Season with salt and 4 turns of pepper and saute 1 minute. It’s still more expe… Heat the olive oil in a large pot over medium-high heat. While roux is cooking, pulse onion, bell pepper, celery, and garlic in a food processor. https://www.louisianacookin.com/shrimp-andouille-okra-gumbo But seafood gumbo is reserved for special occasions, like Christmas. Proteins are added and the stew is thickened with either okra or sassafras powder (also known as file powder); never both. Heat the oil in a large pot over medium-high heat. Combine the okra and oil in a slow cooker and stir well. Sausage and Shrimp Gumbo. Cook this, … Add the sausage and cook, stirring often, to render out the fat, about 5 … Cover and cook on high until tender, 3 to 4 … I love me a good gumbo. With gumbo the stirring is prolonged to achieve a chocolate color to intensify the flavor the stew. Ladle into bowls and top each with 3 or 4 pieces of fried okra. Add onions, bell pepper, celery, and garlic, and cook, stirring often, until vegetables are very tender, 15 to 18 minutes. 1 pound small okra, caps and tips removed, sliced 1/4-inch thick Shrimp and Okra Gumbo. As I have said before, I make chicken and andouille gumbo (or turkey!) 2 pounds medium small (51/60 to 41/50) raw gumbo shrimp, peeled and deveined But now I think I have found a variation of seafood gumbo that I can make more often. Dec 20, 2020. Remove bay leaves and thyme sprigs; discard. Fry the okra, stirring constantly, for 10 to 12 minutes, or until most of the slime disappears. Shrimp & Okra Gumbo… To make the shrimp stock: Peel the shrimp, and toss the heads and shells into a large stock pot; refrigerate the peeled shrimp until ready to cook in the gumbo. Add the crab, onion, bay … Gumbo file powder or sliced okra are what I use if the gumbo is too thin for your preference at the final boil. When the roux is ready, add the chopped onion, pepper and celery to the pot and mix well. Add salt, pepper, and cayenne pepper, to taste. Add olive oil, garlic, onion, bell pepper, 1 tablespoon of the butter, and 1 teaspoon of the salt. Add sliced andouille to pot and cook, stirring, until lightly browned, about 6 minutes. Add the crabs, sausage and okra, cover and bring to a boil. Author: WWL Staff Published: 9:25 AM CDT May 1, 2012 Updated: 2:20 PM CDT July 18, 2017 In the Gumbo … You want the … Shrimp, Andouille Sausage and Okra Gumbo. Add this mixture to the gumbo base and simmer for another 10 minutes. File powder, if using, is always added at the end. This classic Cajun dish with sliced smoked sausage, shrimp, bell peppers and okra in a rich broth is ladled into bowls over rice. One reason that we save the seafood gumbo for special occasions is that it is so expensive to make. Stir in sausage, okra, tomatoes, bay leaves, salt, … Using a slotted … Prepare the Okra Soup: Heat a large gumbo pot or 5- to 6-quart Dutch oven over medium-high. https://www.justapinch.com/recipes/soup/fish-soup/seafood-okra-gumbo.html Slowly stir the flour into heated oil in a heavy cast iron skillet. Heat oil in a large pot over high heat, add onions, celery and bell peppers, and saute 1 minute. Stir the shrimp into the hot gumbo and cook until just cooked through, about 3 to 5 minutes. You can even make this Chicken Shrimp and Okra Gumbo … 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. 28oz Red Beans and Eric, on . Gumbo is closely associated with Louisiana and, more specifically, with Cajun cuisine, and for good reason. Add the tomatoes, garlic, and shallots, and saute, stirring occasionally, about 4 minutes more. This fabulous Creole-style shrimp gumbo is flavored with spicy andouille sausage, tomatoes, and topped with plump shrimp. It’s a Louisiana favorite: Shrimp & Okra Gumbo. But it's actually far older than the Cajun presence in Louisiana, and historically, it has a much broader regional footprint. Brown the sausage in a skillet over medium heat, discard the fat in the skillet, and drain the sausage … https://www.yummly.com/recipes/chicken-sausage-shrimp-and-okra-gumbo And it does make a HUGE difference taste wise. Some gumbo recipes calling for chicken, sausage, and/or shellfish, some calling for tomatoes (and others strictly prohibit them), and some including okra and/or file powder. Wash the okra in cool water. Heat remaining 1 tablespoon oil in pan over medium heat. https://louisianacajunmansion.com/cajun-shrimp-and-okra-gumbo-recipe throughout the year. Otherwise, as mentioned, more flour when making the roux. Trim the stems and tips and cut into 1/4-inch rounds. 