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
OKRA GUMBO
Thickened with a roux, this vegetarian gumbo is rich with tomatoes, onions, mushrooms, peppers and okra.
Provided by ILUV2SAVE
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon oil in a large saucepan over medium heat. Stir in garlic, onion, and green bell pepper, and saute until tender. Stir in okra, mushrooms, diced tomatoes and their liquid, tomato paste, file powder, bay leaves, salt, and pepper. Cook, stirring occasionally, 40 minutes.
- Heat 2 tablespoons oil in a medium skillet over medium heat. Stirring constantly, add flour, and cook 2 to 5 minutes, until a golden brown roux has formed.
- Spoon the roux into the okra mixture, and continue to cook, stirring occasionally, 5 to 10 minutes, until thickened.
Nutrition Facts : Calories 105.2 calories, Carbohydrate 12.4 g, Fat 5.5 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 541.8 mg, Sugar 6.1 g
SEAFOOD OKRA GUMBO
I've had this recipe copied in my home recipe file for so long I have no idea now where I even got it from, but it's one of my favorite gumbos. When fresh okra is in season, definitely give this a try.
Provided by Sherri Dodsworth
Categories Gumbo
Time 5h40m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Peel and devein shrimp. Set aside in refrigerator. Boil shrimp shells in 2 qt: several hours to make a stock. Set aside.
- In a heavy skillet, heat 2 tbs oil and saute the okra about 1/2 hour. Set aside.
- In a large (6-8 qt.) heavy Dutch Oven make a dark brown roux with the oil and flour.
- Add onions, bell pepper, celery, garlic and parsley and saute until tender.
- Add tomatoes and cook 15 minutes.
- Add sauteed okra, shrimp stock, crabs (broken into quart leaves, Worcestershire sauce, black pepper and cayenne. Bring to a slow boil and simmer for 2 hours, stirring occasionally. Add salt to taste.
- Add the peeled shrimp and continue cooking until the shrimp are done.
- Serve over steamed rice. This dish is best if cooked a day in advance and left overnight.
Nutrition Facts : Calories 238.6, Fat 15.4, SaturatedFat 2, Cholesterol 98, Sodium 570.8, Carbohydrate 12.9, Fiber 2.4, Sugar 3.3, Protein 12.9
SEAFOOD GUMBO
For many African Americans, seafood gumbo is an essential part of New Year's celebrations. This version, adapted from the chef JJ Johnson, uses celebratory seafood, such as scallops, crab, lobster and shrimp, and includes okra rounds in a nod to his family's southern roots. Mr. Johnson also pulled inspiration from Gullah Geechee cuisine, Native American and West African flavors and Louisiana's culinary traditions for the ultimate melting pot of gumbo. Be sure to make the gumbo spice mix, which adds heat and depth to this luxurious and comforting stew.
Provided by Kayla Stewart
Categories soups and stews, main course
Time 1h35m
Yield 4 servings
Number Of Ingredients 31
Steps:
- Make the spice mix: Place all ingredients in a bowl and stir until combined. Set aside 2 tablespoons to add to the gumbo and reserve the rest for another use in an airtight container.
- Make the gumbo: In a heavy 4- to 5-quart pot, heat the butter and oil over medium heat. Once the butter begins to bubble slightly, add the flour and stir with a wooden spoon or heatproof spatula to form a smooth paste.
- Cook the mixture, stirring continuously, for 10 to 13 minutes to make a chocolate-colored roux. Make sure to scrape the bottom and sides of the pot to avoid burning. It is important to keep a very close eye on the roux during this step. The roux can go from a nutty color and aroma to burnt beyond repair in a matter of minutes. Lower the heat as needed.
- Immediately add the onion, garlic, celery, bell pepper and tomatoes and stir well. The vegetables will stop the roux from overcooking and burning. Cook, stirring occasionally, until the vegetables start to stick to the pan, 5 to 10 minutes. Add the dried shrimp, if using, tomato paste and 2 tablespoons spice mix and cook, stirring often, for 5 minutes.
