Name: Seafood and Okra Gumbo with Sorghum
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Yield: 4
Ingredients: 4-5 tbsp extra virgin olive oil; 0.650 lbs okra, chopped into half-inch pieces; 1/2 cup chopped celery; 1 cup chopped onion; 3 big garlic cloves; 2 big green onions (more if you have the small ones); 3 1/2 cup warm water; 3 tablespoons sorghum (not cooked); 1/2 lbs wild shrimps, peeled and deveined (adding a couple with head and skin on would give more flavor to the broth); 1 fresh Maine lobster tail; 1 large fresh Stone Crab claw; Spices: 2 teaspoons Hungarian paprika + 2 teaspoons gumbo spice mix (gumbo filé, black and white pepper, yellow mustard, cumin, thyme, cayenne pepper, Greek oregano, and bay leaves) + salt to taste.

Description

A healthy and lectin-free version of the much-loved gumbo.

Ingredients

4–5 tbsp extra virgin olive oil
0.650 lbs okra, chopped into half-inch pieces
1/2 cup chopped celery
1 cup chopped onion
3 big garlic cloves
2 big green onions (more if you have the small ones)
3 1/2 cup warm water
3 tablespoons sorghum (not cooked)
1/2 lbs wild shrimps, peeled and deveined (adding a couple with head and skin on would give more flavor to the broth)
1 fresh Maine lobster tail
1 large fresh Stone Crab claw
Spices: 2 teaspoons Hungarian paprika + 2 teaspoons gumbo spice mix (gumbo filé, black and white pepper, yellow mustard, cumin, thyme, cayenne pepper, Greek oregano, and bay leaves) + salt to taste.

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Instructions

Sauté okra in extra virgin olive oil for 30 mins, stirring often.
Add the chopped celery and onion and smashed garlic and saute for 10 more minutes.
Add paprika and continue to stir, adding a few tablespoons of water so the paprika doesn’t burn, stir for 5 more minutes and add the gumbo spice mix, salt, sorghum, and water (warm it in advance).
Cover and simmer for 45 minutes, mixing every 10 or 15 minutes.
After 45 minutes add the crab claw and the lobster, simmer for 15 minutes, add the shrimps and simmer for 5 more minutes.
Take all the seafood out and leave the soup to continue to simmer. De-shell the lobster and crab and cut into small pieces, chop the shrimp into smaller pieces too (you can leave a few whole for decoration if you want). Put them back in the soup and add the chopped green onion.
Taste for salt. Add more gumbo spice if you want a stronger taste. If you use separate gumbo file powder, you can add it now.
Simmer for 5 more minutes.

Notes

Use a Dutch or French oven. I was limited by the size of mine but since this is a dish that is also good to serve the next day, I would make a bigger quantity. You can also add a compliant sausage if you have one (I would slice it and fry it first and add it with the seafood). You can add cayenne pepper to the spice mix if you love spicy food.