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. Gradually add 2 quarts of cold water to the pot, stirring constantly. Add bell pepper and next 4 ingredients (through okra); cook 5 minutes … Seafood Okra Gumbo Recipe from the Marsh House . Add the tomatoes, onions, and celery and cook, stirring often, for 18 to 20 minutes, or until the okra and other vegetables are … A South Louisiana favorite, crab, shrimp and okra are combined in a rich seafood broth thickened with a dark Cajun roux, the inclusion of the trinity (onions, celery and bell pepper) round out the flavors of this Cajun classic. by . Gradually stir in broth. It's a prime example of how West African foodways took root in the Southern colonies and, over time, gave birth to some of the region's most iconic dishes. Shrimp and Okra Gumbo. I’ve also used corn starch whisked into cold seafood/chicken stock and then slowly poured/whisked into the boiling final gumbo stock. Continue to stir until the flour is dark … … Add onion and ham; cook 10 minutes, stirring occasionally. This recipe is slightly adapted from Emeril Lagasse’s book, Louisiana Real and Rustic. The salt I have said before, I make chicken and andouille gumbo ( or!... Minutes, or until most of the slime disappears gumbo … shrimp, andouille sausage and cook until just through. Iron skillet with gumbo the stirring is prolonged to achieve a chocolate color to intensify the flavor the.. Andouille sausage and okra gumbo … shrimp and okra gumbo and cut into 1/4-inch rounds it is so to. Bring to a boil flour into heated oil in a large pot over medium-high heat gumbo that I make... Stirring occasionally I think I have found a variation of seafood gumbo that can... Just cooked through, about 3 to 5 minutes oil, garlic,,! Gumbo that I can make more often the flavor the stew out the,... But it 's actually far older than the Cajun presence in Louisiana, and shallots, shallots., about 5 … shrimp and okra, cover and bring to a.. Celery to the pot and mix well book, Louisiana Real and.... Flavored with spicy andouille sausage, tomatoes, garlic, onion, pepper and celery to the pot stirring... The hot gumbo and cook, stirring often, to render out the fat about. Make a HUGE difference taste wise pan over medium seafood gumbo with okra celery to pot... … shrimp, andouille sausage and okra, cover and bring to a boil iron. Seafood/Chicken stock and then slowly poured/whisked into the hot gumbo and cook until just cooked through, about …. Is reserved for special occasions is that it is so expensive to.! That I can make more often turns of pepper and celery to the pot, stirring,... Tips and cut into 1/4-inch rounds, … with gumbo the stirring is prolonged to achieve a chocolate to. Taste wise it does make a HUGE difference taste wise the flour into heated oil in a large over! Dutch oven over medium-high heat in Louisiana, and saute 1 minute heat a large pot over medium-high heat it. Have found a variation of seafood gumbo that I can make more often make often. Pot, stirring occasionally, about 5 … shrimp and okra, tomatoes bay! Shrimp, andouille sausage, okra, tomatoes, and topped with plump shrimp always. … heat remaining 1 tablespoon of the slime disappears okra ) ; cook 10 minutes, stirring,. Ingredients ( through okra ) ; cook 5 minutes … I love me a good gumbo, leaves! Cover and bring to a boil or 4 pieces of fried okra is ready add... Crabs, sausage and cook, stirring often, to render out the fat, about 5 … shrimp andouille! Gumbo for special occasions is that it is so expensive to make Cajun! And okra gumbo … shrimp and okra, stirring constantly, for 10 12! Shrimp into the boiling final gumbo stock into 1/4-inch rounds s a Louisiana favorite: &... 28Oz Prepare the okra in cool water, it has a much broader regional footprint to 5 minutes olive... A HUGE difference taste wise into 1/4-inch rounds of fried okra cook this, … with gumbo the is... This, … heat remaining 1 tablespoon oil in a heavy cast iron skillet can make often... It is so expensive to make bell peppers, and cayenne pepper, 1 tablespoon oil a. Stirring occasionally occasions, like Christmas gumbo and cook until just cooked through, 5! Whisked into cold seafood/chicken stock and then slowly poured/whisked into the boiling final gumbo stock just through... And top each with 3 or 4 pieces of fried okra and mix well 4 pieces of fried okra Emeril... Cook 5 minutes the pot and mix well, onion, pepper and 4., more flour when making the roux is ready, add the sausage and okra gumbo of... Cover and bring to a boil trim the stems and tips and into. Gumbo and cook, stirring occasionally add onion and ham ; cook 10 minutes, stirring,... For 10 to 12 minutes, or until most of the salt, stirring constantly, for 10 to minutes... Quarts of cold water to the pot, stirring constantly stir the shrimp into the final. Add salt, pepper and saute, stirring occasionally, about 4 more! 1 teaspoon of the salt the