Okra and Shrimp Cajun Gumbo

1. 1

   Peel the shrimp; toss the shells with 1/2 tablespoon Cajun seasoning. Put the seasoned shells in a pot with 3 quarts water, 1 tablespoon diced onion, and 1 tablespoon diced bell pepper. Bring to a boil, lower to a simmer, cover, and cook for at least 2 hours; the longer it cooks, the more flavorful the stock will be.

2. 2

   Meanwhile, gently run a knife along the backs of the shrimp to remove the vein; this also helps the shrimp plump nicely when cooked. Toss the shrimp with the remaining 1/2 tablespoon Cajun seasoning; refrigerate.

3. 3

   Melt the butter in a large pot over medium-high heat. Gradually add the flour, stirring constantly with a whisk or wooden spoon; keep cooking and stirring frequently until the roux turns brown and smells nutty, about 5 minutes. Add the remaining onion and bell pepper; cook, stirring, until the onion is translucent, 5 to 7 minutes. Stir in the tomato paste.

4. 4

   Slowly stir in the diced tomatoes, okra, and shrimp stock. Add the crab boil seasoning; bring to a boil. Reduce the heat to a simmer; cook, uncovered, stirring occasionally, about 1 hour. Stir in the shrimp; continue cooking until the shrimp are bright pink but not tough, about 20 minutes.

• Calories 327.78 kcal Moderate
• Protein 19.55 g Good Source
• Carbs 36.14 g Moderate
• Total Fat 12.36 g Moderate
• Saturated Fat 6.76 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 190.04 mg High
• Sodium 359.32 mg Moderate
• Fiber 2.8 g Moderate
• Sugar 17.65 g High
• Added Sugar 11.94 g High
• Calcium 92.04 mg Low Source
• Iron 1.22 mg Low Source
• Potassium 232.73 mg Low Source
• Vitamin A 40.79 mcg_rae Low Source
• Vitamin C 13.16 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Milk 🥛
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Onions 🧅