SHRIMP AND OKRA CREOLE RECIPES

BEST CREOLE SHRIMP AND OKRA GUMBO RECIPE - FOOD.COM

Best Creole Shrimp and Okra Gumbo Recipe - Food.com image

This is a really tasty gumbo that is also easy to make. For more authentic taste you can add 1/4 cup of Gumbo Filé Powder spice before you serve. I hope you get to enjoy this as much as we do! Note: If this is too mild for your taste you can add some hot sauce as you serve. I made this for my 1 year old and I had to cut down on the spice.

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 1 bowl, 10 serving(s)

Number Of Ingredients 18

Ingredients

4 tablespoons vegetable oil
4 tablespoons flour
1 large chopped onion
1 cup chopped celery
6 garlic cloves, chopped
1 cup of chopped green pepper
6 ounces tomato paste
14 ounces fire-roasted tomatoes
2 lbs frozen sliced okra
1 lb peeled shrimp
1 lb shrimp, head on
1 lb smoked sausage (casing peeled and sliced into bite size)
2 cups water
2 cups shrimp stock or 2 cups bouillon
1 tablespoon creole seasoning (such as Slap ya Mama)
1 teaspoon sugar
3 tablespoons of chopped parsley
2 bay leaves

Steps:

Slowly stir the flour into heated oil in a heavy cast iron skillet. Continue to stir until the flour is dark brown. Add the next 4 ingredients; stir until onions are clear. Add tomato paste and a cup of water. Add okra and tomatoes. Cook slowly, adding all the water and shrimp stock -a little at a time. Stir in sugar & creole seasoning. Cook for about an hour on a low fire, stirring occasionally to prevent sticking to the bottom of pot; adding water if necessary.
Add the shrimp ,sausage, parsley and the bay leaves. Cook another 30 minutes to an hour, adding seasoning to taste. Serve over boiled or steamed rice.

Nutrition Facts : Calories 371.7, FatContent 20.2, SaturatedFatContent 5.2, CholesterolContent 218.9, SodiumContent 1390.7, CarbohydrateContent 18.5, FiberContent 4.9, SugarContent 6.3, ProteinContent 29.8

CREOLE SHRIMP AND OKRA RECIPE | MYRECIPES

Creole Shrimp and Okra Recipe | MyRecipes image

Think of this main as shrimp and grits with a distinctly Cajun attitude. Halved okra not only looks gorgeous, but it'll also give off less "slime" than chopped okra. Let the vegetables caramelize a bit in the pan for a richer base.

Provided by Robin Bashinsky

Total Time 30 minutes

Yield Serves 4

Number Of Ingredients 18

Ingredients

3 cups unsalted chicken stock (such as Swanson)
1 cup 2% reduced-fat milk
3 garlic cloves, finely chopped
1 bay leaf
1 cup stone-ground polenta or grits
½ teaspoon kosher salt, divided
1?½ tablespoons olive oil
2 cups fresh okra, trimmed and halved lengthwise
1 cup vertically sliced onion
¾ cup diagonally sliced celery
1 pound large shrimp, peeled and deveined
½ teaspoon ground red pepper
½ teaspoon freshly ground black pepper
3 cups fresh marinara sauce
½ cup water
1?½ tablespoons red wine vinegar
2 green onions, thinly sliced
Snapper Fra Diavolo

Steps:

Bring stock, milk, garlic, and bay leaf to a boil in a large saucepan over medium-high heat. Add polenta and 1/4 teaspoon salt, stirring constantly with a whisk. Reduce heat to medium-low; cook 20 minutes or until thickened, stirring occasionally. Discard bay leaf. Cover and keep warm.
Heat a large skillet over high heat. Add oil; swirl to coat. Add okra, onion, and celery; cook 2 to 4 minutes or until browned (do not stir). Add remaining 1/4 teaspoon salt, shrimp, red pepper, and black pepper; cook 2 minutes, stirring occasionally. Stir in sauce and 1/2 cup water; bring to a simmer. Cook 3 minutes or until shrimp are done. Stir in vinegar.
Place 1/2 cup polenta in each of 4 bowls; top each serving with 1 1/2 cups shrimp mixture. Sprinkle evenly with green onions.

Nutrition Facts : Calories 548 calories, CarbohydrateContent 68 g, CholesterolContent 148 mg, FatContent 18 g, FiberContent 10 g, ProteinContent 30 g, SaturatedFatContent 3.1 g, SodiumContent 694 mg, SugarContent 18 g

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