Shrimp Gumbo?!
Suggestions?
Answers: OK I have Shrimp, onion, bell pepper, celery, old bay seasoning and rice. What else goes into a good pot of gumbo.
Suggestions?
SHRIMP GUMBO
4 ounces vegetable oil
4 ounces all-purpose flour
1 1/2 pounds raw, whole, head-on medium-sized (31-50 count) shrimp
2 quarts water
1 cup diced onion
1/2 cup diced celery
1/2 cup diced green peppers
2 tablespoons minced garlic
1/2 cup peeled, seeded and chopped tomato
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme, chopped
1/4 teaspoon cayenne pepper
2 bay leaves
1/2 pound andouille sausage, cut into 1/4-inch pieces and browned
1 tablespoon file powder (Powdered Sassafras Leaves)
Preheat the oven to 350 degrees F.
Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.
Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.
okra, roux, i like crayfish tails and andoullie sausage in mine, tomatoes
spicy sausage, and drumettes and that should do it and crab legs if you can afford it.
If it doesn't have okra it isn't gumbo.
yum! i'm making some tonight!. I always use shrimp, crab claws, hot links and or andouille, chicken drummettes, celery, bell pepper, onion, old bay, file, hot sauce, roux, and okra if i'm feeling really spunky!
i don't put rice in it, i serve it over rice.
Usually some type of chicken or seafood stock (especially for Lent) goes in to form the liquid base. Flour and some type of fat (usually vegetable oil) get mixed together and cooked slowly until they are a dark thick paste known as a roux. Some shrimp gumbos are actually seafood gumbos and can include other shellfish, including oysters.
Cayenne pepper and salt are the two usual seasonings, with some type of garlic flavoring usually present in either natural, whole clove or granulated form.
Modern Shrimp Gumbo
6 tb Salad oil
2 qt Fresh okra
1 qt Raw shrimp; peeled
4 lg Onions; chopped
1 cn (16-oz) tomatoes
2 Cloves garlic; minced
3 qt Hot water
2 tb Catsup
1 tb Worcestershire sauce
2 tb Salt
Breadcrumbs
Hot cooked rice
Instructions:
Heat oil in a frying pan. When oil is hot, add chopped okra and fry for a
few minutes, stirring often. Add remaining ingredients and let cook for 1
hour or more. Thicken with breadcrumbs and serve with rice. Crab gumbo or
chicken gumbo can be made the same way. Yield: 10 to 12 servings.