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. Add the shrimp, crab, salt and cayenne; simmer, uncovered, for 5 minutes. Gumbo is a thick, flavorful stew from southern Louisiana. Heat the olive oil in a large pot over medium-high heat. I am definitely looking forward to experimenting with more gumbo recipes in the future! https://www.deepsouthdish.com/2009/10/shrimp-and-okra-gumbo.html 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. Cover and bring to a boil; add the leeks, carrot and okra. https://www.simplyrecipes.com/recipes/shrimp_gumbo_with_andouille_sausage With gumbo the stirring is prolonged to achieve a chocolate color to intensify the flavor the stew. Place the shrimp in a bowl and generously season with Cajun seasoning; place the shrimp in refrigerator until ready to use. A lot of people don’t like okra or think they don’t like okra. Gumbo file powder or sliced okra are what I use if the gumbo is too thin for your preference at the final boil. A lot of people talk about okra being slimy, but the trick is to give them a saute at a high temperature for a couple minutes, then add at the very end of cooking the gumbo. This Creole gumbo is a fascinating, wonderful example of a lighter gumbo with no roux. DIRECTIONS. Gumbo needs at least one of the three standard thickeners: a roux; filé, which is powdered sassafras leaves; and/or yes, okra. Large and Jumbo shrimp are beautiful, but for Gumbo, I prefer shrimp to be small or mediums. https://www.food.com/recipe/best-creole-shrimp-and-okra-gumbo-452503 This New Orleans Gumbo recipe is made with spicy smoked andouille sausage, crab, shrimp, oysters, okra and vegetables, all served over steamed white rice. Add the sausage and cook, stirring often, to render out the fat, about 5 … Proteins are added and the stew is thickened with either okra or sassafras powder (also known as file powder); never both. https://littlespicejar.com/new-orleans-gumbo-shrimp-sausage It is amazing and it is full of shrimp, crab and andouille. Same goes with the shrimp. Stir into gumbo … Prep Time: 30 minutes Cook Time: 1 hour Total Time: 1 hour 30 … https://myfoodstory.com/new-orleans-shrimp-sausage-gumbo-recipe Cover and cook until vegetables are fork-tender, 3–4 hours on high or 6–8 hours on low. Before serving, remove the bay leaves. Click to get the recipe for Cajun Jambalaya with Okra, Andouille and Shrimp --> Shrimp, Okra and Andouille Smoked Sausage Gumbo Unlike other gumbos or other Louisiana dishes that start with a roux from oil and flour, the roux or thickness in this dish is from the okra. In gumbo, the rice is cooked separately from the other ingredients and added in the final step instead of cooking along with everything else and absorbing all of the flavors. It tastes even better the following day. Otherwise, as mentioned, more flour when making the roux. Shrimp Gumbo. And it does make a HUGE difference taste wise. Note: If you want to try a Seafood Gumbo without okra, try this Seafood Gumbo. The okra for this recipe is cooked for 30 minutes. Shrimp & Okra Gumbo. Shrimp and Okra Gumbo. Chicken thighs offer more flavor than chicken breasts but feel free to use boneless chicken breasts if you prefer. 4.74 from 60 votes Print Rate In a large pot, warm the oil and then saute the okra for 15 to 20 minutes; add the diced chicken and cook an additional 10 to 15 minutes. There are many different styles of gumbo, from gumbo z'herbes to sausage gumbo, seafood gumbo, and chicken gumbo, but almost all gumbos feature okra. Gumbo is a stay-inside-and-cook-all-day kind of dish that warms you inside and out. https://louisianacajunmansion.com/cajun-shrimp-and-okra-gumbo-recipe https://www.dontsweattherecipe.com/shrimp-and-sausage-gumbo It definitely adds a little extra flavor and texture to your gumbo! Wash the okra in cool water. File powder, if using, is always added at the end. Way less oil compared to Chicken and Sausage. Add the tomatoes, consomme and water. Transfer to a serving bowl and serve over white rice, if desired. Mix in the okra and the remaining ingredients, including the remaining 1 tablespoon of butter, and simmer over medium-low heat until thick, about 1 hour. Reduce heat; simmer, uncovered, for 25 minutes, stirring occasionally. But it’s a very important part of this gumbo, adding both flavor and acting as a thickener. Prep Time: 15 minutes Cook Time: 1 hour Serves 6. In a small bowl, combine flour and cold water until smooth. https://www.foodnetwork.com/recipes/alton-brown/shrimp-gumbo-recipe One of my ALL TIME FAVORITE gumbo recipes. Shrimp, Andouille Sausage and Okra Gumbo. This recipe is slightly adapted from Emeril Lagasse’s book, Louisiana Real and Rustic. While Louisianans have firm ideas about what goes into a proper gumbo, there are infinite variations—chicken and okra; turkey and sausage; duck, oyster, and sausage—and countless versions, including ones with filé as a thickener and others with okra. Trim the stems and tips and cut into 1/4-inch rounds. As with the shrimp, if you buy fresh okra, get about 1 ¼ pound because you’ll be chopping off the stem end and don’t want to end up short. Stir the shrimp into the hot gumbo and cook until just cooked through, about 3 to 5 minutes. Ingredients: Combine water, clam juice, celery, onion, bell pepper, tomatoes, okra, garlic, Worcestershire sauce, thyme, and oregano in a 4-quart or larger slow cooker. Gumbo is very similar to jambalaya, but it's prepared as a soup enriched with a roux. You can even make this Chicken Shrimp and Okra Gumbo for Valentine’s Day. Remove bay leaves and thyme sprigs; discard. I served the shrimp and okra gumbo topped with rice and garnished with green onions. About 25 minutes before cooking time is up, add shrimp … Shrimp can easily overcook and get rubbery. Gumbo can be kept in the fridge for a couple of days if stored in an airtight container. 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