"Shrimp & Okra Gumbo is one of the most delicious, most popular dishes ever created for a cold winter day in south Louisiana."
Well, it was a little chilly in Berkeley the last couple of days... so why not.
I will warn you, the ingredient list is a tad lengthy, and it is a big time commitment (think on the scale of hours). However, it gives the kitchen this wonderfully spicy aroma and will feed an army for a week. This gumbo is the definition of hearty, I am stuffed after only a small bowl of it. It is chock full of vegetables and flavor, and the okra is what gives it the stewy consistency. Oh how I wish you could try it, its a spicy stew with fake shrimp (ok, and vegetables... you know how I like to do that), you would love it!
Vegan Shrimp and Okra Gumbo
Adapted from a book that I don't remember the name of, but it was legit.
- 1 package (8 oz) vegan shrimp (see link above), cut in thirds
- 1 pound okra (I used 1 package of frozen okra), cut in 1/2 inch pieces
- 4 tablespoons vegetable oil
- 1 onion, chopped
- 2 celery ribs, sliced thin
- 1 red bell pepper, chopped
- 2 cups chopped tomatoes
- 3 cloves garlic, crushed
- 1 tablespoon tomato paste
- 3 green onions, minced
- 1 bay leaf
- 1 teaspoon vegetable stock concentrate
- 1 teaspoon white vinegar
- 5 cups water
- 1 teaspoon paprika
- Dashes to taste of hot sauce (I used a bunch of this spicy concoction I bought in Nola)
- 1 tablespoon+ of dijon mustard
- Parsley, fresh and chopped for garnish
- Hot cooked barley (I made 1 cup dry barley + 2 cups water in my rice cooker)
- Combine the "shrimp" with salt, pepper, and cayenne to taste and set aside.
- Heat the oil in a large pot over medium-high heat.
- Add the okra and cook, stirring occasionally for 30 minutes.
- Add the onion, celery, bell pepper, tomatoes, garlic, tomato paste, green onions, bay leaf, vegetable stock, and white vinegar.
- Simmer for 30 minutes, stirring occasionally.
- Add the water, paprika, hot sauce, and mustard. Season to taste with salt, pepper, and cayenne.
- Bring to a boil, then reduce to a simmer and cook for 30 minutes.
- Add the "shrimp" and cook for 30 more minutes
- Serve over barley and garnish with parsley.