Anything for shrimp.  I mean, anything.  I always wanted to be able to make a great seafood gumbo, and thanks to Simply Recipes, that became a reality.

Seafood Gumbo

February 13, 2013

Yield: 10 Servings

Prep time:

Cook time:

Total time: 1.5 hours

Ingredients

• 1/2 cup peanut oil
• 1/2 cup plus 2 tablespoons flour
• 1 green bell pepper, chopped
• 1 medium onion, chopped
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 1 tablespoon Cajun seasoning
• 4 cups chicken or seafood stock
• 1 cup water
• 2 tsp Worcestershire sauce
• 8 to 12 ounces andouille sausage, cut into 1/4-inch thick rounds
• 2 pounds shrimp, peeled and deveined
• Salt and pepper to taste
• 3 to 5 green onions, white and green parts, chopped
• 1 tablespoon filé powder, optional
• Hot sauce (such as Tabasco) to taste, optional

 

Instructions

1. In a large Dutch oven, put the oil and the flour and whisk to combine.  You have about 3-5 minutes before you have to stir constantly.  It's a good time to get the chopped vegetables close at hand for when you need them.
2. The flour/oil mixture is known as the roux - and now you are going to stir that roux almost constantly.  Pull up a stool.
3. Continue cooking the roux until the color has deepened, some say to the color of a dirty copper penny, some say peanut butter, but whichever you are choosing, the color should be a deep orange-ish brown - when you think you may have it, go another 30 seconds, but be careful not to burn this.  This stage can take 30 minutes or more.
4. When you make the decision your roux is done, add the vegetables and cook for an additional 5 minutes.  Stir in the Cajun seasoning and the filé powder then beginning adding your stock slowly.  This mixture is not going to thicken like gravy.  Know this.  Bring the gumbo to a simmer, add the Worcestershire sauce and salt to taste.  Simmer slowly for about 30 minutes to continue softening the vegetables.
5. Add the shrimp and sausage, cook for another 5-10 minutes, adjust the seasonings with salt and pepper.  Turn off your pot, put the lid on while you get ready to plate and serve.
6. Serve with white rice, and scatter green onions on top as a garnish.
7. You can also serve with a great cornbread if you like.  It's better the next day, so if you are planning to have guests, make it the day before.

 

All photographs copyright Janet S. Grey

.