This gumbo recipe features plump Gulf shrimp and is thickened with okra instead of roux.
Look for liquid smoke and Louisiana or Crystal hot sauce with other condiments at your local grocery store.
The Bamoun still follow the rule of their king, also known as the sultan.)
Photo: Photographer: Rachel Marek, Food stylist: Annie Probst
He reminisced with us about his time in America, where he attended St. John’s University in Queens.
We learned all about the traditional foods of Cameroon, and shared creative takes on traditional Cameroonian staples.
Both preparations reminded me, in some way or another, of gumbo in South Louisiana.
The most recognizable difference in the chefs' preparation of gumbo was the addition of roux.
Growing up in South Louisiana, okra is an important staple as it is in Cameroon.
My grandfather was not only an avid farmer, but also a talented cook.
However, the one thing he did not cook was okra.
Add okra, stir, then reduce heat to medium-low.
Cook, covered and stirring occasionally, until the okra is broken down, about 45 minutes.
Stir in onion, garlic, salt, pepper and cayenne.
Cover and cook, stirring occasionally, for 10 minutes.
Add water and liquid smoke; bring to a simmer over high heat.
Reduce heat to medium-low and cook, covered and stirring occasionally, until thickened, about 1 1/2 hours.
Add broth (or stock); increase heat to medium-high.
Cook, stirring occasionally, for 25 to 30 minutes.
Add shrimp; cook until the gumbo is slightly thickened, 15 to 20 minutes.
Serve the gumbo over rice, with hot sauce, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
