Cajun-Style Okra and Shrimp Gumbo

1. Broth & Ham Prep

In a large Dutch oven, combine water, ham hocks, quartered onion, and bay leaf. Bring to a boil over high heat. Lower the heat to medium-low, cover with the lid slightly ajar, and simmer until ham hocks are fork-tender, about 2½ to 3 hours. Remove the pot from heat. Transfer ham hocks to a cutting board; let them cool. Meanwhile, discard the onion and bay leaf from the broth. Pour the broth into a large bowl. Measure out 8 cups, adding water if necessary; reserve any extra for another use. When ham hocks are cool, discard the bones and chop ham into bite-size pieces. Store the broth and ham separately in the refrigerator for up to 2 days if not using immediately. Skim and discard fat from the broth when chilled, if preferred.

2. Sausage & Stew Base

Heat vegetable oil in the now-empty pot over medium-high heat until shimmering. Add sliced sausage and cook until lightly browned, about 5 minutes. Stir in okra, tomatoes with their juice, lima beans, minced garlic, 2 teaspoons of salt, 1 teaspoon of pepper, granulated garlic, onion powder, and paprika. Pour in 8 cups of the ham hock broth and add the chopped ham. Bring the mixture to a boil, then reduce heat to maintain a strong simmer. Cook uncovered, stirring occasionally, until the stew has reduced by about half and thickened to a stew-like consistency, roughly 55 to 65 minutes.

3. Finish with Shrimp

Reduce heat to low and stir in the shrimp. Simmer just until the shrimp are cooked through, approximately 3 minutes. Taste and adjust seasoning with additional salt and pepper if needed. Serve the gumbo over cooked white rice.