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
SHRIMP AND OKRA GUMBO
Provided by By Chef Meg Bickford, Café Adelaide, New Orleans
Number Of Ingredients 29
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 OYSTER GUMBO WITH OKRA
Steps:
- To make the shrimp stock: Peel the shrimp, and toss the heads and shells into a large stock pot; refrigerate the peeled shrimp until ready to cook in the gumbo. Add the crab, onion, bay leaves, thyme, cayenne, Old Bay, and lemons to the pot. Cover with 2 1/2 quarts of cold water. Allow the liquid to slowly come to a boil, and then lower the heat. Gently simmer for 45 minutes, uncovered, skimming any foam that rises to the top. Strain the stock into a heatproof container or another pot to remove the chunky solids; at this point you should have about 2 quarts of flavorful broth to use in the gumbo. Cool until needed.
- To make the gumbo, you must start with a roux base: Melt the butter over medium-low heat in a Dutch oven or other large, heavy pot. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps - it may lock-up like cake frosting but just keep stirring through it. Cook the roux until it's the color of a walnut and smells equally as nutty, this should take about 15 minutes.
- Add the onions, celery, bell pepper, garlic, and okra (if it ain't got okra, it ain't gumbo!); season with salt, cayenne, and Old Bay. Mix in the tomatoes, bay leaves, and thyme. Cook for 10 minutes, stirring now and then, until the vegetables are soft. Pour in the cooled shrimp stock and stir to combine. Bring the mixture to a boil, and then reduce the heat. Simmer for 45 minutes, stirring occasionally, until the gumbo is dark and thick. Toss in the shrimp and oysters, cook about another 15 minutes; adjust seasoning.
- To serve: Ladle the gumbo into shallow bowls and pile some rice in the center. Sprinkle the parsley and green onions over the top. Pass the French bread and hot sauce at the table.
OKRA SHRIMP GUMBO
Provided by Food Network
Categories main-dish
Time 5h45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- In a medium saucepan, heat the stock and keep warm.
- In a large pot over medium heat, add the oil and onions and saute, stirring frequently, until the onions are soft and golden brown, 15 to 20 minutes. Add a little hot stock if needed to avoid burning and to keep the onions soft.
- Add the salted pork and ham and cook for 10 minutes. Add the garlic, celery, bell pepper and 1 cup stock and simmer for 15 to 20 minutes. Add the mild and hot smoked sausages and simmer for 10 minutes. Add the remaining stock and the Slow Cooker Smothered Okra and cook until thickened slightly, 15 minutes. Stir in the shrimp, parsley and green onions and add salt and red pepper to taste. Cook another 5 to 8 minutes, then turn off the heat and stir in the crab.
- Combine the okra and oil in a slow cooker and stir well. Cover and cook on high until tender, 3 to 4 hours. Stores well in ziptop bags in the freezer.
SHRIMP GUMBO
A crisp green salad and crusty French bread complete this shrimp gumbo meal. I always have hot sauce available when I serve this and have found that the instant microwave rice packages make the process a little easier. -Jo Ann Graham, Ovilla, Texas
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 11 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven over medium heat, cook and stir flour and oil until caramel-colored, stirring occasionally, about 12 minutes (do not burn). Add the celery, green pepper and onion; cook and stir until tender, for 5-6 minutes. Stir in the broth, garlic, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Stir in the shrimp, okra, green onions and tomato. Return to a boil. Reduce heat; cover and simmer until shrimp turn pink, 10 minutes. Stir in file powder. Serve with rice.
Nutrition Facts : Calories 159 calories, Fat 7g fat (1g saturated fat), Cholesterol 102mg cholesterol, Sodium 681mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges
SHRIMP AND OKRA GUMBO
This is so good! Fast and yummy yet it tastes like you spent hours over the stove cooking and and stirring. This uses my make ahead gumbo mix recipe #199147 which takes the long cooking time of gumbo down to a weeknight managable amount. Enjoy!
Provided by Mamas Kitchen Hope
Categories Gumbo
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 212.8, Fat 2, SaturatedFat 0.4, Cholesterol 95.2, Sodium 929, Carbohydrate 30.5, Fiber 1.1, Sugar 2.2, Protein 16.4
CRAB AND SHRIMP GUMBO WITH OKRA
My grandma gave me a famous Louisiana cookbook (if you are a Louisiana native, you know what I'm talking about) when I was a teenager. I watched her make famous-around-town gumbo so many times as a kid. I took the book's "second edition" recipe and what I learned from her and came up with my own hybrid of the two. My daughters have asked me for my recipe, so here is my best recollection of it.
Provided by Tiffany Alessi Carter
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h35m
Yield 8
Number Of Ingredients 19
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.
Nutrition Facts : Calories 419.6 calories, Carbohydrate 37.3 g, Cholesterol 109.4 mg, Fat 20.6 g, Fiber 3.7 g, Protein 21.2 g, SaturatedFat 1.7 g, Sodium 497.5 mg, Sugar 3.4 g
SHRIMP AND OKRA GUMBO
This is a favorite of ours,great with some crusty French bread and butter.Serve over freshly cooked rice if desired. From a March 1984 issue of Bon Appetit that featured Paul Prudhomme and the recipes of K-Paul's restaurant in New Orleans. Pass the Tabasco, please!
Provided by Leslie in Texas
Categories Gumbo
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 214.8, Fat 16.7, SaturatedFat 5.1, Cholesterol 69, Sodium 834, Carbohydrate 9.7, Fiber 2.4, Sugar 1.8, Protein 7.7
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SHRIMP AND OKRA GUMBO RECIPE | SOUTHERN LIVING
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3/5 (7)Total Time 1 hr 30 minsServings 12
- Melt butter in a large Dutch oven over medium; add onion and next 3 ingredients, and sauté 15 minutes or until vegetables are tender. Stir in thyme, salt, and pepper, and cook 1 to 2 minutes. Stir in tomatoes, okra, broth, and bay leaves.
- Bring to a boil over medium-high; cover, reduce heat to low, and simmer 30 minutes. Add shrimp, hot sauce, and filé powder. Cook 3 to 5 minutes or just until shrimp turn pink. Remove and discard bay leaves. Serve over rice.
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