Shrimp, Tasso Ham and Okra Gumbo

Since I made the Tasso ham a while back I’ve been wanting to make some gumbo. Tasso with its strong Cajun flavor and nice texture is a perfect addition to gumbo. I also wanted to use local shrimp and fresh okra. Charleston and many of the neighboring towns in the South Carolina lowcountry are shrimping communities. Imported shrimp have a large negative impact on the SC shrimping industry so I always buy local or I don’t buy. Period. Besides the obvious impact on my neighbors I always try and buy food and produce that is local to the area. It’s always fresher and fresh equals better flavor and quality. Plus who wants to eat shrimp that have been frozen and flown half way across the world? Ok now I’ll step down off the soapbox and continue…

Ingredients

Shrimp Stock:

• 1 1/2 pounds jumbo shrimp, with heads and shells
• 1 onion, halved
• 2 bay leaves
• 5 sprigs fresh thyme
• 1/4 teaspoon cayenne
• 1 lemon, halved and squeezed

Gumbo:

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup all-purpose flour
• 2 yellow onions, chopped
• 2 celery stalks, chopped
• 1 green bell pepper, chopped
• 4 garlic cloves, finely chopped
• 1 pound okra, cut into 1/4-inch slices
• 1 teaspoon sea salt
• 1/2 teaspoon cayenne
• 1/2 teaspoon spice mixture or Old Bay seasoning
• 1 (15-ounce) can chopped tomatoes, drained
• 3 bay leaves
• 3 fresh thyme sprigs, leaves striped from the stem
• 2 quarts Shrimp Stock
• 1 lbs. Tasso ham, rough diced
• 1 1/2 pounds reserved peeled and deveined shrimp
• 3 cups cooked long-grain white rice
• Chopped flat-leaf parsley and green onions, for garnish
• Crusty French bread

The first thing to do is to peel and devein the shrimp. This is TONS of fun so dive right in. Save the shells and set aside. You will use these to make a quick stock.

After you peel the, shrimp take the shells (and heads if you bought them head-on) and the ingredients for the stock in a heavy bottomed pot and slowly bring to a boil. Slow simmer for 45 mins uncovered skimming any foam from the top.  Refrigerate the shrimp until later.

While the stock is cooking make sure to finish the rest of the prep and get your mise en plas all straight.

Strain the stock into another container and cool.

Time to make the Roux. The roux is the most important part of a gumbo. It is essential only cooking the flour in whatever oil you choose. I like to use butter because it browns nicely and helps create the wonderful nutty flavor you are looking for in a well done roux.

Melt the butter over medium heat in a heavy enamel cast iron pan or dutch oven.  As it heats up it will bubble up and start to get a foam across the top. Once the foam subsides and before the butter starts to brown add the flour slowly using a whisk to incorporate it into the butter without lumps.

Cook the roux until it changes to an almost walnut color. Medium to dark brown and with a nutty aroma.

When the roux is ready add the trinity (bell pepper, onion and celery), garlic, okra. Season with salt, cayenne, your spice mixture or Old Bay and stir. At this point I think next time I make this I’ll hold out half of the okra to add later in the process to keep some texture in tact.

You’ll see that the roux coats the veg nicely and really binds everything together. Add the tomatoes, bay leaves and thyme and cook until the vegetables are soft. About ten minutes.

Add the cooled shrimp stock and bring to a boil. Once the gumbo reaches a boil reduce heat and simmer for 45 mins or until it reduces to a nice thick gumbo with a darker color.

After the gumbo has darkened and reduced or around 45 mins, add the shrimp and tasso and cook for another 15 mins.

Ladle the gumbo into wide bowls and top with a serving of rice in the center. Garnish with sliced green onions and gumbo filé. Don’t forget the bottle(s) of hot sauce.

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