Okra and Shrimp Stew

This slow-simmered stew of okra, shrimp, sausage, beans, and tomatoes is built upon a potent ham hock broth. Okra and shrimp stew is well-known in the Carolina Lowcountry, which is home to the Gullah, or Gullah Geechee, people. Its ingredients reflect a wise use of the land and sea, and its cooking methods and simple techniques reveal a cultural wisdom that simmers up both deep flavors and emotions. This long-simmered, complexly flavored mix of vegetables and seafood takes a bit of time, but the investment is worth it. This is a dish that is meant to be shared among family, friends, and community. Okra and shrimp stew is a gumbo-style dish, but unlike the more familiar Louisiana-style gumbos, gumbos in the Lowcountry do not rely upon a deep-brown roux or filé powder for flavor and texture. The dish is known by different names, including okra stew and okra gumbo, which can be confusing: The word “gumbo” is derived from the West African word “gombo,” which literally means “okra.” What is important to know is that all these stews are closely related and the names are used interchangeably; bright-green okra, with its sticky, slimy character, serves as a natural thickener; and the stews often start with a flavorful, slow-simmered broth or stock made from a large smoked ham bone. A ham stock is a common element in African American cookery.

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