SHRIMP GUMBO WITH OKRA
I kinda winged this recipe but it turned out great! Authentic Creole flavors and so easy to make! I used pre-cooked/Cajun-seasoned shrimp which made this gumbo with okra that much easier, but you can just use raw shrimp. Adjust the spice to make it as hot or mild as you'd like. Leftovers freeze well. Serve with rice and/or crusty French bread!
Provided by XoJoMo
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 4h10m
Yield 10
Number Of Ingredients 11
Steps:
- Peel shrimp and toss shells with 1/2 tablespoon of Cajun seasoning. Place seasoned shells into a pot with water, 1 tablespoon diced onion, and 1 tablespoon diced bell pepper. Bring to a boil; reduce to a simmer and cover. Let cook for at least 2 hours; the longer it cooks, the more flavor will be in your stock.
- Meanwhile, devein shrimp by gently running a knife along the back; this will also make your shrimp plump nicely when cooking. Toss shrimp in remaining Cajun seasoning and place in the refrigerator.
- Melt butter in a large pot over medium-high heat. Add flour slowly, stirring constantly with a whisk or wooden spoon. When all flour is added, continue stirring frequently until roux turns brown in color and has a nutty aroma, about 5 minutes. Add remaining onion and bell pepper; saute with roux until onion is translucent, 5 to 7 minutes. Stir in tomato paste.
- Stir in tomatoes, okra, and shrimp stock slowly. Add crab boil seasoning. Bring to a boil; reduce heat to a simmer and let cook, uncovered, stirring occasionally, about 1 hour. Stir in shrimp and continue cooking until shrimp are bright pink but not tough, about 20 minutes.
Nutrition Facts : Calories 207.8 calories, Carbohydrate 16.3 g, Cholesterol 127.9 mg, Fat 10 g, Fiber 3.5 g, Protein 13.8 g, SaturatedFat 6 g, Sodium 665.7 mg, Sugar 6.2 g
OKRA SHRIMP GUMBO
Provided by Food Network
Categories main-dish
Time 5h45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- In a medium saucepan, heat the stock and keep warm.
- In a large pot over medium heat, add the oil and onions and saute, stirring frequently, until the onions are soft and golden brown, 15 to 20 minutes. Add a little hot stock if needed to avoid burning and to keep the onions soft.
- Add the salted pork and ham and cook for 10 minutes. Add the garlic, celery, bell pepper and 1 cup stock and simmer for 15 to 20 minutes. Add the mild and hot smoked sausages and simmer for 10 minutes. Add the remaining stock and the Slow Cooker Smothered Okra and cook until thickened slightly, 15 minutes. Stir in the shrimp, parsley and green onions and add salt and red pepper to taste. Cook another 5 to 8 minutes, then turn off the heat and stir in the crab.
- Combine the okra and oil in a slow cooker and stir well. Cover and cook on high until tender, 3 to 4 hours. Stores well in ziptop bags in the freezer.
SHRIMP AND OKRA GUMBO
I like to add crabmeat to this hearty soup as well. Serve over rice with crusty French bread. Garnish with fresh parsley.
Provided by Tara
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 2h15m
Yield 6
Number Of Ingredients 13
Steps:
- Season the shrimp with salt, pepper and cayenne to taste and set aside. Heat the oil in a large pot over medium heat. Add the okra and saute for 30 minutes, stirring occasionally. Add the tomato paste, tomato, onion, garlic, celery and green bell pepper and saute for 15 more minutes.
- Add the water and season to taste. Bring to a boil, reduce heat to low and simmer for 45 minutes. Add the shrimp and simmer for 20 more minutes. Finally, add the green onion to the soup and stir thoroughly.
Nutrition Facts : Calories 393.5 calories, Carbohydrate 18.1 g, Cholesterol 230 mg, Fat 20.9 g, Fiber 6.3 g, Protein 34.8 g, SaturatedFat 3.1 g, Sodium 270.2 mg, Sugar 4.6 g
CHICKEN AND OKRA GUMBO
Steps:
- Place chicken and water in a large kettle. Cover and bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until chicken is tender. , Remove chicken; reserve broth. Set chicken aside until cool enough to handle. Remove chicken from bones; discard bones and cut into meat into cubes; set aside. , In a soup kettle, combine oil or drippings and flour until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 5 minutes more or until mixture is reddish-brown (the color of a penny). Turn the heat to high. Stir in 2 cups reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the onions, celery, green pepper and garlic; cook and stir for 5 minutes. Add the tomatoes, okra, bay leaves, basil, salt, pepper and pepper sauce. Cover and simmer for 1 hour. Add chicken; heat through., Discard bay leaves. Garnish with green onions and parsley. Serve with rice.
Nutrition Facts : Calories 222 calories, Fat 13g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 431mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 16g protein.
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