![]() Fold in the crabmeat and serve with steamed rice. Stir in stock, then add fish, Worcestershire, hot. Remove bay leaves and season with more salt and pepper to taste. Directions Heat oil in a large pot over high heat, add onions, celery and bell peppers, and saute 1 minute. Add the shrimp to the pot and cook until just pink throughout, about 2 minutes. Bring to a boil, then reduce heat and let simmer for 30 minutes. Add the okra and tomato blend to the pot. Season with salt and pepper, and cook over moderately low heat, stirring until fragrant, about 5 minutes.Stir in the Worcestershire sauce and hot sauce. Add the remaining vegetables, shrimp dust, tomato paste, garlic powder, minced garlic, thyme, cayenne pepper and bay leaves. Add half the chopped vegetables cook over moderate heat, stirring, until softened. In the stockpot, heat the remaining oil and the butter. Strain the stock into a very large, heatproof bowl. Add tomatoes, garlic, chile pepper, thyme, and remaining spice mixture and cook 5 minutes more. Reduce heat and simmer over moderately low heat for 25 minutes. To make the stock, toast crabs in a 400✯ oven for 30 minutes, then place them in large stockpot with 3 gallons of water and any trimmings from the vegetable cuttings, and bring to a boil. Meanwhile, chop the remaining vegetables, divide in half, and set aside. Stir in shrimp and continue cooking until shrimp are bright pink but not tough, about 20 minutes. Bring to a boil reduce heat to a simmer and let cook, uncovered, stirring occasionally, about 1 hour. Remove lid and bake uncovered for the last 15 minutes of the cooking time, or until okra is tender. Stir in tomatoes, okra, and shrimp stock slowly. Place covered pot in the preheated oven and bake, stirring occasionally, for 1½ to 2 hours, or until the slime has disappeared. In a large pot over medium heat, add the oil and onions and saute, stirring frequently, until the onions are soft and golden brown. Add the okra and tomatoes plus 3 tablespoons of the vegetable oil to the pot. In a medium saucepan, heat the stock and keep warm. Serve this louisiana favorite over rice for an authentic one-dish dinner that will wow your guests.To make shrimp dust, pulse dried shrimp in a blender and process until it turns into powder set aside.Ĭoat the edges of a large ovenproof pot with vegetable oil. Cook for about an hour on a low fire, stirring occasionally to prevent. Cook slowly, adding all the water and shrimp stock -a little at a time. Add the next 4 ingredients stir until onions are clear. But if youd like to call it shrimp and okra stew, youre free to do so. Continue to stir until the flour is dark brown. Im not one to argue with my elders, so im sticking to what my grandmother calls this. Because it doesnt have a roux, many may contend that it isnt true gumbo. This is the version my grandmother in houston always made using fresh gulf shrimp and a whole lot of okra, she says. In her cookbook united tastes of texas, jessica dupuy shares her family recipe. Okra, shrimp, and diced tomatoes make this cajun favorite delicious and quite healthy, too. Surprisingly, theres no roux in this shrimp and okra gumbo, because the okra really gives it the dark color that the roux normally would. The okra is cooked down just long enough for a tender finish. Rest: Cover the gumbo pot and turn off the heat. Finish: Now add the shrimp, oysters (plus crabmeat if using), and okra. Once cooked, fluff the rice, and cover until ready to use. Cook according to the package instructions. Stir the okra into the hot bacon drippings, and. Cook and stir the chopped bacon in the skillet until crisp, 6 to 8 minutes, remove the bacon, and set aside. Feel free to use fresh okra when its in season, but for this recipe, we incorporated frozen cut okra for a thicker consistency. Cook the Rice: Use the same smaller pot you used for the okra to cook the rice. Brown the sausage in a skillet over medium heat, discard the fat in the skillet, and drain the sausage slices on paper towels to absorb any excess grease. ![]() This simple and easy-to-make recipe will have you making gumbo like a pro, as it comes together in just an hour and a half. A seafood gumbo is thickened with okra and packed with shrimp to make a low-country classic stew. Directions For the Cajun Shrimp and Okra gumbo In a gumbo pot add the chopped onions, bell pepper, garlic and celery.
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