Book Your Stay

  
You have (0) items in
your Itinerary

Upcoming Events

|

“Giants of Jazz: Art…

Oct 19 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

Amazing Scavenger…

Oct 19, 2017 - Jul 03, 2027
Turn New Orleans into a giant game board with this fun scavenger hunt… more

David Hansen's Garden…

Oct 19, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

David Hansen's Garden…

Oct 19 - Dec 29, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

East of the…

Oct 19, 2017 - Jan 07, 2018
The New Orleans Museum of Art (NOMA) will present East of the Mississippi:… more

East of the…

Oct 19, 2017 - Jan 07, 2018
The New Orleans Museum of Art (NOMA) will present East of the Mississippi:… more

Heart of the House

Oct 19, 2017 - Jan 08, 2026
In The Voodoo Garden, All Ages. Heart of the House puts the spotlight on House… more

Houmas House Presents…

Oct 19 - 31, 2017
For the month of October, there will be a 6:00 pm and 7:00 pm haunted tour.… more

Jazz in the Park

Oct 19 - Nov 2, 2017
Jazz in the Park returns this fall running from September 14th to November… more

Lilith in Loa…

Oct 19, 2017
From Laurel Canyon to the West Village, Nashville to New Orleans, the LOA Bar… more

The Fountain Lounge…

Oct 19 - Nov 18, 2017
Join us for Amanda Ducorbier at the Fountain Lounge in the Roosevelt Hotel.… more

The Historic New…

Oct 19 - 21, 2017
The Historic New Orleans Collection's Laura Simon Nelson Galleries for… more

22nd Annual Pasta &…

Oct 20 - 20, 2017
Join us for an unforgettable evening ..Paris, Montmare, Cabaret, Can Can, and… more

Boo at the Zoo

Oct 20 - 28, 2017
Bring your little ghosts and goblins to Boo at the Zoo Presented by Bryan… more

Concerts in the…

Oct 20 - 20, 2017
The Historic New Orleans Collection's popular outdoor music series Concerts in… more

Golden State Warriors…

Oct 20 - 20, 2017
Come experience NBA basketball at its best as the Pelicans take on the NBA's… more

Magazine St. Art…

Oct 20, 2017
Magazine St. Art Market is a unique way to experience the best of our local… more

Oktoberfest NOLA

Oct 20 - 21, 2017
Cost $8 - children 12 and under free - tickets available at gate … more

Saenger Theatre…

Oct 20 - 28, 2017
Plan your escape to the new musical comedy getaway ESCAPE TO MARGARITAVILLE!… more

The Fountain Lounge…

Oct 20 - Dec 29, 2017
Join us for Sam Kuslanr at the Fountain Lounge in the Roosevelt Hotel. While… more

“Giants of Jazz: Art…

Oct 19 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

Seafood Okra Gumbo Recipe

Recipe courtesy of Gumbo Shop

Gumbo Shopt - Seafood Okra Gumbo Recipe

Ingredients:

• 2 pounds (approximately 40-50 count) fresh or frozen shrimp, head on
• 2 small blue crabs, fresh or frozen
• 3 quarts water
• 2 Tablespoons cooking oil
• 1 quart fresh or frozen okra, sliced
• 2/3 cup cooking oil
• 1/2 cup all-purpose flour
• 2 cups chopped onions
• 1 cup chopped green bell pepper
• 1/2 cup chopped celery
• 1 teaspoon garlic, finely chopped
• 1 16 oz. can chopped tomatoes
• 2 bay leaves
• 2 teaspoons salt, or to taste
• 1/2 teaspoon black pepper (or to taste)
• 1/2 teaspoon white pepper (or to taste)
• 1/4 teaspoon cayenne pepper (or to taste)

Instructions:

Peel and de-vein the shrimp and set aside, covered in the refrigerator. Rinse the shrimp shells and heads, place in a non-reactive stock pot along with 2 quarts of water. Bring to a boil, reduce heat and simmer for 30 to 45 minutes to make a stock. Strain, discard the shells and heads and set the stock aside. Meanwhile, wash the crabs well under running water, place in a non-reactive pot with 1 quart of water, bring to a boil and simmer for 20 to 30 minutes. Strain, reserving stock and crabs. When the crabs are cool enough to handle, snap both claws off then break the body in half. Set aside.

In a heavy bottomed skillet, heat 2 tablespoons of oil, add the okra and saute over medium high heat for about 10 to 15 minutes or until all the "ropiness" is gone. This step may take a little longer if fresh okra is used. Frozen vegetables are usually plunged into boiling water and blanched before freezing, so they are partially cooked.

Place the 2/3 cup oil in a large (8 quart) heavy bottomed non-reactive Dutch oven-type pot. Add the flour and, over a medium high fire, make a dark brown roux. As soon as the proper color is achieved, add the onions, bell pepper, celery and garlic and saute, stirring occasionally until tender. During this process, allow the vegetables to stick to the bottom of the pan a bit, then scrape the bottom with a metal spoon or spatula. This allows some of the natural sugars in the onions to caramelize, rendering great depth of flavor.

When the seasoning vegetables are tender add the tomatoes, bay leaves and the three peppers and a little salt. Cook for about 10 minutes, repeating the stick and scrape process with the tomatoes. Add the sauteed okra and cook for 10 more minutes.

Add the crab stock and half of the shrimp stock to the pot. Stirring constantly, bring the pot to a boil. Lower the heat a bit, partially cover and simmer for thirty minutes, stirring occasionally. If the gumbo appears too thick, add more stock to adjust. Add salt to taste and adjust the pepper if desired. Add the broken crabs and simmer for about 10 minutes. Add the peeled shrimp, return to a boil and simmer until the shrimp are firm and pink, about 5 minutes. Remove the pot from heat.

As is the case with most gumbos, this dish is best prepared either early in the day it is to be served, or even the day before, thereby allowing time for the flavors to marry. When reheating, stir often and be careful to avoid overcooking the shrimp.

Serve in large bowls over steamed rice. This recipe will yield about six entrees or ten to twelve appetizers.