Shrimp is priced by size, with large shrimp costing more per pound. To save money, purchase small shrimp around 30 to 40 per pound and still get all the wonderful flavors of this Creole classic.
5 Tbsp butter
6 Tbsp flour
2 onions, chopped
1 1/2 cup chopped celery
2 cloves garlic, chopped
28 oz chopped tomatoes
6 cup water
1/2 tsp hot pepper sauce
16 oz frozen cut okra
2 lb uncooked medium shrimp, peeled and deveined
1 lb crabmeat
1 pt oysters (Optional)
2 Tbsp Worcestershire sauce
6 cup hot cooked rice
Melt butter in a large pot over medium-high heat; add flour. Stir until mixture browns, about 10 minutes.
Add onions, celery and garlic to pot; cook for 5 minutes. Add undrained tomatoes, water and hot pepper sauce. Simmer for 10 minutes.
Add okra to pot; simmer about 20 minutes.
Add shrimp, crabmeat and oysters to pot. Cook until shrimp are pink and oysters are firm, about 10 minutes. Add Worcestershire sauce; stir well. Serve gumbo over hot rice in bowls.
Save precious time by using shrimp that have already been shelled. They are available frozen and pre-packed, or from the seafood counter.