Shrimp Gumbo Recipe
When I think of a shrimp gumbo recipe, I have visions of my grandmother slaving over a hot stove for what seemed like hours and hours! Truth of the matter is, you can easily make a pot of shrimp gumbo in no time at all, and everyone will love you too!
To prepare this you'll start making a dark roux. If you haven't made a dark roux before, this can be very frightening, but it's really not that hard. A simple tip to keep in mind is that if the roux actually burns it will taste horrible, so be careful not to over-cook or burn it.
Shrimp Gumbo serving suggestion
Preparation time: 5 Min.
Cooking time: 20 Min.
|||diced bell pepper|
|||peeled, cleaned and de-veined shrimp|
|||diced pork sausage|
|||Chopped scallions for garnish|
|||each of salt, white pepper, leaf thyme, oregano, and cayenne|
|||One whole bay leaf|
- Cut your sausage into large pieces and your veggies into smaller pieces.
- Now prepare the roux which will thicken the gumbo. Heat 3 tsp vegetable oil (not olive oil) over medium high heat and have a ½ cup of flour at hand (you won't use all the flour).
- When the oil is hot add about two tablespoons of flour and mix it in quickly.
- When that's done, add another tablespoon of flour and mix that in. The idea is to quickly brown the flour without burning it. You want the roux rather thick so keep adding small amounts of flour to thicken during the mixing process if it thins out a lot.
- Continue cooking until it's very dark.then remove from heat.
- Toss in the veggies and mix to slow the cooking process.
- Add all the spices and mix a bit more.
- Set aside.
- In a sauce pan, heat all of the liquid ingredients to a slow boil.
- Spoon in the roux/veggie mix, stirring to completely dissolve between each addition.
- Press in the garlic, add the sausage and simmer the whole thing for about ten minutes.
- Taste and adjust the seasoning.
- Add the shrimp and stir a few times as they cook in three or four minutes.
- Spoon over rice and garnish with green onions.