CHARLESTON GUMBO WITH SHRIMP AND OKRA

Charleston Gumbo with Shrimp and Okra image

Different regions of the country have differences in cooking gumbo. In Charleston, gumbo is at its best during the shrimping season because Charleston gumbo depends more on the catch of the day as well as the produce in season. Gumbo in Charleston is slow cooked with much attention being paid to the sauce. We thicken the gumbo with a roux of flour and water, not file as in Louisiana-style gumbo, because this is not native to SC. In Charleston, gumbo is put over rice for a complete meal. Now that's Geechee! Serve over white rice or with cornbread if desired.

Provided by Geechee Girl

Categories 100+ Everyday Cooking Recipes Special Collection Recipes New

Time 1h45m

Yield 12

Number Of Ingredients 19

Ingredients

1 tablespoon kosher salt
¾ teaspoon garlic powder
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
¼ teaspoon hot chili powder
¼ teaspoon ground paprika
¼ cup salted butter
1 medium onion, chopped
1 small bell pepper, chopped
1 stalk celery, chopped
2 tablespoons all-purpose flour, divided
2 cups chicken stock
4 ounces tomato paste
1 (16 ounce) can tomato sauce
1 ½ pounds Okra, raw
2 (16 ounce) cans whole kernel corn, drained
3 pounds medium raw shrimp, peeled and deveined
¼ cup seafood seasoning (such as Old Bay®)
½ cup cold water

Steps:

Prepare seasoning mixture: mix salt, garlic powder, black pepper, cayenne, chili powder, and paprika together in a bowl. Set aside.
Prepare gumbo: melt butter in a saucepan over medium heat. Add onion, bell pepper, and celery; saute until onion is translucent, 5 to 7 minutes. Add seasoning mixture and stir until vegetables are well coated. Stir in 1 tablespoon flour and mix until combined, being careful not to burn. Slowly add chicken stock.
Transfer mixture to a Dutch oven or large stockpot. Cover and cook over medium heat until reduced slightly, about 30 minutes. Add tomato paste and stir until dissolved. Add tomato sauce, cover, and cook until reduced slightly, about 15 minutes.
Add okra and corn. Cook, stirring occasionally so veggies don't stick to the bottom of the pot, until okra is tender, 5 to 10 minutes.
Season shrimp with seafood seasoning. Add to the pot. Cover and cook until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes. Taste and adjust seasoning, if desired.
Combine water and remaining 1 tablespoon flour to make a roux. Add to gumbo as needed and cook until thickened to desired consistency.

Nutrition Facts : Calories 234.7 calories, Carbohydrate 25.2 g, Cholesterol 183 mg, Fat 6 g, Fiber 5.1 g, Protein 23.2 g, SaturatedFat 2.9 g, Sodium 1868 mg, Sugar 6.5 g