Heart Healthy Shrimp Gumbo With Cajun Spice Mix Food

SPICY SHRIMP GUMBO

Steps:

• For roux, blend oil and flour in stockpot.
• Cook over medium heat 10-15 minutes until dark brown.
• Add chopped onion, parsley, celery, green onions and garlic to roux.
• Cook additional 5-10 minutes until tender.
• Add broth, okra, salt and simmer for 15 minutes, covered.
• Add shrimp, simmer 5 minutes more.
• Add cooked rice, and serve.

HEART HEALTHY SHRIMP GUMBO WITH CAJUN SPICE MIX

Steps:

• Thaw shrimp, if frozen.
• Peel and devein shrimp, leaving tails intact if desired.
• Rinse shrimp; pat dry with paper towels.
• In a medium skillet, cook flour over medium heat about 6 minutes or until brown, stirring often.
• Transfer to a medium bowl; set aside.
• In a 4-quart Dutch oven, heat oil over medium heat.
• Add onion, sweet pepper, celery, and garlic; cook and stir about 5 minutes or until tender.
• Slowly whisk broth into browned flour.
• Add broth mixture, water, and Cajun Spice Mix to Dutch oven.
• Stir in okra.
• Bring to boiling; reduce heat.
• Cover and simmer for 15 minutes.
• Add shrimp; cook for 2 to 3 minutes or until shrimp is pink.
• To Serve:.
• spoon gumbo into 8 bowls. Top each serving with rice, a shrimp, and a green onion, if desired.
• If desired, pass hot pepper sauce. Makes 8 (1-1/4 cups gumbo plus 1/3 cup rice) servings.
• Cajun Spice Mix: In a small bowl, combine 1/2 teaspoon dried thyme, crushed; 1/4 teaspoon ground white pepper; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; and 1/4 teaspoon crushed red pepper.

CHICKEN & SHRIMP GUMBO

Steps:

• Heat a heavy cast-iron skillet over medium heat. Add flour and cook, stirring constantly with a wooden spoon, until the flour turns a deep golden color, 7 to 10 minutes. Transfer the flour to a plate and let cool. (There will be a strong aroma similar to burnt toast. Be careful not to let the flour burn; reduce the heat if flour seems to be browning too quickly.) Alternately, toast the flour in a pie plate in a 400 degrees F oven for 20 minutes.
• Heat oil in a heavy stockpot over medium heat. Add onion, bell pepper, celery and garlic; sauté until the onions are lightly browned, about 7 minutes. Stir in the toasted flour. Gradually stir in broth and bring to a simmer, stirring. Add tomatoes, okra, pepper, thyme, oregano, cayenne and bay leaf. Cover and cook for 15 minutes. Stir in rice and cook, covered, for 15 minutes longer.
• Add shrimp, chicken and sausage; simmer until the shrimp is opaque inside, the chicken is no longer pink and the rice is tender, about 5 minutes longer. Discard the bay leaf and season with salt. Ladle into bowls.

THE BEST SPICY WEEKEND GUMBO + BROWN RICE

Steps:

• VEGETABLES: Heat the oil in a big, deep pot over medium heat. Add the garlic, hot peppers, mirepoix, and vegetables. Saute for 10 minutes or so until it's all soft and fragrant.
• BASE: Add the tomatoes, broth, and spices. Bring to a low boil; reduce heat and simmer for an hour or so for the best flavor.
• ROUX: Melt the butter over medium heat. Add the flour and let it all bubble in the pan for a few minutes. Add the milk or broth a little bit at a time, whisking to incorporate it and make it smooth. Season with salt.
• FINISH: Add the roux to the gumbo pot and stir to combine. Simmer for a little longer over low heat or just let it all hang out for a while to help the flavor develop. Stir in the sausage and raw shrimp. When shrimp is pink (fully cooked), stir in a handful of chives and serve over brown rice, red quinoa, white rice, or just by itself. It's that good. Remember: make sure to season with salt! This will vary per individual recipe based on your cajun seasoning mix.