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Cajun Shrimp and Oyster Gumbo
2 c Stock (recipe below)
3 tb Oil
1/4 c Flour
1/2 c Chopped onion
1 ts Minced garlic
3/4 c Chopped green bell pepper
1/4 c Chopped parsley
1/4 ts Salt
1/2 ts Dried thyme
1/4 ts Cayenne pepper
1/4 ts Hot pepper sauce
16 oz Can tomatoes with juices
10 oz Frozen okra,thaw,cut across
1 lb Medium shrimp,clean,devein
1 pt Shucked oysters
3 c Hot cooked rice
To make roux: Combine flour and oil in a large heavy pan or Dutch oven.Cook and stir over medium high heat until roux turns a dark,rich red brown color but is not scorched,15 to 20 minutes.Stir in onion and garlic;cook and stir until soft.Add green pepper, parsley,salt,thyme,cayenne pepper and pepper sauce.Cook and stir 5 minutes longer.Gradually,whisk in about 2 cups warm stock and tomatoes.Return to a boil and simmer 20 minutes,stirring occasionally.Add okra;simmer just until okra is tender,about 5 minutes.Add shrimp and oysters.Simmer just until edges of oysters curl and shrimp is pink and opaque,5 to 8 minutes.Do not overcook seafood.Remove from heat.To serve,mound hot rice in soup plates and ladle gumbo over the top. Stock: In a large stock pot,combine 2 quarts water,2 slices lemon,2 dried red chilies,1/4 teaspoon salt,1 bay leaf,1/2 teaspoon dried thyme,shrimp shells and oyster liquor.Bring to a boil.Cook at a low boil,uncovered,until mixture is reduced to about 3 cups,about 25 to 30 minutes.Strain and discard seasonings and shrimp shells.
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