When the nasty, wintery weather starts hitting us hard, we do more cooking. We have to be inside anyway, so we make the most of it and involve everyone that’s here. Something with some spice and warmth heats us up from the inside when it is so bad outside! Shrimp Gumbo from the master of Louisiana cookery, Chef Paul Prudhomme was our choice as Winter Storm Hercules dumped on us.

Gumbo is the official cuisine of Louisiana.  The dish combines the ingredients and culinary practices of West African, French, Spanish, German, and Choctaw (Native American) cultures.  People from these cultures lived in close proximity in southern Louisiana in the early 18th century within a fairly small area and minimal mobility. This fostered an environment in which the cultures could influence each other and meld to create new traditions and cuisine. Gumbo gained more widespread popularity in the 1970s, when the United States Senate cafeteria added it to the menu in honor of Louisiana Senator Allen Ellender.  Louisiana-born chef Paul Prudhomme spurred further interest in gumbo in the 1970s and 1980s. A hearty gumbo keeps a body fueled for long hours of cold snow removal!

Shrimp & Okra Gumbo (Adapted from Chef Paul Prudomme’s Louisiana Kitchen)

Serves 4-6

• 2 tablespoons vegetable oil
• 1 1/4 pound okra, quartered lengthwise and sliced
• 3/4 teaspoon white pepper, divided
  

  We used fresh smoked kielbasa.

• 3/4 teaspoon cayenne pepper, divided
• 1/2 teaspoon black pepper
• 1 large, finely chopped onion (about a cup)
• 5 cups seafood or vegetable stock
• 1 cup diced tomatoes
• 1 teaspoon salt
• 1/2 teaspoon minced garlic
• 1/4 teaspoon dried thyme
• 4 tablespoons unsalted butter
• 1/2 pound Andouille smoked sausage or Polish kielbasa, cut into 1/4 inch slices
• 1/2 pound peeled & deveined medium shrimp
• 1 1/2 cups cooked rice

In a large saucepot, heat the oil over medium heat until it is hot then add a pound of the okra.  Cook for about 3 minutes, stirring occasionally.

Frozen okra works well if you can’t find fresh.

Add 1/2 teaspoon each of the white, cayenne and black pepper, stirring well. Continue cooking and stirring until the okra is well browned, about 10 minutes. Stir in the onions, cooking for 5 minutes and scraping the bottom of the pan well. Add 1/2 cup of the stock, cooking & stirring & scraping.  Stir in the tomatoes and cook the gumbo for an additional 8 minutes, still stirring & scraping the bottom.

Simmer it up!

Add in another cup of the stock, cooking & stirring for 5 minutes. Add in the last 1/4 teaspoon of white and red peppers and the salt, garlic and thyme. Add the butter and cook over high heat until the butter is melted, scraping the bottom of the pot well.

The butter adds a richness to the gumbo.

Add in the remaining 3 1/2 cups of stock, bringing it to a boil and stirring occasionally. Add in the sausage or kielbasa and return it to a boil. Reduce the heat and simmer for 45 minutes, stirring a bit.

The kielbasa came from a local farm that raises beef & pork.

Add the remaining 1/4 pound of okra and simmer for an additional 10 minutes. Add in the shrimp and return to a boil, then remove the gumbo from the heat.  Serve immediately by spooning 1 1/2 cups of gumbo into each bowl and mounding 1/4 cup rice on top.

We used stock instead of water to cook the rice for even more flavor.

Stay warm when the snowy weather hits!  ~Linda

Shrimp & Okra Gumbo (Adapted from Chef Paul Prudomme’s Louisiana Kitchen)

Serves 4-6

• 2 tablespoons vegetable oil
• 1 1/4 pound okra, quartered lengthwise and sliced
• 3/4 teaspoon white pepper, divided
• 3/4 teaspoon cayenne pepper, divided
• 1/2 teaspoon black pepper
• 1 large, finely chopped onion (about a cup)
• 5 cups seafood or vegetable stock
• 1 cup diced tomatoes
• 1 teaspoon salt
• 1/2 teaspoon minced garlic
• 1/4 teaspoon dried thyme
• 4 tablespoons unsalted butter
• 1/2 pound andouille smoked sausage or Polish kielbasa cut into 1/4 inch slices
• 1/2 pound peeled & deveined medium shrimp
• 1 1/2 cups cooked rice

In a large saucepot, heat the oil over medium heat until it is hot then add a pound of the okra.  Cook for about 3 minutes, stirring occasionally. Add 1/2 teaspoon of each of the white pepper and the cayenne pepper and all the black pepper, stirring well. Continue cooking and stirring until the okra is well browned, about 10 minutes. Stir in the onions, cooking for 5 minutes and scraping the bottom of the pan well. Add 1/2 cup of the stock, cooking and stirring & scraping.  Stir in the tomatoes and cook for an additional 8 minutes, still stirring & scraping the bottom. Add in another cup of the stock, cooking & stirring for 5 minutes. Add in the last 1/4 teaspoon of white and red peppers and the salt garlic and thyme. Add the butter and continue cooking over high heat until the butter is melted, scraping the bottom of the pot well. Add in the remaining 3 1/2 cups of stock, bringing it to a boil and stirring occasionally. Add in the sausage or kielbasa and return it to a boil. reduce the heat and simmer for 45 minutes, stirring a bit. Add the remaining 1/4 pound of okra and simmer for an additional 10 minutes. Add in the shrimp and return to a boil, then remove from the heat.  Serve immediately by spooning 1 1/2 cups gumbo into each bowl and mounding 1/4 cup rice on top.