12 oz okra, sliced (fresh and steamed, or frozen and thawed)
1 cup dry white wine (I use chardonay)
1 cup water
4 cups homemade shrimp stock
1 tsp salt
½ tsp old bay seasoning
½ tsp black pepper
¼ tsp thyme
¼ tsp cayenne
1¼ lbs shrimp, peeled and deveined
2½ cups cooked brown rice
Instructions
Combine the oil and flour in a dutch oven. Stir over low heat for 15-20 minutes or until the sauce is about the color of peanut butter. This is your roux.
Add onions, peppers, and garlic. Saute about 5 minutes or until starting to soften.
Mix in tomatoes and okra. Saute 1-2 minutes.
De-glaze with the white wine and let the wine reduce to about half.
Mix in water, stock, and seasonings (salt through cayenne). Let simmer for 20 minutes so the flavors can meld.
Mix in rice and shrimp. Simmer for 10 more minutes, or until the shrimp is opaque and cooked through.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/louisiana-style-shrimp-gumbo/