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shrimp gumbo with okra

While Louisianans have firm ideas about what goes into a proper gumbo, there are infinite variations—chicken and okra; turkey and sausage; duck, oyster, and sausage—and countless versions, including ones with filé as a thickener and others with okra. A lot of people talk about okra being slimy, but the trick is to give them a saute at a high temperature for a couple minutes, then add at the very end of cooking the gumbo. Cover and cook until vegetables are fork-tender, 3–4 hours on high or 6–8 hours on low. Click to get the recipe for Cajun Jambalaya with Okra, Andouille and Shrimp --> Place the shrimp in a bowl and generously season with Cajun seasoning; place the shrimp in refrigerator until ready to use. Gumbo is very similar to jambalaya, but it's prepared as a soup enriched with a roux. With gumbo the stirring is prolonged to achieve a chocolate color to intensify the flavor the stew. https://www.food.com/recipe/best-creole-shrimp-and-okra-gumbo-452503 This Creole gumbo is a fascinating, wonderful example of a lighter gumbo with no roux. It definitely adds a little extra flavor and texture to your gumbo! The okra for this recipe is cooked for 30 minutes. Before serving, remove the bay leaves. Same goes with the shrimp. As with the shrimp, if you buy fresh okra, get about 1 ¼ pound because you’ll be chopping off the stem end and don’t want to end up short. In gumbo, the rice is cooked separately from the other ingredients and added in the final step instead of cooking along with everything else and absorbing all of the flavors. https://www.deepsouthdish.com/2009/10/shrimp-and-okra-gumbo.html Add the shrimp, crab, salt and cayenne; simmer, uncovered, for 5 minutes. Mix in the okra and the remaining ingredients, including the remaining 1 tablespoon of butter, and simmer over medium-low heat until thick, about 1 hour. Note: If you want to try a Seafood Gumbo without okra, try this Seafood Gumbo. Heat the olive oil in a large pot over medium-high heat. Way less oil compared to Chicken and Sausage. Add the tomatoes, consomme and water. Proteins are added and the stew is thickened with either okra or sassafras powder (also known as file powder); never both. It tastes even better the following day. Gumbo needs at least one of the three standard thickeners: a roux; filé, which is powdered sassafras leaves; and/or yes, okra. Reduce heat; simmer, uncovered, for 25 minutes, stirring occasionally. I served the shrimp and okra gumbo topped with rice and garnished with green onions. https://littlespicejar.com/new-orleans-gumbo-shrimp-sausage Combine water, clam juice, celery, onion, bell pepper, tomatoes, okra, garlic, Worcestershire sauce, thyme, and oregano in a 4-quart or larger slow cooker. https://louisianacajunmansion.com/cajun-shrimp-and-okra-gumbo-recipe Shrimp, Okra and Andouille Smoked Sausage Gumbo Unlike other gumbos or other Louisiana dishes that start with a roux from oil and flour, the roux or thickness in this dish is from the okra. Shrimp Gumbo. https://www.simplyrecipes.com/recipes/shrimp_gumbo_with_andouille_sausage Large and Jumbo shrimp are beautiful, but for Gumbo, I prefer shrimp to be small or mediums. Shrimp can easily overcook and get rubbery. In a large pot, warm the oil and then saute the okra for 15 to 20 minutes; add the diced chicken and cook an additional 10 to 15 minutes. https://myfoodstory.com/new-orleans-shrimp-sausage-gumbo-recipe https://www.dontsweattherecipe.com/shrimp-and-sausage-gumbo File powder, if using, is always added at the end. You can even make this Chicken Shrimp and Okra Gumbo for Valentine’s Day. A lot of people don’t like okra or think they don’t like okra. Gumbo is a stay-inside-and-cook-all-day kind of dish that warms you inside and out. I am definitely looking forward to experimenting with more gumbo recipes in the future! https://www.foodnetwork.com/recipes/alton-brown/shrimp-gumbo-recipe There are many different styles of gumbo, from gumbo z'herbes to sausage gumbo, seafood gumbo, and chicken gumbo, but almost all gumbos feature okra. This recipe is slightly adapted from Emeril Lagasse’s book, Louisiana Real and Rustic. Shrimp & Okra Gumbo. Add the sausage and cook, stirring often, to render out the fat, about 5 … One of my ALL TIME FAVORITE gumbo recipes. Gumbo is a thick, flavorful stew from southern Louisiana. Chicken thighs offer more flavor than chicken breasts but feel free to use boneless chicken breasts if you prefer. Stir the shrimp into the hot gumbo and cook until just cooked through, about 3 to 5 minutes. Shrimp, Andouille Sausage and Okra Gumbo. DIRECTIONS. The recipe is very loose and forgiving, as gumbos are meant to be, but it does rely on good technique: making a proper roux, which requires patience and time, and using a good stock; in this case, shrimp stock. Serve gumbo in shallow bowls, ladled over cooked white rice, with hot sauce, parsley, and scallions at the table for guests to add to their liking. Prep Time: 15 minutes Cook Time: 1 hour Serves 6. Cover and bring to a boil; add the leeks, carrot and okra. Otherwise, as mentioned, more flour when making the roux. Gumbo file powder or sliced okra are what I use if the gumbo is too thin for your preference at the final boil. Stir into gumbo … 4.74 from 60 votes Print Rate But it’s a very important part of this gumbo, adding both flavor and acting as a thickener. Remove bay leaves and thyme sprigs; discard. Wash the okra in cool water. About 25 minutes before cooking time is up, add shrimp … And it does make a HUGE difference taste wise. Gumbo can be kept in the fridge for a couple of days if stored in an airtight container. This New Orleans Gumbo recipe is made with spicy smoked andouille sausage, crab, shrimp, oysters, okra and vegetables, all served over steamed white rice. It is amazing and it is full of shrimp, crab and andouille. Trim the stems and tips and cut into 1/4-inch rounds. In a small bowl, combine flour and cold water until smooth. Transfer to a serving bowl and serve over white rice, if desired. Prep Time: 30 minutes Cook Time: 1 hour Total Time: 1 hour 30 … Shrimp and Okra Gumbo. Ingredients: I’ve also used corn starch whisked into cold seafood/chicken stock and then slowly poured/whisked into the boiling final gumbo … Emeril Lagasse ’ s a very important part of this gumbo, adding both flavor and acting as thickener. Stir the shrimp in refrigerator until ready to use serving bowl and generously season with seasoning. More gumbo recipes in the future mentioned, more flour when making the roux they ’. Of people don ’ t like okra making the roux a bowl and generously season Cajun! Is very similar to jambalaya, but it 's prepared as a enriched. Lagasse ’ s a very important part of this gumbo, i shrimp... ; add the shrimp in a small bowl, combine flour and cold water until smooth over. And Rustic shrimp gumbo with okra the shrimp, crab and andouille over medium-high heat 4.74 from votes... Cover and bring to a serving bowl and serve over white rice, using. 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