SHRIMP GUMBO WITH OKRA
I kinda winged this recipe but it turned out great! Authentic Creole flavors and so easy to make! I used pre-cooked/Cajun-seasoned shrimp which made this gumbo with okra that much easier, but you can just use raw shrimp. Adjust the spice to make it as hot or mild as you'd like. Leftovers freeze well. Serve with rice and/or crusty French bread!
Provided by XoJoMo
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 4h10m
Yield 10
Number Of Ingredients 11
Steps:
- Peel shrimp and toss shells with 1/2 tablespoon of Cajun seasoning. Place seasoned shells into a pot with water, 1 tablespoon diced onion, and 1 tablespoon diced bell pepper. Bring to a boil; reduce to a simmer and cover. Let cook for at least 2 hours; the longer it cooks, the more flavor will be in your stock.
- Meanwhile, devein shrimp by gently running a knife along the back; this will also make your shrimp plump nicely when cooking. Toss shrimp in remaining Cajun seasoning and place in the refrigerator.
- Melt butter in a large pot over medium-high heat. Add flour slowly, stirring constantly with a whisk or wooden spoon. When all flour is added, continue stirring frequently until roux turns brown in color and has a nutty aroma, about 5 minutes. Add remaining onion and bell pepper; saute with roux until onion is translucent, 5 to 7 minutes. Stir in tomato paste.
- Stir in tomatoes, okra, and shrimp stock slowly. Add crab boil seasoning. Bring to a boil; reduce heat to a simmer and let cook, uncovered, stirring occasionally, about 1 hour. Stir in shrimp and continue cooking until shrimp are bright pink but not tough, about 20 minutes.
Nutrition Facts : Calories 207.8 calories, Carbohydrate 16.3 g, Cholesterol 127.9 mg, Fat 10 g, Fiber 3.5 g, Protein 13.8 g, SaturatedFat 6 g, Sodium 665.7 mg, Sugar 6.2 g
SHRIMP AND OKRA GUMBO
This is a favorite of ours,great with some crusty French bread and butter.Serve over freshly cooked rice if desired. From a March 1984 issue of Bon Appetit that featured Paul Prudhomme and the recipes of K-Paul's restaurant in New Orleans. Pass the Tabasco, please!
Provided by Leslie in Texas
Categories Gumbo
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Combine first 8 ingredients in small bowl for seasoning mixture.
- Heat 4 Tablespoons oil in 4-quart saucepan over high heat 1 minute.
- Add 2 cups okra and saute until brown, about 6 minutes.
- Stir onion, green pepper and celery into okra and cook 1 minute.
- Add butter and cook 1 minute.
- Mix in garlic and saute 1 minute.
- Stir in seasoning mixture and continue cooking over high heat 3 minutes to blend flavors, scraping bottom of pan frequently.
- Add flour and remaining 2 tablespoons oil.
- Continue cooking until flour is brown,scraping bottom of pan frequently, about 2 minutes.
- Mix in 1 1/2 cups stock, scraping up any brown bits from bottom of pan.
- Stir in remaining stock; boil 2 minutes, stirring frequently.
- Reduce heat and simmer 5 minutes, stirring occasionally.
- Stir in remaining 1 cup okra and continue simmering for 10 minutes, stirring occasionally.
- (Can be prepared up to 2 days ahead at this point. Cover and refrigerate.Slowly bring to a simmer before proceeding.).
- Add green onion to soup and simmer 3 minutes.
- Stir in shrimp and simmer until shrimp just turn pink, about 1 minute.
- Salt to taste and serve.
Nutrition Facts : Calories 214.8, Fat 16.7, SaturatedFat 5.1, Cholesterol 69, Sodium 834, Carbohydrate 9.7, Fiber 2.4, Sugar 1.8, Protein 7.7
OKRA SHRIMP GUMBO
Provided by Food Network
Categories main-dish
Time 5h45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- In a medium saucepan, heat the stock and keep warm.
- In a large pot over medium heat, add the oil and onions and saute, stirring frequently, until the onions are soft and golden brown, 15 to 20 minutes. Add a little hot stock if needed to avoid burning and to keep the onions soft.
- Add the salted pork and ham and cook for 10 minutes. Add the garlic, celery, bell pepper and 1 cup stock and simmer for 15 to 20 minutes. Add the mild and hot smoked sausages and simmer for 10 minutes. Add the remaining stock and the Slow Cooker Smothered Okra and cook until thickened slightly, 15 minutes. Stir in the shrimp, parsley and green onions and add salt and red pepper to taste. Cook another 5 to 8 minutes, then turn off the heat and stir in the crab.
