Savory Shrimp Gumbo Recipes

Steps:

• In a Dutch oven over medium heat, cook and stir flour and oil until caramel-colored, stirring occasionally, about 12 minutes (do not burn). Add the celery, green pepper and onion; cook and stir until tender, for 5-6 minutes. Stir in the broth, garlic, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Stir in the shrimp, okra, green onions and tomato. Return to a boil. Reduce heat; cover and simmer until shrimp turn pink, 10 minutes. Stir in file powder. Serve with rice.

Steps:

• Combine vegetable oil and flour in a large stockpot over medium heat; cook, stirring often, until roux is dark brown, 10 to 15 minutes.
• Stir onion, celery, green onion, parsley, and garlic carefully into the hot roux; it may splatter. Cook and stir until onion mixture is tender, about 5 minutes. Pour in broth. Season with salt and red chile pepper. Simmer gumbo, covered, until flavors combine, about 15 minutes.
• Stir shrimp into the stockpot; cook until pink and opaque, 3 to 5 minutes.
• Place 1/3 cup rice into each serving bowl. Ladle shrimp gumbo on top. Garnish with fresh parsley.

Steps:

• In a large pot (preferrably a stock pot) melt butter, then when butter is melted, add flour and stir until golden in color.
• Add in fresh vegetables and thyme and stir until vegetables are coated with flour.
• Add chicken broth, tomatoes, chilies, and bay leaf.
• Let simmer until veggies become fork tender (about 10 minutes).
• Add in sliced sausage and cook for an additional 5 minutes.
• Add shrimp and cook until shrimp is pink (about 2 minutes).
• Remove from heat and add salt and pepper to taste.
• Serve over white rice. This tastes exceptionally good over Jasmine rice too!