| shrimp | 1 to 2 lb in shells |
| water | 3 qt |
| celery | 3 stalks |
| lemon | 1/2 |
| onion | 1 1/2 medium |
| garlic | 1 large clove |
| filé | 4 t |
| mustard seed | 4 t |
| paprika | 4 t |
| cloves | 20 whole, or 2 t ground |
| ground ginger | 2 t |
| ground cinnamon | 1 t |
| powdered cayenne pepper or | |
| red pepper flakes | 1 t, or to taste |
| salt | 2 t, or to taste |
| sugar | 1 T |
| oil | 1/2 c |
| okra | 4 c |
| cider vinegar | 2 t (optional) |
| flour | 4 T |
The shrimp and okra should be used fresh, if possible. Gumbo is an African (Bantu) word for okra and the basic dish is an okra stew; okra cannot be omitted from a dish called gumbo, contrary to the opinions of chef Prudhomme. Many meats can, and have, been used in this dish, including chicken, quail, ham, sausage, oysters, crabs, and most authentically, crawfish. There is no substitute for filé, sassafras leaves.
Chop 1 stalk of celery, and 1/2 onion. Add them and 3 teaspoons of filé, the whole garlic clove, mustard seeds, paprika, whole cloves, ground ginger, ground cinnamon, cayenne, salt and sugar to the water in a large pot. Juice the lemon and add both the juice and the rind to the pot. Bring the pot to a vigorous boil, add the shrimp and boil for 5 to 10 minutes depending on the size of the shrimp. Strain the broth and return it to a simmer. Cool and shell the shrimp, deveining if desired. Chop the okra and 2 stalks of celery into 1/4 inch pieces. Chop 1 onion and sauté it with the celery, okra and 1/4 cup oil in a skillet over low heat until the okra begins to brown. Care must be taken to cook slowly with stirring because okra has a tendency to scorch. If you wish to reduce the gelatinous quality of the okra, after the okra has browned add the vinegar and simmer for a few minutes. In another skillet, prepare a medium brown roux with the flour and 1/4 cup of oil. Add the okra sauté, the roux and 1 teaspoon of filé to the broth. Simmer with stirring until the stew thickens then adjust the seasoning. Add the shrimp and simmer until the shrimp is reheated. The gumbo should be served with rice.
This recipe was adapted from one obtained by Dan Garavelli from a Cajun cook on a Mississippi river boat.
Recipe from An Eclectic Cookbook (Copyright © 1987, John S. Garavelli), page 3–6.
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