Okra gumbo from Kevin Belton’s New Orleans Celebrations (page 48) by Kevin Belton and Rhonda K. Findley

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • GaryCooks on December 15, 2023

    I felt this was so-so. I was disappointed after being so happy with the Jambalaya I made from this book. I made it all according to the recipe. I used my Creole recipe that I had gotten online, which I used for the Jambalaya which seemed to work well, but I wanted more flavor in this gumbo. Maybe it needed salt, or I should increase the Creole seasoning. I used a 16 ounce package of frozen peeled deveined shrimp from Trader Joe’s, and that worked out perfect. The andouille sausage that I got at Sprouts seemed more like kielbasa - it was barely spicy. Actually the whole dish had very little spiciness (and I’m not a person that likes extremely spicy foods) - my mouth didn’t even tingle. Leftovers were a slight improvement. If I try this again, I’m going to up the Creole seasoning.

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