- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
In this recipe from The Dooky Chase Cookbook, the legendary New Orleans chef Leah Chase used okra — and lots of it — to thicken this no-roux gumbo, along with the traditional Creole trinity of onions, bell peppers, and celery. Chase's recipe calls for shrimp and live blue crabs, but if those aren't available in your area, it's worth the splurge to get them shipped overnight from a fishery in Louisiana and revel in the distinctive flavor of the Gulf seafood.
Ingredient:
- 1/4 cup vegetable oil
- 3 pounds okra, thinly sliced crosswise
- 4 live blue crabs
- 1 1/2 cups finely chopped onion
- 1/2 cup finely chopped green bell pepper
- 1/2 cup finely chopped celery
- 2 tablespoons tomato paste
- 1 1/2 quarts water
- 1 teaspoon minced garlic
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 2 bay leaves
- Kosher salt
- 1 pound medium shrimp, shelled and deveined
- Steamed white rice, for serving
