Prawn and okra gumbo stew

    (136)
    2 hours 15 minutes

    Okra, prawns and a variety of sauteed vegetables make up this tasty stew. Serve with rice.


    121 people made this

    Ingredients
    Serves: 6 

    • 1 kg fresh prawns - peeled and deveined
    • salt and pepper to taste
    • cayenne pepper to taste
    • 125ml olive oil
    • 1kg chopped okra
    • 1 tablespoon tomato puree
    • 1 tomato, chopped
    • 1 large onion, chopped
    • 4 cloves garlic, minced
    • 2 sticks chopped celery
    • 1 green capsicum, chopped
    • 2 litres water
    • 4 chopped spring onions

    Directions
    Preparation:15min  ›  Cook:2hours  ›  Ready in:2hours15min 

    1. Season the prawns with salt, pepper and cayenne to taste and set aside. Heat the oil in a large pot over medium heat. Add the okra and saute for 30 minutes, stirring occasionally. Add the tomato puree, tomato, onion, garlic, celery and green capsicum and saute for 15 more minutes.
    2. Add the water and season to taste. Bring to a boil, reduce heat to low and simmer for 45 minutes. Add the prawns and simmer for 20 more minutes. Finally, add the spring onion and stir thoroughly.

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    Reviews and Ratings
    Global Ratings:
    (136)

    Reviews in English (108)

    by
    210

    Ditto to the reduced water. I also used the following spices: 2 parts salt 1½ parts paprika 1 part cayenne pepper 1 part white pepper 1 part black pepper 1 part granulated onion 1 part granulated garlic 1 part crushed dried basil leaves ½ part crushed dried oregano leaves ½ part crushed dried thyme leaves ½ part crushed dried parsley leaves This type of seasoning base is used in many New Orleans restaurants, from Emeril's to Commander's Palace to K-Paul's. It's not a universal seasoning, but it's a base upon which to build the seasoning of a dish, and is very versatile. It can also be used to give a little zing to your everyday cooking. The amounts in this recipe are given by volume. So a "part" can be a cup or a teaspoon depending on how much seasoning you desire to make.  -  13 Sep 2002  (Review from Allrecipes USA and Canada)

    by
    172

    Wasn't quite sure how to rate this recipe since it does need some doctoring, but the taste is delicious when all is said and done. I only used 6 cups of water (not 12!) to get right consistency. Also, used 3 tbsp tomato paste, 2-3 tbsp Old Bay, 1 tsp basil, 1/2 tsp each of oregano and thyme. And I still threw in a bit more (1/2 tsp?)cayenne to give it some kick. Boy was it good! Family gobbled it up with some french bread. Everyone is asking for the leftovers, but they are all gone! Will definitely be making this again.  -  13 Oct 2006  (Review from Allrecipes USA and Canada)

    by
    165

    I am constantly giving this recepie out. I changed a few things though. I only use half the water so it's more stew than soup. Also I use a premixed creole seasoning to season the shrimp a little bit then I add 1 Tbs to the pot. Yum!  -  05 Dec 2001  (Review from Allrecipes USA and Canada)

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