I put the title of this recipe in quotations because well.. I don't actually know how healthy it is, nor would I really call it gumbo. It has shrimp, okra and started with onions, bell pepper & celery but that's about as far as it goes. The roux wasn't nearly cooked long enough to make it dark brown. If you guys are looking for a short cut recipe on gumbo, this is it. In all fairness, it was a fast and easy weeknight recipe.
Justyn gave me the link to the recipe (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1973609) however I tweaked it to make it easier. The recipe tells you to make the roux and then set it aside. Uhm... let's make it a one pot meal shall we? Here's my take on the recipe.
Shrimp & Okra Gumbo
2 tablespoons canola oil, divided
3 tablespoons all-purpose flour
1/2 box of chicken broth
1 cup chopped onion
4 ounces smoked ham, chopped
1 cup chopped red bell pepper
4 ribs of celery diced
1/2 teaspoon dried thyme
5 garlic cloves, minced
1 bag of frozen sliced okra
1/2 tbsp red chili flake
salt & pepper to taste
1/4 tsp ground allspice
1 (28-ounce) can diced tomatoes
1 lb. peeled and deveined large shrimp
chopped fresh flat-leaf parsley for garnish
1) Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add flour; cook 1 minute or until lightly browned, stirring constantly with a whisk.
2) Add onion, ham, bell pepper and celery and cook until veggies are slightly tender. Then add garlic, red chili flake, thyme & all spice and cook until fragrant.
3) Deglaze pot with chicken broth. Stir until combined and then add the can of diced tomato.
4) Bring it up to a boil and then drop it down to a simmer. Simmer for 10 minutes or until veg is tender.
5) Add okra and cook for 5 minutes to heat through. Then add shrimp and cook for another 5 minutes or until cooked.