GUMBO RECIPE WITH SHRIMP RECIPES

Name: Shrimp Gumbo
Prep time: 1 h
Cook time: 2 h 30 min
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: american
Ingredients: 4 ounces vegetable oil; 4 ounces all-purpose flour; 1 1/2 pounds raw, whole, head-on medium-sized (31-50 count) shrimp; 2 quarts water; 1 cup diced onion; 1/2 cup diced celery; 1/2 cup diced green peppers; 2 tablespoons minced garlic; 1/2 cup peeled, seeded and chopped tomato; 1 tablespoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 teaspoon fresh thyme, chopped; 1/4 teaspoon cayenne pepper; 2 bay leaves; 1/2 pound andouille sausage, cut into 1/4-inch pieces and browned; 1 tablespoon file powder

SHRIMP GUMBO RECIPE | ALTON BROWN - FOOD NETWORK

Shrimp Gumbo Recipe | Alton Brown - Food Network image

This spicy Cajun gumbo, a stew originating in Louisiana in the 18th century, gains much of its flavor from the dark roux and its characteristic thickness from file, an herb made from the ground leaves of the sassafras tree. Onions, celery and green peppers, the "holy trinity" of both Creole and Cajun cooking, add flavor and substance to the thick shrimp and sausage stew, which is served over a heaping portion of white rice.

Provided by Alton Brown

Categories main-dish

Total Time 3 hours 30 minutes

Prep Time 1 hours 0 minutes

Cook Time 2 hours 30 minutes

Yield 6 servings

Number Of Ingredients 16

Ingredients

4 ounces vegetable oil
4 ounces all-purpose flour
1 1/2 pounds raw, whole, head-on medium-sized (31-50 count) shrimp
2 quarts water
1 cup diced onion
1/2 cup diced celery
1/2 cup diced green peppers
2 tablespoons minced garlic
1/2 cup peeled, seeded and chopped tomato
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme, chopped
1/4 teaspoon cayenne pepper
2 bay leaves
1/2 pound andouille sausage, cut into 1/4-inch pieces and browned
1 tablespoon file powder

Steps:

Preheat the oven to 350 degrees F.
Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.
Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.

Nutrition Facts : Calories 408 calorie, FatContent 25 grams, SaturatedFatContent 3 grams, CholesterolContent 183 milligrams, SodiumContent 1939 milligrams, CarbohydrateContent 21 grams, FiberContent 1.5 grams, ProteinContent 24 grams, SugarContent 3 grams

SHRIMP GUMBO RECIPE: HOW TO MAKE IT - TASTE OF HOME

Shrimp Gumbo Recipe: How to Make It - Taste of Home image

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

Total Time 01 hours 30 minutes

Prep Time 30 minutes

Cook Time 60 minutes

Yield 11 servings.

Number Of Ingredients 16

Ingredients

1/4 cup all-purpose flour
1/4 cup canola oil
3 celery ribs, chopped
1 medium green pepper, chopped
1 medium onion, chopped
4 cups chicken broth
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper
2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
1 package (16 ounces) frozen sliced okra
4 green onions, sliced
1 medium tomato, chopped
1-1/2 teaspoons gumbo file powder
Hot cooked rice

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, 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, FatContent 7g fat (1g saturated fat), CholesterolContent 102mg cholesterol, SodiumContent 681mg sodium, CarbohydrateContent 9g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 15g protein. Diabetic Exchanges 2 lean meat

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