We love a great gumbo, but the dish can feel a little too hearty for warm summer days. This dish keeps the classic elements of gumbo but with a fresh identity. Traditional? No. Completely delicious? Yes! It’s important to set your oven rack about 6 inches from the heat, usually the second position. This is close enough that the vegetables and shrimp will crisp and far away enough that they won’t burn. Use Cajun seasoning (a robust mixture of dried herbs, garlic powder, red pepper, and paprika) on any grilled main.
2 1/2 tablespoons extra-virgin olive oil, divided
2 tablespoons coarse yellow cornmeal
10 ounce fresh whole okra, halved lengthwise
1 large red bell pepper, halved
2 teaspoons honey
1 teaspoon salt-free Creole seasoning (such as Tony Chachere's)
8 ounces large shrimp, peeled and deveined
1 1/2 cups chopped tomato
1/2 cup sliced red onion
1/2 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup thinly diagonally sliced celery
1 tablespoon red wine vinegar
3/4 teaspoon kosher salt
8 thin slices red Fresno chile
Est. added sugars 3g
How to Make It
Preheat broiler to high with oven rack 6 inches from heat. Line a rimmed baking sheet with foil.
Combine 1 tablespoon oil, cornmeal, and okra in bowl. Place okra and bell pepper halves, skin side up, on prepared pan. Broil 10 minutes. Wrap bell pepper in foil; let stand 10 minutes. Peel and chop.
Line pan with foil. Combine honey, Creole seasoning, and shrimp in a bowl; add to pan. Broil 2 to 3 minutes on each side or until done.
Combine okra, bell pepper, shrimp mixture, tomato, and remaining ingredients in a bowl; toss.