Shrimp Gumbo
Shrimp gumbo is a rich, flavourful Louisiana stew with shrimp as the hero ingredient, but also made with onions, bell peppers, celery, and okra. It is simmered with Cajun spices, and a roux based broth, and is served over rice for a comforting, hearty dish.
Servings: 10
Ingredients
- 1 cup oil
- 1 cup flour
- 1 onion , diced
- 1 green pepper , diced
- 3 celery stalks , diced
- 3 garlic cloves , minced
- 3 cups okra , sliced
- 12 cups seafood stock , or other broth
- 1 tbsp salt
- 2 tsp ground black pepper
- 1/2 tsp cayenne pepper (more if you want is spicy)
- 1/2 tsp ground white pepper
- 1 tsp dried thyme
- 1 1/2 pounds shrimp , peeled
- 5 cups cooked rice
Instructions
- With the oil and flour, make a medium dark roux. Add the oil to a pot and heat it on medium/low heat. Whisk in flour, a little at a time and cook, whisking constantly, until the roux becomes smooth and thick. Continue to cook, constantly stirring with a wooden spoon and reaching all over bottom of pan, until roux darkens to the desired color. It should be a hazelnut brown color
- Add the onion, pepper and celery and cook at a medium high heat for 5 minutes, stirring often.
- Stir in the okra and continue to cook for another 5-10 minutes.
- Add the spices and seafood stock. Bring to a boil.
- Lower to a simmer so that it has a low rolling boil.
- Cook for about 2 hours.
- Add the shrimp about 5 minutes before serving. Stir often and once they are cooked through, the gumbo is ready to be served.
- Serve with a couple spoonfuls of rice in each bowl.
Nutrition
Per serving:
Calories: 471kcalCarbohydrates: 38gProtein: 24gFat: 25gSaturated Fat: 2gCholesterol: 110mgSodium: 1715mgFiber: 2gSugar: 2g