- Combine the okra and oil in a slow cooker and stir well. Cover and cook on high until tender, 3 to 4 hours. Stores well in ziptop bags in the freezer.
SHRIMP AND OKRA GUMBO
This is so good! Fast and yummy yet it tastes like you spent hours over the stove cooking and and stirring. This uses my make ahead gumbo mix recipe #199147 which takes the long cooking time of gumbo down to a weeknight managable amount. Enjoy!
Provided by Mamas Kitchen Hope
Categories Gumbo
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place all together in a large pot EXCEPT for rice and shrimp.
- Bring to boil then reduce and simmer for 1 hr 10 min stirring often. Add a little water if it gets too thick.
- Taste and adjust seasoning to taste.
- Add shrimp and cook 10 minutes.
- Discard bay leaves serve over rice.
Nutrition Facts : Calories 212.8, Fat 2, SaturatedFat 0.4, Cholesterol 95.2, Sodium 929, Carbohydrate 30.5, Fiber 1.1, Sugar 2.2, Protein 16.4
SHRIMP AND OKRA GUMBO
I like to add crabmeat to this hearty soup as well. Serve over rice with crusty French bread. Garnish with fresh parsley.
Provided by Tara
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 2h15m
Yield 6
Number Of Ingredients 13
Steps:
- Season the shrimp with salt, pepper and cayenne to taste and set aside. Heat the oil in a large pot over medium heat. Add the okra and saute for 30 minutes, stirring occasionally. Add the tomato paste, tomato, onion, garlic, celery and green bell pepper and saute for 15 more minutes.
- Add the water and season to taste. Bring to a boil, reduce heat to low and simmer for 45 minutes. Add the shrimp and simmer for 20 more minutes. Finally, add the green onion to the soup and stir thoroughly.
Nutrition Facts : Calories 393.5 calories, Carbohydrate 18.1 g, Cholesterol 230 mg, Fat 20.9 g, Fiber 6.3 g, Protein 34.8 g, SaturatedFat 3.1 g, Sodium 270.2 mg, Sugar 4.6 g
CRAB AND SHRIMP GUMBO WITH OKRA
My grandma gave me a famous Louisiana cookbook (if you are a Louisiana native, you know what I'm talking about) when I was a teenager. I watched her make famous-around-town gumbo so many times as a kid. I took the book's "second edition" recipe and what I learned from her and came up with my own hybrid of the two. My daughters have asked me for my recipe, so here is my best recollection of it.
Provided by Tiffany Alessi Carter
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h35m
Yield 8
Number Of Ingredients 19
Steps:
- Heat 1/2 cup oil in a large stockpot over medium-low heat until a pinch of flour sprinkled into the oil just begins to bubble. Whisk in the flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until the flour is very dark brown and the color of melted chocolate, about 45 minutes.
- Reduce heat to low and add okra, onion, celery, bell pepper, and garlic. Cook, stirring constantly, until onions are translucent and veggies are cooked, 6 to 8 minutes. Add diced tomatoes, cover, and bring to a simmer.
- Meanwhile, heat 3 tablespoons oil in a skillet over medium-high heat. Add okra and cook, stirring constantly, until tender and no longer stringy or slimy, about 10 minutes. Add to simmering roux mixture and simmer over low heat, stirring frequently, 3 to 5 minutes.
- Add 6 cups water plus file powder, Creole seasoning, salt, pepper, cayenne, and bay leaves. Cook, uncovered, tasting a few times as it cooks to adjust spices and adding more water if necessary, until gumbo is as thick as you would like, at least 2 to 3 hours. The longer it cooks, the better.
- Stir in shrimp and crabmeat; cook for 15 more minutes. Ladle gumbo over hot rice in serving bowls.
Nutrition Facts : Calories 419.6 calories, Carbohydrate 37.3 g, Cholesterol 109.4 mg, Fat 20.6 g, Fiber 3.7 g, Protein 21.2 g, SaturatedFat 1.7 g, Sodium 497.5 mg, Sugar 3.4 g
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- Melt butter in a large Dutch oven over medium; add onion and next 3 ingredients, and sauté 15 minutes or until vegetables are tender. Stir in thyme, salt, and pepper, and cook 1 to 2 minutes. Stir in tomatoes, okra, broth, and bay leaves.
- Bring to a boil over medium-high; cover, reduce heat to low, and simmer 30 minutes. Add shrimp, hot sauce, and filé powder. Cook 3 to 5 minutes or just until shrimp turn pink. Remove and discard bay leaves. Serve over rice.
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