These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Seafood and Okra Gumbo

From Statesboro Market2Go

<p>Made with wild-caught shrimp and locally grown okra, this seafood soup is a wonderfully cozy meal for rainy weather! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: spicysouthernkitchen.com (Entered by Ariana Giddens)
Serves: 8


Ingredients
1/2 cup Vegetable oil
3 tablespoons Vegetable oil
1 pound Okra (sliced)
4 tablespoons Butter
1 cup Flour
2 cups Onion (diced)
1 1/2 cups Bell pepper (diced)
1/2 cup Celery (diced)
14 ounces Tomatoes (diced, original recipe uses canned)
4 cups Shrimp broth or chicken broth
2 Bay leaves
1 teaspoon Salt
1 teaspoon Cajun or Creole seasoning
1 teaspoon Hot sauce
1/2 teaspoon Dried thyme
1/2 teaspoon White pepper
1 pound Lump crab meat
1 pound Shrimp (peeled & deveined)
1 pint Freshly shucked oysters with liquor
2 tablespoons Chopped fresh parsley
Rice (for serving)

Step by Step Instructions
  1. Heat 3 tablespoons of oil in a nonstick skillet over medium heat. Add the okra and cook for 25 to 30 minutes stirring frequently.
  2. While the okra cooks, heat the butter and remaining oil in a Dutch oven. Once the butter has melted add the flour and cook on medium low, stirring, for 30 minutes.
  3. Add the onion, bell pepper, and celery to the roux and cook for 8 minutes. Add the garlic and cook for 2 minutes.
  4. Add the tomatoes, stock, bay leaves, salt, Cajun/Creole seasoning, hot sauce, thyme, white pepper and okra. Bring to a boil, reduce the heat to a simmer and let cook for 45 minutes.
  5. Add the crab meat and the parsley and let simmer for 3 minutes. Add the shrimp and let it cook for 2 minutes.
  6. Add the oysters and cook for 2 to 3 minutes.
  7. Serve the gumbo alongside or atop rice.

Back to Recipe Listings


Click here to go back to the recipe listings