Creole Shrimp and Okra Gumbo

Another family favorite, Creole Shrimp and Okra Gumbo, is a spicy, yet savory dish that is out of this world. I like to make a big pot of this recipe on Friday, and watch it disappear over the weekend. It was one of my mother's favorites and is very popular at my house. Serve with hot cooked rice, a tossed salad, and crusty French bread, for a hearty meal.

Creole Shrimp and Okra Gumbo

2 lbs. medium shrimp, peeled and deveined
1 carton oysters, with liquid
5 tbs.'s vegetable oil
5 tbs.'s flour
1 cup each, onions, bell peppers, and celery
1 lb. fresh okra, sliced
2 tbs.'s olive oil
3 cloves garlic, minced
1 can Rotel tomatoes w/ green chilies
2 quarts of seafood stock or water
1 tbs. vinegar
1 tbs. Worcestershire sauce
2 tbs. creole seasoning
3 bay leaves
1/2 cup each, chopped green onions and fresh parsley
Salt and hot sauce to taste

Season shrimp with the creole seasoning and set aside. In a large heavy pot, on medium heat, make a light roux with the flour and vegetable oil. Stir constantly until roux becomes golden brown. (about 10 minutes) Lower heat and add the onions, bell peppers, and celery, and stir for 5 minutes. Add the tomatoes and garlic, and cook for 10 more minutes. Slowly add the warm stock or water, oyster liquid, Worcestershire sauce, bay leaves, and hot sauce, and simmer for 30 minutes. Meanwhile, saute the okra in the olive oil and vinegar, in large skillet for 30 minutes, stirring occasionally. Add the seasoned shrimp and okra to the gumbo pot and bring to a boil , lower heat and cook for 10 more minutes. Add the oysters, green onions, and parsley and simmer for 10 more minutes. Bon Appetit!

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