Shrimp, Okra and Spinach Gumbo
There it is my friends. Shrimp, Okra and Spinach Gumbo.
Made with love, using this week’s 2 secret ingredients…spinach and Pacific Naturals Creamy Tomato Soup. I decided to substitute the creamy Tomato Soup for the traditional gumbo canned, crushed or fresh tomatoes…and the results…amazing!
It was a risk…and I’m glad I took it!
When I first heard the 2 secret ingredients for this round, I really wanted to do something other than soup. I thought about using the soup as a base for baking something, or marinating something, or stuffing something. But in the end…the soup concept won out. But in the form of a gumbo. (Which for the record is way to thick and hearty to be classified as a soup, or even a stew. Gumbo is in a class all by itself.) So I guess I ended up not making a soup after all.
The Gumbo Trio: Green Peppers, Onions, Celery. As long as you have these ingredients, you’ve got a gumbo! Well these, and the roux.
With that, I leave you with the recipe…
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1 cup canola or vegetable oil
1 cup flour
4 celery stalks, chopped
1 large white onion, chopped
3 green bell peppers, seeded and chopped
5 garlic cloves, crushed
1 box Pacific Naturals Chicken Broth
2 12 oz. bags of frozen okra
2 cups packed fresh spinach, sliced into strips
1 box Pacific Naturals Creamy Tomato Soup
3 Tablespoons Tony Chachere's creole seasoning (More if you can take the heat)
2 pounds raw shrimp, fresh or frozen, deveined and peeled
Salt and pepper to taste
1. Prepare the roux. In a large Dutch oven, heat the oil over medium high heat for 3-4 minutes. Stir in the flour and stir every minute or so for 10-15 minutes. For the perfect roux, stir continuously...but in the imperfect kitchen, stirring every minute will keep the roux from burning on the bottom of the pan.
2. Once the roux begins to deepen in color and turn a golden brown, add the chopped celery, chopped onion, chopped bell peppers, and crushed garlic. Stir into the roux and let cook for about 5 minutes. Then stir in the Pacific Naturals chicken broth and frozen okra. Let cook for another 10 minutes, or until okra have thawed and turned a brighter green color. Add the sliced spinach leaves on top and then pour in the Pacific Naturals Creamy Tomato Soup. Stir the gumbo together and let cook over medium heat for about 5-10 minutes, or until the gumbo begins to bubble.
3. Once the gumbo is bubbling, stir in the peeled and deveined shrimp and reduce heat to low and simmer for 10-15 minutes. Cover the gumbo if you plan to simmer it longer.
4. Serve Shrimp, Okra and Spinach Gumbo with white rice and green onion garnish. Enjoy!