about prawns or shrimp like I am, you will certainly like this recipe I came up with for shrimp and okra gumbo. It is definitely Creole or Cajun and it is good for you and quite spicy. We love it anytime but it is especially good on a cold and blustery day in Colorado and those type of days are just around the corner. It fills you up and it warms your soul. It makes a very good thing to take in a Thermos for a hot lunch the next day if you have to take a lunch to work.

SHRIMP AND OKRA GUMBO

4 tbsp of vegetable oil
1 quart fresh okra or 32 oz frozen okra, cut up
1 large onion, chopped (I like to use a purple onion)
1/3 bell pepper chopped
3 fresh tomatoes, peeled and diced
1 lb fresh prawns or shrimp. peeled and deveined
1/2 tsp salt or to taste
1/4 tsp black pepper
3/4 tsp Tony Chachere's Creole Seasoning
6 cups cold water.

Heat oil in a skillet, stir and cook the okra and onion until wilted. Place in a deep soup pot. Add the bell pepper and the fresh tomatoes. Stir and cook 5 minutes. Add the prawns, salt, pepper, and water. Bring to a boil, the reduce heat and simmer for 45 minutes. serve with a scoop of hot cooked white rice in a soup bowl.

Many gumbos start out with a roux for thickening but this recipe uses the okra for thickening. This is especially good with a good crusty French bread or some fresh home made corn bread with some cheddar cheese melted in it. You can add or or subtract spices to your liking. I usually dice up a couple of jalapenos in mine to give it a little more kick.

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