Wednesday, February 20, 2013

Shrimp Gumbo

Shrimp Gumbo


6 tbsp. Butter
1 cup Yellow Onion, chopped
2 cloves Fresh Garlic, minced or pressed
6 tbsp. All-Purpose Flour
2 (16 oz.) cans Diced Tomatoes
1 cup Fresh Green Pepper, chopped
3 Bay Leaves
2 tsp. Crushed Dried Oregano
2 tsp. Crushed Dried Thyme
1 ½ tsp. Salt
½ to 1 tsp. Hot Sauce (more or less to your taste)
3 cups Water
2 (10 oz.) pkgs. Frozen Cut Okra (or 1 ¼ lb fresh)
1 1/2 lb. Fresh Raw Shrimp, peeled & deveined (see note)
6 cups Hot Cooked Rice


In a large sauté pan over medium heat melt the butter.  When butter has melted add the onion and sauté until tender but not browned (6-8 minutes).  Add the garlic and cook until fragrant.  Now blend in the flour stirring constantly until golden brown (about 2 minutes).  Stir in the ingredients from diced tomatoes through water and bring mixture to a boil.  Reduce the heat and simmer pan for 20 minutes or so.  Remove the bay leaves and add the okra bringing the mixture back to a boil.  Continue cooking for 5 minutes and then lower heat to a simmer again.  Add the shrimp to the mixture and simmer 5 to 10 minutes or until shrimp are cooked.  Taste and adjust seasoning with salt and pepper as needed.  Place a ½ cup of hot rice in a bowl and ladle the gumbo around the rice and serve.

Note:               I would use raw shrimp around the 50-60 count per pound.  If you use larger shrimp, cut them up into 2 or 3 pieces.  If you use cooked shrimp, don’t add but for the last 5 minutes or so to heat through.

Ideas for Future Efforts

No comments:

Post a Comment