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New Orleans Shrimp Gumbo Recipe

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This recipe for New Orleans Shrimp Gumbo is from Buboltz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cajun spice:
1 Tbsp garlic powder
1 Tbsp onion powder
2 tsp white pepper
2 tsp cracked black pepper
1 ½ tsp cayenne pepper
2 tsp dried thyme
½ tsp dried oregano

Mix the spices together and store in a spice jar.

10 oz pkg frozen cut okra
1 lg onion chopped
14½ oz can diced tomatoes
1 green pepper chopped
1/4 c butter
2 celery stalks chopped
2 cloves garlic chopped
1 Tbsp Cajun spice
1 Tbsp Worcestershire sauce
1 tsp crushed red pepper
1/4 tsp ground allspice
1/2 tsp black pepper
2 bay leaves
2 cans chicken broth
1/3 c vegetable oil
1/3 c flour
3/4 to 1 lb frozen shrimp, without tails
Directions:
Directions:
Roux:

The traditional method for making roux was to cook it very slowly for hours. But it can be done with care on high heat and takes just minutes. Use equal parts of oil and flour. Heat a heavy pan (preferably cast-iron) and add the oil. When the oil is very hot, sprinkle on one-quarter of the flour and whisk in briskly with a long-handled wire whisk. Add remaining flour little by little and whisk constantly. The mixture should be on a slow boil with tiny bubbles constantly breaking the surface. Light roux takes about 2 minutes cooking, red-brown roux about 5 minutes. Best results are obtained by keeping the heat reasonably high, and sliding the pan off the heat for 30 seconds every so often. Whisking must be constant and fast to avoid scorching. If roux does burn, it will be bitter and unusable and you will have to begin again.

Combine okra and tomatoes in a pan. Bring to a boil and reduce heat. Cover and simmer gently for 15-30 minutes.

Cook onion, green pepper and celery in butter for 2-3 minutes, add garlic and cook for 20 minutes.
Add okra mixture to vegetables with spices and Worcestershire sauce. Stir for 2 minutes. Add broth and red-brown roux and cook 15-30 minutes more. Remove bay leaves.

Add shrimp and simmer gently a few minutes right before serving. Serve over rice.
Personal Notes:
Personal Notes:
Guaranteed to make you break sweat! You can add Tabasco sauce to heat it up even more.

 

 

 

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