KATHY'S CAJUN SHRIMP GUMBO
I think I grew up with gumbo in my baby bottle. It has always been a standard in our family. Good times and celebrations are associated with many family Gumbo dinners. I learned young to make Gumbo and Shrimp is my hallmark. With the price of seafood today, I do not make it as much as I used to as a big pot for a party can...
Provided by Kathy Sterling
Categories Other Soups
Time 3h15m
Number Of Ingredients 11
Steps:
- 1. Bring 10 cups of water to a rapid boil in a large soup pot.
- 2. Stir in roux and simmer until roux is dissolved. (See my microwave roux recipe).
- 3. Stir in all finely chopped vegetables and salt & peppers. Simmer on a slow boil for 45 minutes until vegatables are tender.
- 4. Drop in shrimp (you can also add crabs, crab meat and/or oysters at that time). Continue to cook on simmer for 45 minutes until shrimp are tender.
- 5. Turn off heat and add gumbo file' (this helps thicken the gumbo). Let it sit for a minimum of 30 minutes. The longer it sits, the better the flavor. It is always better the 2nd day.
- 6. Serve over steamed white rice.
HUSBAND'S GRANDMOTHER'S SHRIMP GUMBO
My husband's grandmother taught me this recipe. She actually cooked for Cajun festivals. She used 40-gallon trash cans for her stock pots. People would line up for this authentic Cajun specialty. This recipe serves eight but multiplies well. Serve gumbo over cooked white rice.
Provided by ranch_maven
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h
Yield 12
Number Of Ingredients 20
Steps:
- Brown the sausage in a skillet over medium heat, discard the fat in the skillet, and drain the sausage slices on paper towels to absorb any excess grease. Set the sausage aside. Cook and stir the chopped bacon in the skillet until crisp, 6 to 8 minutes, remove the bacon, and set aside. Stir the okra into the hot bacon drippings, and cook and stir until the okra is tender, about 5 minutes. Drain the okra in a colander, and discard bacon drippings.
- Place the okra and diced tomatoes in a saucepan over medium heat, and bring to a simmer. Reduce heat to medium-low, and simmer the okra mixture for about 10 minutes.
- In a large soup pot, melt the butter over medium heat, and cook and stir the onion, green onions, green pepper, celery, parsley, and garlic until the onion begins to turn brown, about 10 minutes. Remove the vegetables but leave the butter in the pot. Stir in the flour, reduce heat to low, and cook the roux, stirring constantly, until it turns the color of milk chocolate, 30 to 45 minutes. Do not let the roux burn.
- When the roux reaches its correct color, whisk in 2 cups of water. Raise the heat to medium; stir in salt, pepper, cayenne pepper, thyme, and bay leaves, bring the mixture to a boil, and stir in the sausage, bacon, okra-tomato mixture, and 6 more cups of water. Reduce heat to medium-low, and simmer the gumbo, stirring occasionally, until the soup has thickened and the flavors are blended, about 45 minutes. Stir in the shrimp, and simmer until they turn pink and opaque, 6 to 8 more minutes. Discard bay leaves and adjust the seasonings, if desired, before serving.
Nutrition Facts : Calories 343.5 calories, Carbohydrate 12.6 g, Cholesterol 164.7 mg, Fat 21.8 g, Fiber 2 g, Protein 23.9 g, SaturatedFat 9.8 g, Sodium 922 mg, Sugar 2.6 g
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
HEART HEALTHY SHRIMP GUMBO WITH CAJUN SPICE MIX
Perhaps this isn't authentic but is is a lot healthier and quite tasty in it's own right. For ZWT this is Southern States regional.
Provided by Annacia
Categories Gumbo
Time 40m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Thaw shrimp, if frozen.
- Peel and devein shrimp, leaving tails intact if desired.
- Rinse shrimp; pat dry with paper towels.
- In a medium skillet, cook flour over medium heat about 6 minutes or until brown, stirring often.
- Transfer to a medium bowl; set aside.
- In a 4-quart Dutch oven, heat oil over medium heat.
- Add onion, sweet pepper, celery, and garlic; cook and stir about 5 minutes or until tender.
- Slowly whisk broth into browned flour.
- Add broth mixture, water, and Cajun Spice Mix to Dutch oven.
- Stir in okra.
- Bring to boiling; reduce heat.
- Cover and simmer for 15 minutes.
- Add shrimp; cook for 2 to 3 minutes or until shrimp is pink.
- To Serve:.
- spoon gumbo into 8 bowls. Top each serving with rice, a shrimp, and a green onion, if desired.
- If desired, pass hot pepper sauce. Makes 8 (1-1/4 cups gumbo plus 1/3 cup rice) servings.
- Cajun Spice Mix: In a small bowl, combine 1/2 teaspoon dried thyme, crushed; 1/4 teaspoon ground white pepper; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; and 1/4 teaspoon crushed red pepper.
Nutrition Facts : Calories 211.2, Fat 4.5, SaturatedFat 0.6, Cholesterol 71.6, Sodium 416.5, Carbohydrate 31.2, Fiber 3.2, Sugar 4.5, Protein 11.8
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