OKRA GUMBO

SOURCE: LEAH CHASE. THE DOOKY CHASE COOKBOOK.

Ingredients

1/4 cup/60 mL vegetable oil

12 cups/1.4 kg thinly sliced okra

3 medium-sized crabs, preferably Chesapeake OR blue crabs

1 1/2 cups/78 grams finely chopped onions

1/2 cup/60 grams finely chopped green bell peppers

1/2 cup/50 grams finely chopped celery

2 tablespoons/35 grams tomato paste

6 cups/1.5 L water

1 teaspoon/2 grams red chili flakes

1/2 teaspoon/1 gram cayenne pepper

1 teaspoon/4 grams paprika

1 teaspoon/3 grams finely chopped garlic

1 teaspoon/1 gram thyme, preferably picked fresh on the same day for best results

1 tablespoon/18 grams salt

2 large bay leaves

2 cups/450 grams peeled and deveined shrimps

Specific Equipment

Heavy-duty pot, preferably a cast-iron OR cast-aluminum pot

Serves 4 to

Instructions

1. Pour the vegetable oil into a heavy-duty pot set over moderate heat. Sauté in the okra for 20 minutes, stirring constantly to prevent the okra pieces from sticking and scorching, or until the okra is tender.

2. Sauté in the crabs, onions, green bell peppers, and celery for 15 minutes, constantly stirring, or until the okra pieces are soft. Stir in the tomato paste until well-blended.

3. Pour in the water and stir in the red chili flakes, cayenne pepper, garlic, thyme, salt, and bay leaves until well-blended. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, or until the gumbo has slightly thickened. Stir in the shrimps and simmer for another 10 minutes, stirring occasionally or until shrimps are fully cooked.

4. Remove the pot from heat and pour the gumbo into individual bowls.