You can find all our Meatless Friday featured recipes here. Also have chopped parsley and chopped green onions available to add to individual bowls. Keep Tabasco or Crystal on hand in case anyone wants to add it to their bowl. Once the shrimp are cooked, you are ready to eat! Serve gumbo over rice in an bowl.They will only need about five minutes of cooking. You have to be careful not to overcook the shrimp. When your rice is made and you are getting close to dinner time, you can add the shrimp.Reduce the heat to medium low, continuing to allow the gumbo to simmer.Allow the gumbo to simmer for about 20 minutes. Add the wine, bay leaves, red pepper flakes, salt, and Konriko.Stir well to help incorporate all the ingredients.In a gumbo (stock) pot add the roux and the stock.Add Rotel Tomatoes (including the juice).Add the okra and cook down ("brown") for about 12 to 15 minutes, stirring occasionally.Add the bacon grease, butter, or coconut oil.Heat a high-sided skillet over medium-high heat.Once the veggies have softened and become translucent, remove from heat and set aside.You want the veggies to soften and become translucent. Stir well, and allow to cook down for about five minutes or so. Once the roux has reached the desired color, add the onions, bell peppers, celery and garlic.Continue whisking until the roux reaches the color of dark chocolate. Add canola oil and heat until it begins to sizzle.Heat your skillet over medium-high heat.½ cup parsley, chopped (will need extra for individual bowls).1 cup green onions, chopped (will need extra for individual bowls).5 lbs medium or large shrimp, peeled and deveined (if the shrimp are too big, you can cut them into chunks).2 teaspoons Konriko Creole Seasoning (or similar seasoning).8 cups shrimp stock (can substitute chicken stock).2 cans Rotel Diced Tomatoes with Chilis.2 tablespoons bacon grease (or butter or coconut oil) for browning the okra.1 cup canola oil, butter, coconut oil, or some other oil with a high smoke-point.All rights reserved.Ī Louisiana Favorite: Shrimp & Okra Gumbo INGREDIENTS In this recipe, I do “brown” the okra before adding it to the gumbo (in bacon grease!) But if you would prefer, you could brown it in butter, or olive oil, or even coconut oil.Ĭopyright 2015 Jeff Young. The “slime” will “cook out” after being added to the gumbo. Even if you try to “cook the slime out” before adding it to the gumbo, it doesn’t matter. But, here’s the deal…okra is an excellent thickener. Some cooks want to “cook the slime out” of the okra before adding it to the gumbo. Gotta state this up front: Okra is slimy. Down here, when it comes to cooking, the trinity means onions, green bell peppers, and celery…the basic ingredients to lots of Cajun dishes. You’ll hear lots of Louisiana cooks talking about the “trinity.” They’re not talking theology. You want to take it to the gates of "burndom" and then add the “trinity.” A roux for a gumbo has to be the color of dark chocolate. Now I make my rouxs at medium-high heat and it usually takes about 15 minutes. And since that’s not good for my health, I had to make a change. I used to take the easy road… I’d keep the burner on medium-low. But since it is so easy to burn a roux, you can’t leave it. If you ask several different cooks from south Louisiana how long it takes to make a roux, you’ll get answers that range from “two beers” to “two Bloody Marys” to “two sides of a Louis Armstrong album.” Everybody has a different approach. And since gumbos are always thick and rich, rouxs are oh so important.īut, I have to tell you that making a roux is an act of love. Roux has two purposes: it colors the gumbo and it thickens it. THE ROUXīut what makes gumbo a gumbo? Well, as all good Cajuns and Creoles know, a gumbo always starts with a roux, which is equal parts flour and oil. I was able to pick up some fresh Gulf shrimp today for $4.75 / pound. It’s still more expensive than chicken & andouille, but it’s not too expensive. It’s a Louisiana favorite: Shrimp & Okra Gumbo. But now I think I have found a variation of seafood gumbo that I can make more often. One reason that we save the seafood gumbo for special occasions is that it is so expensive to make. I make chicken and andouille gumbo (or turkey!) throughout the year, but seafood gumbo is reserved for special occasions, like Christmas.
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