Time Saver Shrimp And Okra Gumbo Recipes

Steps:

• 1. Peel and de vein the shrimp. Set aside. Place the shells and heads in a saucepan and add water to just cover and add the 1/8 teaspoon ground cloves. Boil for 10 to 15 minutes. Strain and add the liquid to the can of Blue Runner Gumbo Base in a large soup pot. Cover and start heating over medium heat. Slice the andouille or smoked sausage and add to the pot.
• 2. Heat a couple of tablespoons of oil in a skillet (cast iron preferably) and add the frozen okra and the 1/8 teaspoon vinegar. Cook over medium heat about 10 minutes stirring often to keep from scorching. As it cooks you'll see the "slime" in the okra start to form strands and then eventually form a brown residue on the bottom of the skillet. Add the okra to the gumbo base and add salt and pepper to taste. Simmer for about 10 more minutes. I add a little stock to the skillet to loosen that brown cooked on stuff and add it to the pot too (lots of flavor there)
• 3. Add the peeled shrimp and cook for 10 more minutes. Add fresh parsley and serve in bowls over a scoop of cooked rice. Everyone in my house insists on cornbread on the side. Enjoy !

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.

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.

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.

Steps:

• Combine first 8 ingredients in small bowl for seasoning mixture.
• Heat 4 Tablespoons oil in 4-quart saucepan over high heat 1 minute.
• Add 2 cups okra and saute until brown, about 6 minutes.
• Stir onion, green pepper and celery into okra and cook 1 minute.
• Add butter and cook 1 minute.
• Mix in garlic and saute 1 minute.
• Stir in seasoning mixture and continue cooking over high heat 3 minutes to blend flavors, scraping bottom of pan frequently.
• Add flour and remaining 2 tablespoons oil.
• Continue cooking until flour is brown,scraping bottom of pan frequently, about 2 minutes.
• Mix in 1 1/2 cups stock, scraping up any brown bits from bottom of pan.
• Stir in remaining stock; boil 2 minutes, stirring frequently.
• Reduce heat and simmer 5 minutes, stirring occasionally.
• Stir in remaining 1 cup okra and continue simmering for 10 minutes, stirring occasionally.
• (Can be prepared up to 2 days ahead at this point. Cover and refrigerate.Slowly bring to a simmer before proceeding.).
• Add green onion to soup and simmer 3 minutes.
• Stir in shrimp and simmer until shrimp just turn pink, about 1 minute.
• Salt to taste and serve.

Steps:

• Wash the okra in cool water.
• Remove the caps and tips and cut into 1/4-inch rounds.
• Heat the oil in a large pot over medium-high heat.
• Fry the okra, stirring constantly, for 10 to 12 minutes, or until most of the slime disappears.
• Add the tomatoes, onions, and celery and cook, stirring often, for 18 to 20 minutes, or until the okra and other vegetables are soft and the slime has completely disappeared.
• Add the salt, cayenne, bay leaves, thyme and water.
• Stir and bring to a boil.
• Reduce the heat to medium and simmer, uncovered, for 15 minutes.
• Add the shrimp and cook, stirring occasionally, for 30 minutes.
• Remove the bay leaves and serve in deep bowls.

Steps:

• Place all together in a large pot EXCEPT for rice and shrimp.
• Bring to boil then reduce and simmer for 1 hr 10 min stirring often. Add a little water if it gets too thick.
• Taste and adjust seasoning to taste.
• Add shrimp and cook 10 minutes.
• Discard bay leaves serve over rice.