Best Creole Shrimp And Okra Gumbo Food

BEST CREOLE SHRIMP AND OKRA GUMBO

Steps:

• Slowly stir the flour into heated oil in a heavy cast iron skillet. Continue to stir until the flour is dark brown. Add the next 4 ingredients; stir until onions are clear. Add tomato paste and a cup of water. Add okra and tomatoes. Cook slowly, adding all the water and shrimp stock -a little at a time. Stir in sugar & creole seasoning. Cook for about an hour on a low fire, stirring occasionally to prevent sticking to the bottom of pot; adding water if necessary.
• Add the shrimp ,sausage, parsley and the bay leaves. Cook another 30 minutes to an hour, adding seasoning to taste. Serve over boiled or steamed rice.

SHRIMP AND OKRA GUMBO

Steps:

• In a large Dutch oven, heat oil over medium-high heat. Slowly whisk in flour; cook, whisking constantly, until a milk chocolate-colored roux forms. Add okra, onion, bell pepper, celery, and garlic. (Be careful, the hot roux may spatter.) Cook for about 10 minutes, stirring frequently. Add Shrimp Stock, hot sauce, Worcestershire, Creole seasoning, bay leaves, and cayenne. Bring to a boil; reduce heat to medium, and simmer, uncovered, for at least 45 minutes. Add tomatoes, filé, and shrimp. Cook for 30 minutes, stirring occasionally. Serve with hot cooked rice, and garnish with green onion, if desired.
• Rinse shrimp shells and heads under cold water. In a large heavy stockpot, combine all ingredients, and bring to a boil over high heat. Reduce heat to medium-low, and simmer, uncovered, for 45 minutes, skimming occasionally. Remove stock from heat, and strain through a fine-mesh sieve.

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.

CRAB AND SHRIMP GUMBO WITH OKRA

Steps:

• Heat 1/2 cup oil in a large stockpot over medium-low heat until a pinch of flour sprinkled into the oil just begins to bubble. Whisk in the flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until the flour is very dark brown and the color of melted chocolate, about 45 minutes.
• Reduce heat to low and add okra, onion, celery, bell pepper, and garlic. Cook, stirring constantly, until onions are translucent and veggies are cooked, 6 to 8 minutes. Add diced tomatoes, cover, and bring to a simmer.
• Meanwhile, heat 3 tablespoons oil in a skillet over medium-high heat. Add okra and cook, stirring constantly, until tender and no longer stringy or slimy, about 10 minutes. Add to simmering roux mixture and simmer over low heat, stirring frequently, 3 to 5 minutes.
• Add 6 cups water plus file powder, Creole seasoning, salt, pepper, cayenne, and bay leaves. Cook, uncovered, tasting a few times as it cooks to adjust spices and adding more water if necessary, until gumbo is as thick as you would like, at least 2 to 3 hours. The longer it cooks, the better.
• Stir in shrimp and crabmeat; cook for 15 more minutes. Ladle gumbo over hot rice in serving bowls.

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.