Does anyone have the a good recipe for shrimp gumbo?!
Does anyone have the a good recipe for shrimp gumbo?
With dirty rice? Yummeh!
Answers:
Louisiana Dirty Rice - Cajun Style
Recipe #249816
Don't let the name keep you from trying this savory Louisiana classic. Dirty Rice is generally served as a side dish, but is fairly substantial and would make a satisfying main course for lunch or a light supper.
6-8 servings
1/2 lb chicken gizzards
1 1/4 cups canned chicken broth
1 cup water
2 slices bacon
1 large green bell pepper, chopped
1 medium red bell pepper, chopped
1 medium onion, chopped (about 1 1/4 cups)
1 cup chopped scallions (green onions, about 5 medium)
2 medium carrots, chopped (about 1 cup)
1/4 cup chopped fresh parsley
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (ground red pepper)
1 cup raw rice
2 tablespoons butter
1/2 lb chicken livers
In a medium saucepan, bring the gizzards, chicken broth, and water to a boil. Reduce the heat to medium-low, cover, and simmer until the gizzards are tender, about 45 minutes. Reserving the broth, remove the gizzards, and when they are cool enough to handle, mince them and set them aside.
In a Dutch oven or flameproof casserole, cook the bacon over medium heat until crisp, about 10 minutes. Reserving the fat in the pan, drain the bacon on paper towels; crumble and set aside.
In the bacon fat, saute the gizzards over medium heat until browned, about 5 minutes.
Add the green and red bell peppers, the onion, scallions, carrots, parsley, garlic, salt, pepper, and cayenne. Cook over medium heat until vegetables have softened, about 5 minutes.
Add the rice and reserved broth. Increase the heat to medium-high and bring to a boil. Stir once, reduce heat to medium-low, cover, and simmer until the rice is tender, about 15 to 20 minutes.
Meanwhile, in a medium skillet, melt the butter over medium heat. Add the chicken livers and saute until firm, about 5 minutes. Let the livers cool slightly, then coarsely chop them. Toss the chicken livers and bacon with the rice. Cover and let sit for 10 minutes before serving.
Hearty Healthy Shrimp Gumbo
Recipe #232481
Taken from TampaBay Metro Magazine March 2007 edition.
6 servings
2 tablespoons all-purpose flour
2 teaspoons olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
1-1 1/2 medium celery rib, sliced
14 1/2 ounces diced tomatoes, undrained
10 ounces frozen sliced okra, thawed (about 2 cups)
2 bay leaves
1 tablespoon worcestershire sauce
1 teaspoon sugar
3/4 teaspoon dried thyme, crumbled
4 ounces canned fat-free low-sodium chicken broth
1 lb fresh shrimp or frozen peeled medium raw shrimp, thawed if frozen
1 tablespoon olive oil
3/4 teaspoon salt
1/4 teaspoon red hot pepper sauce
1 cup uncooked instant brown rice or white rice
Heat a Dutch oven over medium heat.
Cook the flour for 1 to 1.5 minutes or until beginning to turn off-white, stirring constantly. Do not overcook.
Transfer to a plate.
Add 2 teaspoons oil to the pot and swirl to coat the bottom.
Cook the onion, bell pepper, and celery for 5 minutes, stirring frequently.
Stir in the undrained tomatoes, okra, 10 1/2 oz. broth, bay leaves, Worcestershire sauce, sugar, and thyme.
In a jar with a tight-fitting lid, combine the remaining broth and the reserved flour.
Cover and shake until completely blended.
Stir into the tomato mixture.
Bring to a boil over high heat.
Reduce the heat and simmer, covered, for 25 mintues, or until the okra is very tender and the mixture has thickened, stirring frequently.
Stir in the shrimp.
Cook, covered, for 5 minutes, or until the shrimp turn pink.
Remove from heat.
Stir in 1 tablespoons oil, salt, and hot pepper sauce.
Let stand for at least 15 minutes.
Discard the bay leaves.
Meanwhile, prepare the rice using the package directions.
To serve, spoon the rice into soup bowls.
Ladle the gumbo over the rice.
The flavor will improve if the gumbo is refrigerated overnight.