Chipotle Shrimp Gumbo

40m

1/4 cup
water
10 oz
frozen okra
1/2 Juice
of one lime, plus extra for okra
2 Tbsp
butter
1
onion chopped
2 stalks
celery finely diced
5 minced
garlic cloves
28 oz
fire roasted diced tomatoes
15 oz
red kidney beans, drained and rinsed
32 oz
vegetable broth
1/4 cup
cilantro, chopped
1/2 Tbsp
paprika
1/2 Tbsp
salt
1/2 Tbsp
granulated garlic
1/4 Tbsp
black pepper
1/2 Tbsp
onion powder
1/2 tsp
parsley
1 tsp
dried oregano
1 tsp
dried thyme
1/2 can
chipotle peppers in adobo sauce, peppers deseeded
1 tsp
cayenne pepper
1 lb
shrimp, peeled
  1. In a large pot over medium-high heat, add water and okra. Cook for about 5 minutes, stirring occasionally. Pro tip: Add juice of half of a lime to keep the okra from becoming slimy.

  2. Add butter to the pot, then add and sauté onions, celery and garlic, about 5 minutes.

  3. Add the tomatoes, kidney beans, broth, lime juice , cilantro (reserving a few sprigs for garnish), paprika, salt, granulated garlic, black pepper, onion powder, parsley, oregano, thyme, chipotle peppers, and cayenne pepper. Cook over medium heat for about 10 minutes.

  4. Add shrimp to the pot, and cook for 5 minutes, until shrimp turn pink. Garnish with cilantro and serve.

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