- While whisking, slowly add the stock and whisk until the stock is completely blended with the roux and vegetable mixture. Add the okra, lemon juice and Worcestershire sauce and let simmer for 50 minutes over very low heat, stirring occasionally with a wooden spoon. Add the lobster, crab, scallops and shrimp and simmer just until cooked through, about 10 minutes more.
- Season the gumbo to taste with salt and pepper and serve over rice.
SHRIMP GUMBO
Shrimp Gumbo is a fast microwave soup that is quick and easy to prepare. We love it with a loaf of sourdough french bread. I made a few changes to the original recipe from Barbara Kafka's Microwave Gourmet Heathstyle Cookbook.
Provided by ellie_
Categories Gumbo
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine garlic, pepper, celery, scallions, chili powder, thyme, and oil into a 2-1/2 quart microwave-safe casserole dish.
- Cover with plastic wrap.
- Cook at 100% for 10 minutes.
- Prick plastic to release steam.
- Remove from oven and uncover.
- Mound vegetable in the center of the dish.
- Arrange shrimp and sausage around vegetables and place okra in the center, on top of the vegetables.
- Pour tomatoes over shrimp.
- Cover tightly with plastic wrap.
- Cook for 3 minutes.
- Prick plastic.
- Stir ingredients well.
- Continue cooking for 2 minutes.
- Prick plastic.
- Remove from oven.
- Uncover and add broth.
- Cook, uncovered, for 2 minutes or until hot.
Nutrition Facts : Calories 307.1, Fat 20.4, SaturatedFat 6.8, Cholesterol 129.5, Sodium 650, Carbohydrate 10, Fiber 3.1, Sugar 3.4, Protein 21.4
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SEAFOOD OKRA GUMBO RECIPE - LOUISIANA SEAFOOD
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Estimated Reading Time 2 mins
- Peel and de-vein the shrimp, and set aside, covered, in the refrigerator. Rinse the shrimpshells and heads, place in a non-reactive stock pot along with 2 quarts of water.
- Meanwhile, wash the crabs well under running water, place in a non-reactive pot with 1 quart of water, bring to a boil and simmer for 20 to 30minutes.
- Strain, reserving stock and crabs. When the crabs are cool enough to handle, snap both claws off, then break the body in half. Set aside.
- In a heavy bottomed skillet, heat 2 tablespoons of oil, add the okra, and sauté over medium high heat for about 10 to 15 minutes or until all the“ropiness” is gone.
- Place the 2/3 cup oil in a large (8-quart) heavy bottomed non-reactive Dutch oven-type pot. Add the flour and, over medium-high heat, make a darkbrown roux.
- As soon as the proper color is achieved, add the onions, bell pepper, celery, and garlic.
- Sauté, stirring occasionally, until tender. During this process, allow the vegetables to stick to the bottom of the pan a bit, then scrape the bottom witha metal spoon or spatula.
- When the seasoning vegetables are tender add the tomatoes, bay leaves, the black, white, and cayenne peppers, and the salt. Cook for about 10minutes, repeating the stick-and-scrape process with the tomatoes.
- Add the crab stock and half of the shrimp stock to the pot. Stirring constantly, bring the pot to a boil. Lower the heat a bit, partially cover and simmerfor about 1 hour, stirring occasionally.
- Adjust salt and pepper to taste and adjust the pepper ifdesired. Add the broken crabs and simmer for about 10 minutes. Add the peeled shrimp, return to a boil, and simmer until the shrimp are firm and pink,about 5 minutes.
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- In a large nonstick skillet, heat 3 tablespoons of Vegetable oil over medium heat. Add okra and cook, stirring frequently for 25 to 30 minutes or until okra is lightly browned and no longer slimy.Remove from heat and set aside.
- While okra is cooking, make the roux.Heat butter and remaining vegetable oil in a large Dutch oven or heavy pot until butter is melted.
- Add flour and and cook and stir for 30 minutes, or until a dark brown color. Heat should be medium to medium-low. If the heat is too hot, the roux will burn and you will have to start over.
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