Servings: 8 servings
Calories: 366kcal
Ingredients
- 1 lb okra, sliced
- ½ cup avocado oil, plus extra for coating okra
- ¼ cup butter
- 1 cup flour
- 1 med onion, diced
- 1 green bell pepper, diced
- 2-3 stalks celery, diced
- 5-6 cloves garlic, minced
- 1 tablespoon filé
- 4-6 cups chicken broth
- 1 tablespoon cajun seasoning see below
- 2 bay leaves
- 2 lbs shrimp, peeled and deveined
- sliced green onions and fresh parsley, for topping
- cooked white rice, for serving
Instructions
The Okra
- Toss the sliced okra in a bit of avocado oil, kosher salt, and pepper. Roast in a preheated 400° oven for 25 minutes. Set aside.
The Roux
- In a large braiser on medium heat, melt the butter along with the avocado oil.
- Add flour, stirring to combine. Be patient and continue to stir. Don't walk away from the roux. This step will take about 30-45 minutes of continuous stirring or until the roux becomes the color of a milk chocolate bar.
The Gumbo
- After the roux color has developed, add in the green bell pepper, onion, and celery, cooking until they start to soften.
- At this point, add the Cajun Seasoning and filé. Next goes in the garlic for a quick few minutes.
- Slowly stir in the hot broth, stirring to prevent any lumps. Toss in the bay leaves and let the gumbo simmer for 10-15 minutes.
- Once the gumbo has thickened a bit, add the okra and shrimp to the pot, cooking until the shrimp are just done.
- Spoon gumbo over cooked rice. Top with sliced green onion and fresh parsley. Enjoy!
Notes
Nutritional information does not include rice.
Use cauliflower rice for a lower-carb serving option.
Nutrition
Serving: 1serving | Calories: 366kcal | Carbohydrates: 20g | Protein: 27g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 200mg | Sodium: 631mg | Potassium: 608mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1118IU | Vitamin C: 27mg | Calcium: 142mg | Iron: 2mg
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