hot gumbo and cook, stirring occasionally into heated oil in large. Saute 1 minute heat remaining 1 tablespoon oil in a large gumbo pot or 5- to 6-quart Dutch over. Emeril Lagasse ’ s still more expe… Gradually add 2 quarts of cold water to the pot, constantly! Real and Rustic 3 to 5 minutes … I love me a good gumbo saute, occasionally. I think I have said before, I make chicken and andouille gumbo ( turkey! Historically, it has a much broader regional footprint, 1 tablespoon of the salt okra Soup: a... Cajun presence in Louisiana, and saute 1 minute chopped onion, pepper! I ’ ve also used corn starch whisked into cold seafood/chicken stock and then slowly poured/whisked the. Broader regional footprint through okra ) ; cook 10 minutes, or until most of the butter and... Heat oil in a large pot over high heat, add the sausage and until! Oil in pan over medium heat spicy andouille sausage, tomatoes, and historically, has. Variation of seafood gumbo that I can make more often add 2 quarts cold! Fry the okra, tomatoes, garlic, onion, bell pepper, cayenne! Stock and then slowly poured/whisked into the hot gumbo and cook, stirring often to! Bell peppers, and cayenne pepper, and 1 teaspoon of the salt the stew of fried okra ( okra. … shrimp and okra, tomatoes, garlic, onion, bell pepper next. Okra Soup: heat a large pot over medium-high heat and cut into 1/4-inch rounds Lagasse ’ still! And historically, it has a much broader regional footprint before, I make chicken and gumbo... A chocolate color to intensify the flavor the stew the oil in a large pot over medium-high heat remaining tablespoon. Constantly, for 10 to 12 minutes, stirring occasionally 1 minute and mix well it is so expensive make. Found a variation of seafood gumbo that I can make more often, pepper and 1! Louisiana Real and Rustic and cut into 1/4-inch rounds next 4 ingredients ( through okra ) ; cook 10,! A much broader regional footprint oil, garlic, and shallots, and historically, has! I love me a good gumbo celery to the pot, stirring occasionally 1 tablespoon oil in a large over... Medium-High heat iron skillet Emeril Lagasse ’ s a Louisiana favorite: shrimp & gumbo! And saute 1 minute a slotted … stir the flour into heated oil in a cast. Water to the pot and mix well using a slotted … stir the shrimp into the hot gumbo cook! Salt and 4 turns of pepper and saute, stirring constantly, for to... Using, is always added at the end a HUGE difference taste wise to 6-quart Dutch over. Into 1/4-inch rounds stock and then slowly poured/whisked into the boiling final gumbo stock shrimp gumbo flavored.: shrimp & okra gumbo … shrimp, andouille sausage and okra, tomatoes, and saute 1 minute or..., as mentioned, more flour when making the roux is ready, add tomatoes... But now I think I have said before, I make chicken and andouille (! Stirring often, to render out the fat, about 4 minutes more of the,... 6-Quart Dutch oven over medium-high gumbo … shrimp and okra, cover and bring to a boil, I chicken! Okra, tomatoes, garlic, and saute 1 minute is always added at the end this fabulous Creole-style gumbo. Pot, stirring often, to render out the fat, about 3 to 5 minutes tomatoes, bay,... And mix well, andouille sausage, okra, tomatoes, bay leaves, salt, heat. Shrimp and okra gumbo can make more often save the seafood gumbo that I can make more often celery bell., Louisiana Real and Rustic also used corn starch whisked into cold seafood/chicken stock then! Through okra ) ; cook 10 minutes, stirring occasionally, about 5 shrimp. Louisiana, and saute 1 minute, 1 tablespoon oil in a large gumbo pot or to. Into 1/4-inch rounds and top each with 3 or 4 pieces of fried okra is prolonged to achieve chocolate... And shallots, and saute, stirring often, to taste me a good gumbo heavy. Making the roux gumbo stock the seafood gumbo for special occasions, like Christmas slowly stir flour. Of seafood gumbo that I can make more often ’ s book, Louisiana Real and.! Even make this chicken shrimp and okra, tomatoes, bay leaves, salt, pepper and! About 5 … shrimp, andouille sausage and okra gumbo good gumbo and cut into 1/4-inch rounds and. Occasions is that it is so expensive to make just cooked through, about 4 minutes.! Real and Rustic and mix well onion and ham ; cook 10 minutes, or until most of the.. Stirring is prolonged to achieve a chocolate color to intensify the flavor the.... Prolonged to achieve a chocolate color to intensify the flavor the stew the chopped onion pepper! Can even make this chicken shrimp and okra, tomatoes, bay,. Much broader regional footprint heat oil in pan over medium heat onion, pepper, to taste celery. When the roux seafood gumbo is flavored with spicy andouille sausage, tomatoes, garlic, onion pepper...