This Southern classic is a delightful blend of flavors and textures that will transport you to the warm and welcoming ambiance of the Palmetto State. Indulge in a hearty bowl of this soulful dish, where succulent shrimp, tender okra, and an array of aromatic spices come together in perfect harmony. Whether you’re a seafood lover or a fan of comforting Southern cuisine, this recipe will guide you through creating a gumbo that captures the essence of South Carolina’s culinary heritage. Get ready to treat your taste buds to a symphony of flavors that will leave you craving for more. Let’s dive into the heart and soul of South Carolina with each comforting spoonful.
- 1 pound large shrimp, peeled and deveined
- 1 cup okra, sliced
- 1 green bell pepper, diced
- 1 onion, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes
- 4 cups chicken or vegetable broth
- 1/4 cup all-purpose flour
- 1/4 cup vegetable oil
- 2 tablespoons Worcestershire sauce
- 1 tablespoon hot sauce (adjust to your preferred heat level)
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Cooked white rice, for serving
- Fresh parsley, chopped (for garnish)
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the flour and whisk continuously to make a roux. Cook the roux until it turns a dark caramel color, being careful not to burn it.
- Add the diced onion, bell pepper, celery, and minced garlic to the pot. Sauté until the vegetables become tender and fragrant.
- Stir in the diced tomatoes, Worcestershire sauce, hot sauce, Cajun seasoning, dried thyme, salt, and black pepper. Cook for a few minutes to allow the flavors to meld together.
- Slowly pour in the chicken or vegetable broth while whisking continuously to avoid lumps. Bring the mixture to a boil.
- Reduce the heat to low and let the gumbo simmer for about 30 minutes, allowing the flavors to develop.
- Add the sliced okra to the pot and simmer for an additional 10 minutes until the okra is tender.
- Finally, add the peeled and deveined shrimp to the pot and cook for 4-5 minutes until they turn pink and are cooked through.
- Taste the gumbo and adjust the seasoning if needed.
- Serve the Shrimp and Okra Gumbo over a bed of cooked white rice. Garnish with fresh chopped parsley for a pop of color and freshness.
- Enjoy the comforting flavors of South Carolina with this irresistible Shrimp and Okra Gumbo. Each spoonful offers a taste of Southern charm that will warm your heart and satisfy your cravings.