Updated: Mar 13
The original recipe for okra gumbo calls for making your own fish broth. Instead, I used to pre- made chicken broth to save time. This gumbo is very hearty, and it makes a big batch, a perfect dish that can be served as leftovers throughout the week. The combination of the different meats, ham and beef, with the shrimp and okra is wonderful because you get to taste the saltiness of the ham, the melt-in-your-mouth flavor of the beef and the sweetness of the shrimp. Growing up, I loved eating okra stew with rice, and this dish reminds me of those days. I think many people, my daughter included, would tell you that she prefers the okra fried. I do too, but this okra gumbo is a delicious option as well.
6 tablespoons olive oil
1/2 lb. beef stew meat, cut into 1/2-inch cubes
1/2 lb. ham
1/4 cup cooked bacon, chopped
1 large onion, chopped
1 green pepper, chopped
1/2 cup celery, diced
2 bay leaves
4 cloves garlic, chopped
1 (1 lb. can) crushed tomatoes
1- 1 1/2 cup chicken broth
1 (10 oz package) frozen okra
1/2 cup parsley, minced
1 pound shrimp, detailed, deveined and shelled
Yields: a serving for 6
Prep Time: 15 minutes
Cook Time: 1 hour and 30 minutes
Heat 2 tablespoons of oil in a large Dutch oven.
Add the bacon and the beef, browning them lightly.
Then, add the ham, onions, green pepper, celery bay leaves and garlic.
Cook until the onions are translucent.
Add the tomatoes and the 1/2 cup of broth with the salt.
Cover and simmer for an hour, stirring every now and then until the beef is tender.
Now, prepare the okra. In a saucepan, add 1 tablespoon of olive oil. Add the frozen okra and cook on medium heat until it’s slightly browned.
Add the shrimp and the parsley to the saucepan with the okra.
When the shrimp turns pink, add the mixture to the gumbo with another 1/2 cup of broth, or the rest of the broth if you desire your gumbo to be more liquid in consistency.
Cook for 5 minutes.
Serve warm topped with hot sauce.