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Here is a recipe for Creole Tomato and Okra Gumbo using a dutch oven:

  • 1 pound of fresh okra, sliced
  • 1 pound of Creole tomatoes, diced
  • 1/2 pound of andouille sausage, sliced
  • 1/2 pound of shrimp, peeled and deveined
  • 1/2 cup of all-purpose flour
  • 1/2 cup of vegetable oil
  • 1 large onion, diced
  • 1 large green bell pepper, diced
  • 2 celery stalks, diced
  • 4 cloves of garlic, minced
  • 6 cups of seafood or chicken stock
  • 1 bay leaf
  • 1 teaspoon of dried thyme
  • 1 teaspoon of paprika
  • 1/2 teaspoon of cayenne pepper
  • Salt and black pepper to taste
  • Cooked rice for serving
  1. In a large dutch oven, heat the vegetable oil over medium heat. Add the flour and stir constantly to make a roux. Cook the roux for about 20-30 minutes or until it is dark brown in color. Be sure to stir the roux constantly to avoid burning it.
  2. Once the roux is dark brown, add the onion, bell pepper, celery, and garlic to the dutch oven. Cook the vegetables for 5-7 minutes or until they are softened.
  3. Add the okra and cook for an additional 5 minutes.
  4. Add the sliced andouille sausage, bay leaf, thyme, paprika, and cayenne pepper to the dutch oven. Stir to combine.
  5. Add the diced tomatoes and 6 cups of seafood or chicken stock to the dutch oven. Bring the mixture to a boil, then reduce the heat to low and let the gumbo simmer for about 30 minutes.
  6. Add the peeled and deveined shrimp to the dutch oven and cook for an additional 5 minutes or until the shrimp are cooked through.
  7. Season the gumbo with salt and black pepper to taste.
  8. Serve the Creole Tomato and Okra Gumbo in bowls over cooked rice.
Enjoy your delicious and authentic cajun-style Creole Tomato and Okra Gumbo cooked in a dutch oven!

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