Shrimp and Okra Gumbo Recipe

• 6 tablespoons butter

• 2 cups finely chopped onion

• 1 ½ cups finely chopped green bell pepper

• 1 ½ cups finely chopped celery

• 5 garlic cloves, minced

• 1 ½ teaspoons dried thyme

• 1 ½ teaspoons table salt

• 1 teaspoon freshly ground black pepper

• 3 (14.5-oz.) cans diced tomatoes

• 2 (16-oz.) packages frozen cut okra, thawed

• 1 (32-oz.) container chicken broth

• 2 bay leaves

• 2 pounds unpeeled, medium-size raw shrimp, peeled and deveined

• 1 tablespoon hot sauce

• 1 teaspoon filé powder

• Hot cooked rice

Directions

1. Melt butter in a large Dutch oven over medium; add onion and next 3 ingredients, and sauté 15 minutes or until vegetables are tender. Stir in thyme, salt, and pepper, and cook 1 to 2 minutes. Stir in tomatoes, okra, broth, and bay leaves.

2. Bring to a boil over medium-high; cover, reduce heat to low, and simmer 30 minutes. Add shrimp, hot sauce, and filé powder. Cook 3 to 5 minutes or just until shrimp turn pink. Remove and discard bay leaves. Serve over rice.

Active Time: 55 min   Total Time: 1 hr 30 min

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