Shrimp And Oyster Gumbo With Okra Recipes

SHRIMP GUMBO WITH OKRA

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.

SHELLFISH AND ANDOUILLE GUMBO WITH SHRIMP, SCALLOPS, CLAMS AND OYSTERS WITH CRISPY OKRA

Steps:

• For the gumbo base: Heat a medium skillet over high heat. Add the andouille and cook until golden brown on both sides. Remove to a plate lined with paper towels. Do not drain. In the same pan, cook the celery, carrots, onion, bell pepper and garlic until soft.
• Melt the butter over medium heat in a large Dutch oven. Gradually add the flour, stirring occasionally. Cook the mixture (roux) until it's a light-caramel color, about 5 to 7 minutes. Add the onion mixture and cook for about 3 minutes, without stirring.
• Bring the stock to a boil in a large saucepan. Whisk in about 6 cups of the stock into the roux mixture. Bring to a boil, then reduce the heat to a simmer, add the andouille sausage and continue simmering for about 20 minutes, add more stock if the mixture is too thick. Season with salt and pepper, to taste.
• For the seafood: Heat 2 tablespoon of the oil in a large saute pan, over high heat until almost smoking. Season the scallops with salt and pepper and sear the scallops, on one side, until golden brown, about 2 minutes. Remove and set aside on a plate.
• Wipe out the skillet and add the remaining olive oil. Heat over medium-high until almost smoking. Season the shrimp with salt and pepper and cook until just pink, about 3 to 4 minutes. Remove and set aside with the scallops.
• Add the scallops, shrimp, oysters and crab to the sauce and continue cooking until oysters are plump and cooked.
• For the Crispy Okra: Heat 2-inches of canola oil in a high sided saute pan over medium heat until it begins to shimmer. Line a baking sheet with paper towels.
• Place the cornmeal in a shallow baking dish and season with salt and pepper.
• Season the okra with salt and pepper and toss in the cornmeal. Fry the okra, in batches, until golden brown. Remove with a slotted spoon to the baking sheet and season with salt.
• Divide the seafood among 4 shallow bowls, ladle in some of the sauce and sausage and add the honey and garnish with the fried okra and chopped parsley and cilantro.
• In a large saucepan over high heat, heat the oil until amost smoking and saute the shrimp shells and tails, onion, carrot and celery for 5 minutes, stirring. Add the water, wine, tomato and bay leaf. Reduce to medium, partly cover, and simmer 40 minutes.
• Strain though cheesecloth or a fine strainer.

SHRIMP AND OKRA GUMBO

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.

SHRIMP AND OKRA GUMBO

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.

SHRIMP AND OKRA GUMBO

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.